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Everybody loves zucchini bread, right? Oh, and who doesn’t love pumpkin bread? So how do you decide which to make this time of year? I say, marry the two and make Gluten Free Zucchini Pumpkin Bread — the moist and flavorful answer to the quandary of which quick bread to make first!
If you’ve tried any of my gluten free quick bread recipes before, you already know I’m a big fan of fruits and veggies in my breads, and I also try to use as little oil, fats and sugar as possible (within reason!). This recipe offers the perfect combination of ingredients to do all those things!
I prefer this recipe as muffins because there’s a better crumbly-topping-deliciousness-to-muffin ratio, and also because it’s such a moist batter (from all the yummy pumpkin and zucchini!), that it’s easier to bake them evenly all the way through without over-cooking them. You could use mini-loaf pans instead if you like, but I think they turn out better every time as muffins.
Go forth and embrace the squash!
Preheat oven to 350° F (static) or 325° F (convection).
Beat sugar and shortening until fluffy, then add the eggs, sour cream, vanilla and pumpkin butter and mix well.
Sift all dry ingredients in a large mixing bowl. Pour slowly into the wet ingredient bowl and beat together until integrated. Fold in the zucchini. The batter will be somewhat stiff.
Line 18-20 muffin tins with muffin papers or oil 4-5 mini loaf pans. Spoon batter into the lined tins and smooth the tops with a rubber spatula. Mix topping ingredients together and sprinkle on top, if desired.
Bake mini-loaves for approximately 35 minutes; muffins for 25-30 minutes; mini-muffins for 15 minutes. Test bread with a toothpick to be sure the middles are cooked through before removing from the oven to cool on wire racks.
Cool completely before storing or freezing.