Recipe by flamingo6584
"I had so much zucchini from my garden this year! I recently decided to go gluten-free, so I experimented with several different flours, and came up with what I think is the best zucchini bread I have ever made."
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coconut oil, melted
I followed the recipe exactly. I made this for our son who has type I diabetes and is also gluten sensitive. He didn't care for it as much as several other recipes. I plan to try it again using different flours, perhaps a combination of brown and white rice flour and some teff. We find buckwheat to have a strong flavor. It made a very heavy loaf and for our taste needed spices, perhaps cinnamon, clove and cardamon. I appreciate the gluten free recipe and lack of added oil.
My husband has been on a very limited diet do to allergies... No wheat, corn, rice flours just to name a few. This one works great for us! Easy to prepare. I added blueberries once because raisins are an allergen. I also added nutmeg for some additional spice!
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Bread Gluten Free
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 96
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