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
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!
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.
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.
Amazing. You can't tell it's gluten free. The crust is so good.
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.
* 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!