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    You are in: Home / Recipes / Zucchini Bread Gluten-Free) Recipe
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    Zucchini Bread Gluten-Free)

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on June 26, 2012

      I made this over the weekend and it was great - thank you for the recipe. For the GF flour mix, I used a combination of Bob's Red Mill all-purpose, and then a mix of other GF flours (I don't remember exactly which ones).

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    • on November 16, 2011

      Thank you for making this recipe so easy and VERY DELICIOUS. I think I will try it in muffin form the next time. I can't seem to keep the rest of my family out of it (they are not gluten free). I am the only one in the house that is. It was moist and airy, the edges were not tough and the texture was very good. It didn't have the after taste of some GF breads either.

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    • on September 14, 2011

      Thank you so much for this recipe! I am new to gluten-free cooking and this was such a treat. I ended up making it in muffin pans, which of course cut the cooking time considerably. Can't wait to try it out on some of my friends with more skeptical pallets:)

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    • on August 13, 2011

      This zucchini bread is fantastic. I made it the night before and then served it for breakfast for a change for my kids. My daughter asks for it with every meal now and for snack - and she is my picky eater. I used a premixed flour I make that is 6:2:1 rice flour, cornstarch, tapioca starch. I also used 1 large zucchini and left out the walnuts. It didn't rise much but I will try a 8 x 4 pan next time instead of a 9x5 so the shape is a bit better but the taste was perfect.

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    • on November 29, 2010

      You have not had zucchini bread until you've tried this recipe... it is DELICIOUS! I made it for a wheat-allergic friend and used Bob's Red Mill Gluten Free flour, along with Red Mill Xanthum Gum. It was so perfectly moist and flavorful. My traditional real flour recipe calls for citrus zest but I did not miss it at all in this recipe. The cinnamon is barely noticeable but complements the vanilla perfectly. This is my new favorite bread... better than banana bread! Thank you so much! And by the way... the walnuts are fabulous in this bread!

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    • on July 19, 2010

      Delicious! I used 1/2 cup brown rice flour, 1/2 cup white rice flour and 1/2 cup sorghum flour for the gluten free flour mix. Lovely taste, rise and texture. Will definitely make again.

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    Nutritional Facts for Zucchini Bread Gluten-Free)

    Serving Size: 1 (60 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 226.2
     
    Calories from Fat 146
    64%
    Total Fat 16.2 g
    25%
    Saturated Fat 2.0 g
    10%
    Cholesterol 31.0 mg
    10%
    Sodium 170.4 mg
    7%
    Total Carbohydrate 18.9 g
    6%
    Dietary Fiber 0.8 g
    3%
    Sugars 17.4 g
    69%
    Protein 2.7 g
    5%

    The following items or measurements are not included:

    gluten-free flour

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