Gluten-Free Zucchini Bread (or Muffins)

Prep Time:
20 mins

Cook Time:
50 mins

Total Time:
1 hr 10 mins

Servings:
8

Yield:
2 loaf pans or 24 muffins

Ingredients

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease two 9×5-inch loaf pans.

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 (per serving)