Guide to Prepare Zucchini Bread (or Muffins) in 21 Minutes at Home

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, zucchini bread (or muffins). One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Much like the banana bread, these zucchini muffins are insanely good and insanely easy to make! Gluten-free zucchini bread that tastes like regular zucchini bread is easy to make using this recipe. All Reviews for Gluten-Free Zucchini Bread (or Muffins).

Zucchini Bread (or Muffins) is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Zucchini Bread (or Muffins) is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have zucchini bread (or muffins) using 16 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Zucchini Bread (or Muffins):

1. Make ready 1/3 cup unsalted butter, melted and cooled slightly
2. Take 1/2 cup brown sugar
3. Make ready 1/4 cup granulated sugar
4. Prepare 1 large egg, at room temperature
5. Get 1/2 cup plain Greek yogurt, at room temperature
6. Prepare 1 1/2 tsp. vanilla extract
7. Get 3/4 cup whole wheat flour
8. Take 3/4 cup all purpose flour
9. Make ready 1/2 tsp. baking powder
10. Prepare 1/2 tsp. baking soda
11. Get 1/2 tsp. salt
12. Get 2 tsp. ground cinnamon
13. Take 1/4 tsp. ground nutmeg
14. Prepare 1 cup shredded zucchini
15. Prepare 3/4 cup add ins (walnuts, raisins, chocolate chips, etc.)
16. Prepare Rolled oats, optional for topping

Love zucchini bread & pumpkin bread? Home » Recipes » Gluten Free Zucchini Pumpkin Bread or Muffins. This is a classic zucchini bread that is incredibly quick and easy to make and turns out perfectly fluffy and moist. Bake it into a loaf or into muffins.

Instructions to make Zucchini Bread (or Muffins):

1. Preheat the oven to 350°F. Grease a 9x5" loaf pan and set it aside. After shredding the zucchini, blot it dry with a few paper towels and set it aside.
2. In a medium bowl, whisk together the melted butter, brown sugar, granulated sugar, egg, yogurt and vanilla until combined. Set aside.
3. In a seperate large bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon and nutmeg. Add the wet ingredients to the dry and use a rubber spatula to fold it together until just combined. Then fold in the zucchini and the add in of your choice.
4. Bread: Pour the batter into the prepared loaf pan and sprinkle the rolled oats evenly over the top of the batter. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Check the bread about halfway through bake time and if the top is browning too quickly, then loosely cover it with foil. Let it cool in the pan on a wire rack until it's cool enough to handle.
5. Muffins: Scoop the batter into greased or lined muffin tins about 2/3 of the way up and sprinkle the oats over the tops. Bake for 16-18 minutes, or until a toothpick comes out clean. Allow them to cool in the pan for 5 minutes before transfering them to a wire rack to cool completely.
6. Mini Loaves: Pour the batter into greased mini loaf pans and bake 33-38 minutes, or until a toothpick inserted into the centers comes out clean. Let them cool in the pan on a wire rack until they're cool enough to handle.

Mark the package as zucchini bread, and add the date. Muffins will keep for a similar amount of time, if wrapped well in a similar fashion. Atkins welcomes you to try our delicious Zucchini Bread Muffins recipe for a low carb lifestyle. Get started by browsing our full list of ingredients here. How to make Zucchini bread from scratch.

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