Recipe by Gluten Free Cook
"Moist and delicious bread made with gluten-free flour."
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gluten-free vanilla extract
white rice flour
sweet rice flour
I made some adjustments: I didn't have any xanthan gum and substituted 1/2 tsp of flax seed flour, I also used 1 cup of white rice flour and not the 1/2 sweet rice flour and 1/2 white rice flour. I used 3/4 cup of honey in place of the 1 cup of sugar. Also used 1/2 olive oil in place of the canola oil. Beware it is very filling.
Unlike most, apparently, I made this recipe exactly as presented(down to the the gram). At least it was edible which can't be said of many gluten free recipes. I would use more zucchini next time and add a couple of Tablespoons of butter to moisten it up.
Seriously the best gf quick bread I have ever made. Kids love it. I also adapted it for pumpkin bread - double recipe, in place of zucchini use 1 can of pumpkin, add pumpkin pie spice. You can also substitute some of the white sugar for brown with good results.
this is GREAT!!! I made 2 loaves. The kids LOVE it and it made the house smell great while it was baking.
I used 1 full cup rice flour (no sweet rice flour)
I used 1/2 cup butter in place of the oil.
I used ground flax seed in place of the xanthum gum.
I left out the glaze, the kids love it without!
I will definitely be making this again! I doubled the recipe and have 2 beautiful loaves. Oh and the crust really is beautiful. Thank you!
Just baked this bread and I used oat flour in place of the rice and sweet rice flour (1 cup total) and it turned out great! Just like regular zucchini bread! I left the rest of the recipe the same except for the fact that I use organic coconut oil instead of canola. Everything else, was the exact way the recipe reads. My bread was done in 50 min.
Normally, I think reviews should be based on the original recipe, which I still think would be 5 stars, I did alter it a little. First, I used shredded zucchini. Next, I doubled the recipe as I needed to make 2 loaves. I knew I was almost out of rice flour so I substituted the white rice and sweet rice for oat flour. I put half of the batter in a greased pan and the other half of the batter I added 4 T of cocoa and 1/2 cup of mini chocolate chips. Baked both loves for the time indicated in recipe. Delicious!!!!!! (I skipped the glaze.) This recipe is definitely a keeper.
The entire loaf was eaten by my husband and two children 3 and 5 within 2 hours. I substituted all the oil with natural apple sauce. It leaves the bread very moist and with a lot less fat. I also sprinkled about 1/4 t of pumpkin pie spice as recommended by others. I will likely be making this in the morning for breakfast.
Cannot tell it's gluten free at all, and has good flavor. I didn't have rice flour so I subbed oat flour and also used ground flax like other reviewers suggested. Reduced the sugar a bit and left the zucchini chunky. This is a good recipe to use as a basis for flour to binder ratio and I've used it for making gluten free banana bread too.
* Percent Daily Values are based on a 2,000 calorie diet.
Gluten Free Zucchini Bread
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 111
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Tastes and looks just like wheat bread!