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

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
8
Yield:
2 loaf pans or 24 muffins
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.

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  • Mix flour, cinnamon, salt, baking soda, baking powder, and nutmeg together in a bowl. Beat sugar, applesauce, eggs, oil, and vanilla extract together in a separate bowl; stir in zucchini. Slowly mix flour mixture into zucchini mixture until well blended; pour into prepared loaf pans.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

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

561 calories; protein 7.9g; carbohydrates 99.4g; fat 17.3g; cholesterol 69.8mg; sodium 539.2mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/10/2017
Really good. I used coconut sugar instead of cane sugar which made them less sweet. Made them as muffins and baked them about 40 minutes but I could have taken them out earlier. Thanks for a great recipe! Read More

Most helpful critical review

Rating: 1 stars
08/28/2018
Absolutely awful. Made it as written. Tasted like sugar and baking soda. Read More
9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
01/26/2016
Four stars for taste and texture. I made muffins instead of a loaf and they took over an hour to cook not 20 minutes as written in the notes. Thank you for the recipe. Read More
Rating: 4 stars
01/22/2017
while i have not tried it yet it smells really good. of course i altered it. my version took twice as long to bake. Read More
Rating: 5 stars
07/31/2020
I didn’t use the nutmeg, but the rest of the ingredients I did. It’s delicious & doesn’t taste gluten-free! Read More
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Rating: 1 stars
08/28/2018
Absolutely awful. Made it as written. Tasted like sugar and baking soda. Read More
Rating: 5 stars
08/10/2017
Really good. I used coconut sugar instead of cane sugar which made them less sweet. Made them as muffins and baked them about 40 minutes but I could have taken them out earlier. Thanks for a great recipe! Read More
Rating: 4 stars
07/24/2016
I made 4 loaves using this recipe on Friday. I made a few modifications instead of white sugar I used organic granulated sugar for the first batch and just brown sugar for the second. I added a little more salt and nutmeg than called for and I used olive oil instead of vegetable oil. I did need to bake it a full hour. It is Sunday and my family has been through 2 loaves and is working on the 3rd. I gave the last to a friend. So far it has been a hit! Read More
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Rating: 5 stars
09/21/2016
Made it just as written. Granddaughter who cannot have gluten thought it was delicious!! Read More
Rating: 1 stars
05/18/2016
I made two loaves. They smelled absolutely delicious. The breads wouldn't bake through and were still gummy on the snide after baking for almost two hours. I tasted the top that was cooked and it is fantastic. If somebody could figure out baking time I would make this. Read More
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