Baking Recipes by admin

Zucchini Bread

I love it in the summertime when I have an abundance of zucchini coming from my garden! If you have never grown it, let me tell you, it’s so easy to grow and tastes so good!

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It’s one of those plants that produce a lot quickly! Three or four zucchini plants with provide a family of six with enough to eat, bake, and give away!

The taste and smell of zucchini bread reminds me of summer and early fall! My whole family loves it! I make a big batch because it never last more then a day in my home (considering there is six of us and we love to eat)!

I usually make my zucchini bread into muffins because it’s so much easier to eat, cut, and pack! Especially being this is gluten free it just stays together better in a muffin cup! You can easily make this in a buttered loaf pan lined with parchment paper and more butter if you prefer a loaf.

If you look real close you can see the tiny specks of green!

This recipe makes about 26 muffins! I fill the muffin cups 3/4 of the way full being these are muffins. Cupcakes only need to be fill a muffin cup 2/3 of the way.

In this recipe I use my go to flour blend. Which I highly recommend. Click here for that recipe.

I love to use avocado oil in place of all other cooking oils. It has numerous health benefits and has no flavor!

Zucchini Bread Muffins

These moist zucchini bread muffins are delicious! They’re a summer favorite in my family.
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Prep Time 20 minutes
Cook Time 25 minutes
Course Breakfast, Dessert, Snack
Servings 26

Ingredients
  

  • 3 1/2 cups gluten free flour blend for my go to blend click link above
  • 3 tsp cinnamon
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 3/4 tsp baking powder
  • ¾ tsp ground nutmeg
  • 1 tsp vanilla extract
  • 4 large eggs
  • 2 cups white sugar
  • 3 cups shredded zucchini
  • 1 1/2 cups cooking oil avacado oil

Instructions
 

  • Preheat oven to 350°
  • Line two muffins tins with liners or grease them.
    In a large bowl combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in the center of mixture then set aside.
    In another large bowl combine the eggs, sugar, zucchini, and oil.
    Add the zucchini mixture to the flour mixture and blend just until combined. Do not overmix. Fill muffin liners 3/4 of the way full or bake in a greased and lined with parchment paper loaf pan. If baking a loaf it will take close to an hour to bake through.
    Bake for 20-25 minutes ovens may vary.
Keyword Dairy Free, Gluten Free, healthy, quick bread

Happy Baking!