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.
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!
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.
THIS IS THE BEST RECIPE I TRIED FOR ZUCCHINI BREAD. DOES NOT LOOK OR TASTE GLUTEN FREE. I MADE IT JUST AS THE RECIPE INSTRUCTED.
Amazing. You can't tell it's gluten free. The crust is so good.
* 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!