6 Reviews

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).

0 people found this helpful. Was it helpful to you? [Yes] [No]
kelly_paperwork June 26, 2012

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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
*Mikki* November 16, 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:)

0 people found this helpful. Was it helpful to you? [Yes] [No]
Brien-Courtney September 14, 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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
jessi0824 August 13, 2011

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!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Dans La Lune November 29, 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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
anozira86 July 19, 2010
Zucchini Bread Gluten-Free)