Recipe: Yummy Zucchini Bread (or Muffins)

Zucchini Bread (or Muffins). Much like the banana bread, these zucchini muffins are insanely good and insanely easy to make! No mixer, wooden spoon only, and two bowls, though you could really Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Soft and fluffy, not too sweet & yummy!

Gluten-free zucchini bread that tastes like regular zucchini bread is easy to make using this recipe. All Reviews for Gluten-Free Zucchini Bread (or Muffins). This gluten free Zucchini Apple Bread or Muffins is one of my favorite recipes I've created. You can cook Zucchini Bread (or Muffins) using 16 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Zucchini Bread (or Muffins)

1. Prepare 1/3 cup of unsalted butter, melted and cooled slightly.
2. Prepare 1/2 cup of brown sugar.
3. Prepare 1/4 cup of granulated sugar.
4. It's 1 of large egg, at room temperature.
5. You need 1/2 cup of plain Greek yogurt, at room temperature.
6. Prepare 1 1/2 tsp. of vanilla extract.
7. Prepare 3/4 cup of whole wheat flour.
8. Prepare 3/4 cup of all purpose flour.
9. You need 1/2 tsp. of baking powder.
10. You need 1/2 tsp. of baking soda.
11. It's 1/2 tsp. of salt.
12. Prepare 2 tsp. of ground cinnamon.
13. Prepare 1/4 tsp. of ground nutmeg.
14. You need 1 cup of shredded zucchini.
15. You need 3/4 cup of add ins (walnuts, raisins, chocolate chips, etc.).
16. You need of Rolled oats, optional for topping.

Place on a wire rack to cool. Place zucchini on top and cover with several more layers of paper towels. In a large bowl, combine flour, stevia, baking soda, spices, prunes, walnuts, and cocoa nibs; add zucchini and toss to coat. This Paleo Pumpkin Zucchini Muffins Recipe is a healthy breakfast that's easy to make!

Zucchini Bread (or Muffins) instructions

1. Preheat the oven to 350°F. Grease a 9x5" loaf pan and set it aside. After shredding the zucchini, blot it dry with a few paper towels and set it aside..
2. In a medium bowl, whisk together the melted butter, brown sugar, granulated sugar, egg, yogurt and vanilla until combined. Set aside..
3. In a seperate large bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon and nutmeg. Add the wet ingredients to the dry and use a rubber spatula to fold it together until just combined. Then fold in the zucchini and the add in of your choice..
4. Bread: Pour the batter into the prepared loaf pan and sprinkle the rolled oats evenly over the top of the batter. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Check the bread about halfway through bake time and if the top is browning too quickly, then loosely cover it with foil. Let it cool in the pan on a wire rack until it's cool enough to handle..
5. Muffins: Scoop the batter into greased or lined muffin tins about 2/3 of the way up and sprinkle the oats over the tops. Bake for 16-18 minutes, or until a toothpick comes out clean. Allow them to cool in the pan for 5 minutes before transfering them to a wire rack to cool completely..
6. Mini Loaves: Pour the batter into greased mini loaf pans and bake 33-38 minutes, or until a toothpick inserted into the centers comes out clean. Let them cool in the pan on a wire rack until they're cool enough to handle..

These muffins are gluten-free, dairy-free and can easily be These healthy pumpkin muffins can easily be made into pumpkin zucchini bread! Keep in mind this is a "bread" so this is not very sweet. Or how about these chunky monkey zucchini muffins? Probably one of my favorite muffins on my blog. I say that about every muffin I put on this blog though, so think what you will.