Gluten Free Zucchini Bread

Gluten Free Zucchini Bread or Muffins

Zucchini Bread, so delicious Lightening McQueen wanted a bite.

My son helped me make this zucchini bread last night. To be honest we made it for my daughter, I am trying a gluten free diet for her. I told Cooper he had to wait until the morning to have a piece of bread. I forgot to tell him I would need a picture of it first. As he patiently waited he started playing with his cars. Then he decided if he could not eat the bread maybe his cars could! After I snapped this picture, Cooper got a bite of bread. He told me, “Thank you for making this mommy. It is good”. I hope you enjoy it too!

Zucchini Bread Recipe

Ingredients:

  • 1.5 cups Gluten Free all-purpose flour blend (Pillsbury or BobsRedmill)
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • 1 cup sugar
  • 1 cup heaping – zucchini shredded
  • 1/3 cup canola oil
  • 2 eggs
  • 1 cup pineapple tidbits drained – from can

Directions:

  1. Preheat oven to 325 for bread or 350 for muffins.
  2. Place all ingredients in mixing bowl and stir until well combined.
  3. For bread loaf, grease 9×5 bread pan. Pour batter into pan. Bake at 325 for 45 minutes or until center is cooked through.
  4. For muffins, fill tins 3/4 full (approx. 1/4 cup). Bake at 350 for 20 minutes.

 

Zucchini Carrot Muffins

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zucchini carrot muffins

I hate to admit it, but muffins and donuts have become a routine part of breakfast at my house! It is amazing how quickly a special treat can turn into a habit! My solution, zucchini carrot muffins! My son loves them and has no idea they are different than the ones we buy at the store. I have made healthy muffins before, but these zucchini carrot muffins are by far the best! To make gluten free sub bob’s red mill 1 for 1 gluten free flour for whole wheat and all purpose flour.

Zucchini Carrot Muffins

  • 3 cups shredded zucchini and carrot (approx 1 medium zucchini and 1 medium carrot)
  • 3 eggs
  • 1/2 banana
  • 2/3 cup canola oil
  • 1/3 cup honey
  • 1/4 cup pineapple tidbits in 100% juice
  • 1/2 cup rolled oats
  • 3/4 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp baking powder

Directions

  1. Preheat oven to 350.
  2. Mix eggs and banana until smooth. Add melted coconut oil, canola oil, honey, and pineapple with pineapple juice until smooth. Stir in zucchini and carrot. In another bowl mix dry ingredients rolled oats, cinnamon, flour, salt and baking powder. Add all ingredients together and stir until combined.
  3. Fill muffin tins 3/4 full (approx. 1/4  cup). Bake at 350 for 15-20 minutes.