Gluten-Free Zucchini Muffins and Bread

Follow our step-by-step guide on how to make Gluten-Free Zucchini Muffins and Bread.

1. Step 1

   Start by preheating your oven to a cozy 325°F (165°C) and give two 9x5-inch loaf pans a light greasing to ensure your delicious creation slides out easily later.

2. Step 2

   In a spacious mixing bowl, combine gluten-free flour, fragrant ground cinnamon, a pinch of salt, baking soda, baking powder, and if you like, a dash of nutmeg for that extra warmth.

3. Step 3

   Give it a good mix to blend all those lovely dry ingredients together.

4. Step 4

   In a separate bowl, whisk together white sugar, smooth applesauce, eggs, vegetable oil, and a splash of vanilla extract until everything is beautifully combined.

5. Step 5

   Now, fold in the shredded zucchini, letting it mingle with the other ingredients until they’re evenly mixed.

6. Step 6

   Next, gently introduce the dry flour mixture to the wet zucchini blend, stirring just enough to combine them without overmixing—this is the secret to keeping your bread light and fluffy.

7. Step 7

   Once your batter is ready, pour it evenly into the prepared loaf pans, filling them with that delightful mixture.

8. Step 8

   Slide the pans into your preheated oven and let them bake for about 50 minutes.

9. Step 9

   You’ll know they’re done when a toothpick inserted into the center comes out clean, revealing the perfect texture.

10. Step 10

    Once baked, allow the loaves to cool before slicing into them, and enjoy the wonderful aroma that fills your kitchen.

11. Step 11

    Happy baking!.