Good ol' tried and tested classic zucchini muffins!
Moist, not too sweet & yummy!
Our favorite Zucchini Bread recipe makes two loaves, which is already a bonus. But recently we’ve been making the recipe as muffins instead… and they are a hit!
This family recipe is a longtime 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!
Bonus: This super easy recipe makes 18-24 muffins (depending on how big you like them) OR 2 loaves of zucchini bread OR a combination 1 loaf and 12 muffins. Your choice. Either way, it makes a large quantity which is perfect for feeding a crowd — brunch anyone? — or for meal prep as easy grab and go breakfast or snacks.
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?
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: Healthy Gluten-Free Family
Recipe type: Bakery, Breakfast, Dessert, Snacks
Serves: 2 loaves or 24 muffins
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
Preheat oven to 350 degrees
In a bowl, beat the eggs until frothy
Add and beat in sugar, oil and vanilla until the mixture is thick and lemon-colored
Stir in the zucchini
Sift cinnamon, baking soda, salt and baking powder into the flour (I just mix in a bowl with a pastry cutter)
Add flour and other sifted ingredients into the mix
Fold in the chopped nuts
Pour into 2 greased and floured loaf pans (8"x4" works well), OR 18-24 greased muffin tins (number of muffins depends on how big you want them -- Fill ¾ of the cup or ½ the cup depending on how big you want the muffins) , OR 1 loaf pan and 12 muffin tins.
FOR BREAD: Bake in a preheated 350 degree oven for one hour (Insert tooth pick and it should come out clean)
FOR MUFFINS: Bake in a preheated 350 degree oven for 30 mins (insert tooth pick and it should come out clean)