Grandma’s Zucchini Bread & Muffins ~ Gluten-free & vegan options
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Grandma’s Zucchini Bread & Muffins is a keeper. It’s soft on the inside and just a bit crunchy on the outside. So sweet and tender you won’t be able to resist a second piece.
My grandma loved making our family and her friends this zucchini bread… especially my dad.
I guess when something is great don’t change it. Right? The only thing I did change in her recipe was to leave the skins on the zucchini. The skin adds nice color to the bread or muffins.
Okay, I did add one more thing to my grandma’s zucchini bread recipe…. chopped apples, but it’s optional. Try apples in half of the recipe and see what you think.
If you decide to make your zucchini bread into muffins, you won’t be disappointed. They are easy to freeze and enjoy on a busy morning or packed for a snack on a hike.
Did you know?
~ Zucchini is rich in antioxidants and the highest levels are in the skin.
~ Zucchini contains both soluble fiber and insoluble fiber, which reduces constipation and benefits certain stomach disorders.
~ This recipe can be made gluten-free by simply replacing the all-purpose flour with a gluten-free baking mix like Bob’s Red Mill, Pamela’s Artesian Gluten-Free All-Purpose Flour, or a homemade gluten-free flour blend. Remember with Bob’s Red Mill or some homemade mixes you will need to add Xanthan Gum to the recipe, 2 1/4 tsp.
If you count weight watcher points, each muffin has 5 points plus each. This number includes nuts and apples.
To Make Grandma’s Zucchini Bread OR Muffins You Will Need These Ingredients:
- Eggs (egg substitute if necessary, I use Enger G Egg Replacer)
- Sugar ( I used beet sugar in my gluten-free muffins)
- Zucchini, grated
- Apple (optional, but delicious)
- Flour (If using gluten-free flour add 2 1/4 tsp Xanthan gum)
- Baking soda
- Baking powder
- Walnuts ~ omit for nut-free
Enjoy and share this recipe with many, it would make my grandma very happy : )
Grandma’s Zucchini Bread & Muffins
- 3 eggs egg substitute if necessary, I use Enger G Egg Replacer
- 1 cup oil
- 2 tsp. vanilla
- 2 1/4 cups sugar I used beet sugar in my gluten-free muffins
- 2 cups zucchini grated
- 1 apple optional, but delicious peeled and chopped
- 3 cups flour If using gluten-free flour add 2 1/4 tsp Xanthan gum
- 3 tsp. cinnamon
- 1 tsp. baking soda
- 1/4 tsp baking powder
- 1 tsp salt
- 1 cup chopped walnuts omit for nut-free
- Preheat oven to 350
- Prepare loaf pans with cooking spray and line bottom of pans with wax paper or prepare muffin tins with cooking spray or use silicone cupcake holders.
- In a small bowl add flour, cinnamon, baking soda, baking powder, salt, and walnuts. Mix. Set aside.
- In a large mixing bowl add eggs, oil, vanilla, and sugar. Mix well.
- Add zucchini and apples (optional). Mix.
- Add flour mixture and stir until mixed. Don’t over mix; it will make your bread or muffins tough.
- Pour into prepared loaf pans or muffin tins.
- Bake loaves for 55 minutes and muffins 25 minutes. Check 5 minutes early in case of oven variations.
- Cool loaves on rack 10 minutes before removing from pans, and I let muffins sit a minute or so before removing from tins, as this helps them hold their shape.
- Let cool completely on wire racks.
Another family favorite muffin is this Fresh Blueberry Muffin recipe. This recipe has lots of options, even a low-fat muffin.
Can’t wait to try it!!
Mikki – I also made these into baked donuts with a little variation on the egg replacer. Yummy! I’m posting it soon!