Gluten-Free Zucchini Bread/Muffin Recipe

Name: Gluten-Free Zucchini Bread/Muffin Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups sorghum flour; 1 cup brown rice flour; 1 cup tapioca flour; 1 ½ cups sucanat; 1 tablespoon baking powder; 1 teaspoon baking soda; ½ teaspoon sea salt; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1 ½ teaspoons xanthan gum; 2 teaspoons fresh lemon juice; ½ cup natural applesauce; ½ cup non-dairy milk substitute (So Delicious coconut milk beverage); ⅓ cup coconut oil or ⅓ cup light olive oil; 2 eggs; 3 cups zucchini, grated; ⅓ cup cacao, powder or ½ cup of allergen-free chocolate chips

Servings: persons

1 ½ cups sorghum flour
1 cup brown rice flour
1 cup tapioca flour
1 ½ cups sucanat
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 ½ teaspoons xanthan gum
2 teaspoons fresh lemon juice
½ cup natural applesauce
½ cup non-dairy milk substitute (So Delicious coconut milk beverage)
⅓ cup coconut oil or ⅓ cup light olive oil
2 eggs
3 cups zucchini, grated
⅓ cup cacao, powder or ½ cup of allergen-free chocolate chips

1
Mix all the dry ingredients together first in a large mixing bowl, then add the wet ingredients and mix well.
2
Lastly add the heaping 3 cups of grated zucchini.
3
The way I grate zucchini is on a cheese grater over a plate and it usually takes about 1 large zucchini to get about 3 heaping cups.
4
Use the juices and all the grated parts.
5
Mix all together and it is ready for putting in pans.
6
Some baking options:.
7
This recipe will make either 24 muffin cups, or 2 loaf pans.
8
You could also use 2 8x8 pans for this recipe, or even 1 9x13 pan.
9
It makes a beautiful cake, bread, and muffin, so use for what you desire most.
10
The muffins should be baked at 350 degrees for 20-25 minutes, the bread loaves should be baked at around 35-40 minutes, and a cake in a 9x13 should be around 30-40 minutes.
11
Just check on it and pull from the oven when it is a golden brown color and after tested with a pick comes out clean with nothing gooey.
12
The best baking temp is at 350 degrees.
13
After pulled from the oven, make sure you cool for at least 10-15 minutes before cutting into.
14
And, let it be fully cooled before bagging up to freeze for best results.
15
Other option:.
16
If you only want to make one loaf, then half this recipe and make just one loaf or 12 muffins.

776

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 ½ cups sorghum flour, 1 cup brown rice flour, 1 cup tapioca flour, 1 ½ cups sucanat, and more.

Yes, Gluten-Free Zucchini Bread/Muffin Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!