Tuesday, August 26, 2014

Zucchini Bread or Muffins (Gluten Free or Regular)

Zucchini AND Back to School Season!! Once again I have an abundance of zukes. The kids love zucchini bread so here we are...... In muffin form they freeze well and are easy to pull out for some school morning breakfast or after school snack! (Bread form freezes well too of course)

1 cup sorghum flour
1 cup brown rice flour
1/3 cup potato starch
1/3 cup corn starch
1/4 cup tapioca starch
1 tsp xanthan gum


3 cups all purpose flour

2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp cloves

2 TB flax meal
1/4 cup water
3 cups shredded zucchini(squeeze out excess moisture before measuring)
1 cup sugar
2 eggs
1/2 cup butter, melted
1 TB pure vanilla extract

Grease bottoms only of muffin tins(I got 20 standard size muffins) or 2 loaf pans and preheat oven to 350.

In a bowl combine all the flour/starch ingredients with the soda, salt, cinnamon, allspice and cloves. Whisk well and set aside.

In a small bowl combine flax meal with water, mix together and set aside to gel up a bit.

In a mixer bowl add shredded zucchini, sugar, eggs, butter and vanilla. Add gelled up flax/water. Mix well.

Add the flour mixture 1/2 cup at a time, when it is all incorporated mix on medium speed for 2 minutes.

Scoop by scant 1/4 cup into muffin tins or split evenly between loaf pans

Bake in preheated oven 20-30 minutes for muffins, 50-60 minutes for loaves until a toothpick comes out clean

Allow to cool in pans for 10 minutes, remove from pans and cool completely.

I line my muffins up on a baking sheet and freeze for 3 hours, then transfer to a freezer bag.

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