By stephanielaidlaw on September 13, 2010
"Here is a simple, in-season, gluten-free bread recipe that will have you coming back for more and more. It is a simple, inexpensive, and tasty way to use up some of those large zucchini from the garden or farmer's market this time of year. Enjoy! To find more recipes like this, visit: www.glutenfreehope.blogspot.com"
Serving Size: 1 (38 g)
Servings Per Recipe: 24
"I gave this recipe four stars only because i like my muffins just a bit sweeter. i think i will try it with a little honey or sugar. other than that, they are light and airy and most of all i used up some of my fresh zucchini out of my garden. Yum yum!! i put half in the frig and half in the freezer and my daughter who doesn't have to be glueten free loves them and the fact they are so low in calories. she sneaks one out of frig or freezer every time she comes over. so give it a try, if you like it just a tad sweet, then add a little sweetness of some kind. i will definitely make this recipe again. thanks"
"Good recipe. Great crumb and taste. I halved the recipe which made some measurements difficult, but ended up with 1/4 c. coconut oil, 1/4 t. nutmeg and 2 eggs. I also used almond milk. DH liked, so will make again. Might add some brown sugar for richness next time."