Grandma’s Zucchini Bread & Muffins
Delicious tender zucchini muffins with optional chopped apples. Make recipe into bread, muffins, or baked donuts. This freezer-friendly recipe has gluten and egg-free options too.
Servings: 24 Muffins
Calories: 186kcal
Ingredients
- 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
Instructions
- 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.
Notes
This recipe makes two loaves or 24 muffins.
Each muffin has 5 WW points plus each.
Nutrition
Serving: 1Muffin | Calories: 186kcal | Carbohydrates: 33g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 163mg | Potassium: 88mg | Fiber: 1g | Sugar: 20g | Vitamin A: 54IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg