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Gluten-Free Zucchini Bread (or Muffins)

Rated as 3.83 out of 5 Stars

"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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Ingredients

1 h 10 m servings 561 cals
Original recipe yields 8 servings (2 loaf pans or 24 muffins)

Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
  2. 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.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

Footnotes

  • 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.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts


Per Serving: 561 calories; 17.3 g fat; 99.4 g carbohydrates; 7.9 g protein; 70 mg cholesterol; 539 mg sodium. Full nutrition

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Reviews

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  1. 6 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 i...

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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 ...

while i have not tried it yet, it smells really good. of course i altered it. my version took twice as long to bake.

Made it just as written. Granddaughter who cannot have gluten thought it was delicious!!

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 ...

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 i...

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.