Zucchini Muffins for days

Our favorite zucchini bread made into muffins!

Moist, not too sweet & yummy!

Our favorite Zucchini Bread recipe makes two loaves, which is already a bonus.  But this time we tried making half the recipe as muffins instead.  And they were a hit!

This family recipe is a fan favorite.  They only thing we change is we substitute GF Jules All Purpose Gluten-free flour for regular flour — and no one knows the difference! Whether we make is as a bread loaf or muffins, they are moist, not too sweet and really yummy! Even people who say they don’t like zucchini, LOVE it!

As for muffins versus bread, apparently people have preferences, or at least my family does.  My son prefers a slice of zucchini bread, my husband prefers muffins any day, and I like them both!  Do you have a preference?

Scroll down to see the recipe.

Zucchini Muffins for days

Recipe

Zucchini Muffins or Bread
 
A family recipe that yields muffins or bread that are moist, not too sweet and a fan favorite. Recipe makes two loaves (8x4 pan), OR 1 loaf and 12 muffins, OR 24 muffins. See what you like best!
Author:
Recipe type: Bakery, Breakfast, Dessert, Snacks
Cuisine: Gluten-Free
Serves: 2 loaves or 24 muffins
Ingredients
  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups loosely packed, coarsely grated zucchini, and drained (I tend to grate the zucchini and let it stand in a colander for 20-30 minutes, then I transfer the zucchini to a cheese cloth and squeeze the water out)
  • 1¾ cup sugar
  • 1 tbsp Vanilla
  • 2 cups all purpose gluten-free flour (I use GF Jules)
  • 1 tbsp cinnamon
  • ¼ tsp baking powder
  • 1 tsp salt
  • 2 tsp baking soda
  • 1 cup chopped walnuts
Instructions
  1. Preheat oven to 350 degrees
  2. In a bowl, beat the eggs until frothy
  3. Add and beat in sugar, oil and vanilla until the mixture is thick and lemon-colored
  4. Stir in the zucchini
  5. Sift cinnamon, baking soda, salt and baking powder into the flour (I just mix in a bowl with a pastry cutter)
  6. Add flour and other sifted ingredients into the mix
  7. Fold in the chopped nuts
  8. Pour into 2 greased and floured loaf pans (8"x4" works well), OR 24 greased muffin tins, OR 1 loaf pan and 12 muffin tins.
  9. FOR BREAD: Bake in a preheated 350 degree oven for one hour (Insert tooth pick and it should come out clean)
  10. FOR MUFFINS: Bake in a preheated 350 degree oven for 30 mins (insert tooth pick and it should come out clean)
  11. Cool for ten minutes
  12. If bread, Invert onto rack

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