Gluten Free Zucchini Bread Or Muffins Recipe

Name: Gluten Free Zucchini Bread Or Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white sugar; 1 cup brown sugar; 4 eggs; 1 cup canola oil (or other neutral tasking oil); 2 cups zucchini (grated); 2 cups rice flour; 1 cup tapioca starch or 1 cup cornstarch; 4 teaspoons baking powder; 1 teaspoon baking soda; 2 teaspoons xanthan gum; 1 (19 ounce) can pineapple (drained); 2 teaspoons vanilla extract; 3 teaspoons cinnamon; 1 cup raisins (optional)

Servings: persons

1 cup white sugar
1 cup brown sugar
4 eggs
1 cup canola oil (or other neutral tasking oil)
2 cups zucchini (grated)
2 cups rice flour
1 cup tapioca starch or 1 cup cornstarch
4 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons xanthan gum
1 (19 ounce) can pineapple (drained)
2 teaspoons vanilla extract
3 teaspoons cinnamon
1 cup raisins (optional)

1
Mix white and brown sugars, eggs, and oil in a large mixing bowl. Then add the zucchini.
2
In a separate bowl, combine the dry ingredients and whisk to combine.
3
Add one half of the dry mixture to the wet mixture and stir, then the pineapple, vanilla, and cinnamon.
4
Add the rest of dry mixture and blend well.
5
Pour into a greased loaf pan, or greased and floured (use rice flour) muffin tins. Optionally, you can add raisins to your loaf pan or muffin tins. Just put the raisins in the pan/tins after you poured the batter and gently stir them inches.
6
Bake at 320 F for 50-60 minutes, or 30-35 minutes for muffins.
7
Makes 2 large or 4 small loaf pans, or about 36 muffins.

1470

kcal

Calories

Fat

192

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 14 ingredients. The key ingredients include: 1 cup white sugar, 1 cup brown sugar, 4 eggs, 1 cup canola oil (or other neutral tasking oil), and more.

Yes, Gluten Free Zucchini Bread Or Muffins 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!

Gluten Free Zucchini Bread Or Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions