Prep Time::20 mins
Cook Time::50 mins
Total Time:: 1 hr 10 mins
Servings::8
Yield::2 loaf pans or 24 muffins
Ingredients
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3 cups gluten-free flour
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 pinch ground nutmeg (Optional)
2 ¼ cups white sugar
1 cup applesauce
3 eggs
½ cup vegetable oil
1 tablespoon vanilla extract
2 cups shredded zucchini
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.