Gluten Free Zucchini Bread or Muffins
This is a recipe my mother-in-law gave me that I converted to be gluten free. It was originally from a cookbook that she bought in Pennsylvania. You can also sub some of the zucchini for grated carrots. For example, 1 cup zucchini, 1 cup grated carrots, instead of 2 cups zucchini.
READY IN: 1hr 30mins
YIELD: 2 large loaves
UNITS: US
INGREDIENTS
Nutrition- 1cup white sugar
- 1cup brown sugar
- 4
- 1
- 2
- 2cups rice flour
- 1
- 4teaspoons baking powder
- 1teaspoon baking soda
- 2teaspoons xanthan gum
- 1
- 2teaspoons vanilla extract
- 3teaspoons cinnamon
- 1
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DIRECTIONS
- Mix white and brown sugars, eggs, and oil in a large mixing bowl. Then add the zucchini.
- In a separate bowl, combine the dry ingredients and whisk to combine.
- Add one half of the dry mixture to the wet mixture and stir, then the pineapple, vanilla, and cinnamon.
- Add the rest of dry mixture and blend well.
- Pour into a greased loaf pan, or greased and floured (use rice flour) muffin tins. Optionally, you can add raisins to your loaf pan or muffin tins. Just put the raisins in the pan/tins after you poured the batter and gently stir them inches.
- Bake at 320 F for 50-60 minutes, or 30-35 minutes for muffins.
- Makes 2 large or 4 small loaf pans, or about 36 muffins.
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