Zucchini Bread (or Muffins). Gluten-free zucchini bread that tastes like regular zucchini bread is easy to make using this recipe. All Reviews for Gluten-Free Zucchini Bread (or Muffins). Much like the banana bread, these zucchini muffins are insanely good and insanely easy to make!
How to Make Zucchini Bread Or Muffins. You can also sub some of the zucchini for grated carrots. Zucchini and spices give the muffins classic zucchini bread flavor. (Add your favorite nuts or chocolate chips to customize the recipe.) Healthy Zucchini Muffins contain no oil, no refined sugar, and no flour. You can cook Zucchini Bread (or Muffins) using 16 ingredients and 6 steps. Here is how you cook that.
Ingredients of Zucchini Bread (or Muffins)
- You need 1/3 cup of unsalted butter, melted and cooled slightly.
- It’s 1/2 cup of brown sugar.
- Prepare 1/4 cup of granulated sugar.
- Prepare 1 of large egg, at room temperature.
- You need 1/2 cup of plain Greek yogurt, at room temperature.
- You need 1 1/2 tsp. of vanilla extract.
- Prepare 3/4 cup of whole wheat flour.
- You need 3/4 cup of all purpose flour.
- It’s 1/2 tsp. of baking powder.
- You need 1/2 tsp. of baking soda.
- It’s 1/2 tsp. of salt.
- You need 2 tsp. of ground cinnamon.
- Prepare 1/4 tsp. of ground nutmeg.
- Prepare 1 cup of shredded zucchini.
- You need 3/4 cup of add ins (walnuts, raisins, chocolate chips, etc.).
- You need of Rolled oats, optional for topping.
The oil and sugar are replaced with ripe bananas and the flour is replaced with whole. Atkins welcomes you to try our delicious Zucchini Bread Muffins recipe for a low carb lifestyle. Get started by browsing our full list of ingredients here. Ingredients and method for making zucchini bread or muffins.
Zucchini Bread (or Muffins) instructions
- Preheat the oven to 350°F. Grease a 9x5" loaf pan and set it aside. After shredding the zucchini, blot it dry with a few paper towels and set it aside..
- In a medium bowl, whisk together the melted butter, brown sugar, granulated sugar, egg, yogurt and vanilla until combined. Set aside..
- In a seperate large bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon and nutmeg. Add the wet ingredients to the dry and use a rubber spatula to fold it together until just combined. Then fold in the zucchini and the add in of your choice..
- Bread: Pour the batter into the prepared loaf pan and sprinkle the rolled oats evenly over the top of the batter. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Check the bread about halfway through bake time and if the top is browning too quickly, then loosely cover it with foil. Let it cool in the pan on a wire rack until it’s cool enough to handle..
- Muffins: Scoop the batter into greased or lined muffin tins about 2/3 of the way up and sprinkle the oats over the tops. Bake for 16-18 minutes, or until a toothpick comes out clean. Allow them to cool in the pan for 5 minutes before transfering them to a wire rack to cool completely..
- Mini Loaves: Pour the batter into greased mini loaf pans and bake 33-38 minutes, or until a toothpick inserted into the centers comes out clean. Let them cool in the pan on a wire rack until they’re cool enough to handle..
Zucchini bread, like carrot cake, sounds healthy but are higher in calories than must cakes. This Paleo Pumpkin Zucchini Muffins Recipe is a healthy breakfast that’s easy to make! These muffins are gluten-free, dairy-free and can easily be These healthy pumpkin muffins can easily be made into pumpkin zucchini bread! Or how about these chunky monkey zucchini muffins? Probably one of my favorite muffins on my blog.