Gluten-Free Zucchini Bread (or Muffins)
Got this recipe from someone else but made some changes to it, to make it not taste gluten-free. My family loves bread and my husband is always looking for something that taste 'normal'. So this is as close as it gets for muffins. They are actually really good. The extra applesauce really makes it moist and not too dry! The batter will look runny but when you take them out of the oven they will be nice and soft. I can't keep them long, they go so fast!
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Recipe Summary
Ingredients
8
Original recipe yields 8 servings
Directions
Cook's Notes:
For the 3 cups gluten-free flour, I used 2 cups white rice flour, 1/2 cup potato starch, 1/2 cup tapioca flour.
If making muffins, bake for 20 minutes.
Nutrition Facts
Per Serving:
561 calories; protein 7.9g; carbohydrates 99.4g; fat 17.3g; cholesterol 69.8mg; sodium 539.2mg.
Full Nutrition
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