Ingredients

The following ingredients have 20 Servings
  • 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)

Instruction

  • 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.