Zucchini Apple Bread or Muffins

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I had such an amazing trip back home to Kodiak Island, Alaska! For 4 days I played on the beaches, acted like a tourist visiting the boat harbors, and caught up with old friends. It was fabulous. And in typical Kodiak fashion, it rained and blew sideways the first 2 days I was there, but then the weather cleared up and we were left with this awesomeness:IMG_2531 (Small)
It honestly doesn’t get any better or gorgeous than Kodiak on a beautiful day. The sun came out and my best bud, Lisa, and I were able to get some unbelievable shots. These next few pictures were taken on top of Pillar Mountain using my iPhone (the LCD screen went out on my point & shoot, so thank God for back up technology!). These photographs are totally unaltered and showcase the true beauty of Kodiak. IMG_2546 (Small)
Downtown Kodiak sits at the base of Pillar Mountain.IMG_2560 (Small)
This is a view of the runway and the Coast Guard Base. Kodiak is home to the largest Coast Guard base in the Pacific. IMG_2567 (Small)IMG_2564 (Small)
This is the Alaska Wildlife Troopers patrol vessel Woldstad. I’ve grown up around and on boats, but I still can’t get over the size of the really big vessels. They are impressive – this picture doesn’t do the Woldstad justice!
IMG_2528 (Small)
St. Paul Boat Harbor. IMG_2466 (Small)IMG_2493 (Small)
This is one of my favorite pictures. I did brighten this one up a little bit. Kodiak

As I mentioned on Facebook, I meant to get this Zucchini Apple Bread or Muffins recipe up for you early last week, but time got the best of me trying to prepare for my trip. Before I left I stocked the house with lots of gluten free food options for my husband and girls. I made a gluten & dairy free beef ziti type of casserole dish, a double batch of No Bake Rice Crispy Treat Bars, and of course – my famous Gluten & Rice Free Multigrain Bread. We try not to eat bread very often, but it sure is convenient to have a few slices of bread on hand, especially for a daddy who isn’t quite as creative as mommy in the kitchen. 😉   

This gluten free Zucchini Apple Bread or Muffins is one of my favorite recipes I’ve created. When I first started my gluten and dairy free journey, a friend I met online requested I make a zucchini apple bread. I’d never heard of that combination in a bread before, so I was naturally curious about it. I developed a recipe (and was so proud of it) and sent it to her to try. I’m not sure if she ever ended up trying it or not. When I asked her about it she said she hadn’t had the time, but I secretly hope she never made it. It really wasn’t a good recipe… and all I can do it laugh about it now. I was just beginning to dip my feet into gluten free baking, and I had no clue what I was doing. And that’s what makes me so proud of this new and updated recipe I’m sharing with you. It symbolizes my growth. I would be proud to serve a slice of this to Oprah or the CEO of Starbucks. This recipe has been hailed by several of my recipes testers as “the best zucchini bread I’ve ever had!” I hope you all enjoy it as much as my friends and I do!

All my love,
Megan (with a long E)

PS – Tab, this is for you! 😉


Zucchini Apple Bread or Muffins
Serves: 1 loaf or 14 muffins
  • 1/2 cup palm sugar
  • 1/4 cup liquefied coconut oil or olive oil
  • 1/3 cup unsweetened applesauce
  • 1 1/2 tsp vanilla extract
  • 2 eggs
  • 1 teaspoon xanthan gum
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup tapioca starch
  • 1/2 cup millet flour or sorghum flour
  • 1/2 cup brown rice flour
  • 1 smallish zucchini, grated and blotted off with paper towels (about 3/4 cup)
  • 1 baking apple, grated (about a cup)
  1. Preheat oven to 350 degrees (F).
  2. Cream together the palm sugar, coconut oil, applesauce, and vanilla. Whisk in the eggs, and then add the xanthan gum, cinnamon, nutmeg, sea salt, baking soda, baking powder, tapioca starch, millet flour, and brown rice flour. Stir until the batter is smooth and well blended. Fold in the zucchini and apple.
To make the loaf:
  1. Pour the batter into an 8.5” x 4.5” parchment paper lined and lightly greased metal bread pan (like this one). Bake for 50-60 minutes, or until the crust is golden brown and a knife, when inserted into the center of the loaf, comes out clean. Remove the loaf from the bread pan and place it on a wire rack to cool. Cool completely before slicing.
To make the muffins:
  1. Divide the batter equally between 14 paper-lined muffin tins. Bake for 16-20 minutes, or until a toothpick, when inserted into the middle of one of the muffins, comes out clean. Place on a wire rack to cool.

Zucchini Apple MuffinsThis post is linked to Fat Tuesday, Slightly Indulgent Tuesday, Allergy Free Wednesday , Gluten Free Fridays and Pennywise Platter.


  1. says


    Wow. I’m so excited (and humbled.) I never did get to try that other recipe, I’m sorry to say. But I’m definitely going to try this one. Especially now, as I’ve also progressed into this GF living thing, and know how much it has changed my life. I told someone the other day that GF baking involves so much chemistry and know-how, I just rely on you to come up with solutions and use them. I never was much of a chemistry student.

    In any event, thank you and I can hardly wait to try it.



    • Megan says

      Tab! Thank GOD you never tried it! HA! 😉 And I can’t wait to hear what you think of this. I hope you enjoy it – and you’re totally welcome!

    • Megan says

      I think you would LOVE Kodiak, Katie! And it looks like the rain found us… yet again. *sigh* Oh well. I would rather having it rain than snow!

  2. says

    Hi Megan,

    What a beautiful recipe!!

    And thank you for sharing those stunning pictures. Wow!! I love the one with you sitting. You look so peaceful and happy.


  3. says

    This recipe looks delicious. I had shied away from sweet zucchini bread because well, it was just that, too sweet. My husband and children have a sweet tooth that I know this recipe will be just sweet enough to satisfy.

    Thank you for the recipe!

  4. Sierra says

    These look great. I have all purpose GF flour and am having a really hard time finding any muffin recipes that calls for it. Can I just use it instead combining the amount for both flours?

    • Megan says

      Hi Sierra,
      I haven’t tried it myself, but a GF all purpose mix should work just fine. Just check to see if your mix already contains xanthan gum. If it does, don’t add any. If it doesn’t, you will need to add it. Good luck!

  5. Elizabeth King says

    Hi Megan,
    Didn’t know how beautiful Alaska is. Will add it to my travel wish list. THis recipe looks so delicious. Will try it very soon as I have zucchini to use up & I am about to make some applesauce. Thanks for the recipe.

  6. Unice says

    Hi Megan Just wanted to thank you for your recipes. I am new to gluten free and I am so happy to find your site. It has been a challenge but things are getting better. .I look forward to using your recipes. And bye the way your photos make one want to visit Alaska. Thanks again. Unice

    • Megan says

      Awe – thanks, Shirley! Our house is always open to you, anytime. I would love to meet you in person!

  7. Christina says

    A friend of mine threw your blog my way and I have to say, love it! This bread looks great, but seeing Kodiak (the one place I ever considered home) was a welcome sight! Looking forward to trying out some of your recipes, and I think this Zucchini Bread will be my first!

  8. Laura says

    Hi, I’m looking forward to trying some of your recipes. I was wondering if you have any bread or muffin recipes using Amaranth Flour and no yeast, eggs, milk, or other flavor enhancers. Thank you!

  9. says

    Not only do I enjoy your recipes, but I really love your pictures! I love seeing Alaska! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can’t wait to see what you share this week! Its LIVE!


  10. Susan says

    Hi Megan,
    I am so happy I found your website. I tried these muffins tonight. The texture is nice. I used the flour blend from your hamburger bun recipe (I don’t think it is in the recipe index any more) and it seemed to work well. Didn’t have applesauce so substituted a banana so I can’t really comment on how your muffins taste but these were okay. Needed a little less salt and little more sweet for me but once I make them how the recipe says to, they might be just perfect. :) BTW your “whole wheat” bread recipe is the best I’ve had! I make it into 10 buns and use them in my lunch every day. Thanks for sharing all of your hard work with us! Susan


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