Comments on: Easy Gluten-Free Zucchini Bread

By: Liz Cooper

Liz Cooper — Fri, 27 Oct 2023 02:23:37 +0000

These were really good! I made muffins and got 12, as I recall. They went pretty fast! I did add a little nutmeg, ginger and cloves. I was trying to get a mild gingerbread flavor, which worked fine. Thank you for the recipe!

By: Elizabeth

Elizabeth — Tue, 03 Oct 2023 14:19:34 +0000

In reply to Alyson. Hi Alyson, The oven temp is in step one: 350℉. And, yes, you can reduce to 325℉ for a glass pan and bake about 10 minutes longer. Have fun!

By: Alyson

Alyson — Mon, 02 Oct 2023 16:05:59 +0000

I didn’t see the oven temp. Is it 350? I am using a glass Pyrex bread pan, so perhaps I should bake at 325. Any suggestions?

Thank you,
Living GF

By: Trudy

Trudy — Tue, 26 Sep 2023 14:51:31 +0000

This is excellent! You can’t tell it’s gluten-free, so it’s a real treat!

By: Mary Dial

Mary Dial — Thu, 31 Aug 2023 18:13:19 +0000

I changed the recipe because I can’t have sugar or eggs. I made it with half cup of apricot sauce I make myself instead of eggs. I didn’t add any sugar. I used the other ingredients and instructions. I can’t believe how good this bread tastes. I plan on making this again for my once a month family lunch in September so my diabetic son-in-law can have some bread too.

By: Connie Turkali

Connie Turkali — Sat, 19 Aug 2023 19:35:27 +0000

I’m always looking for gluten free goodies for my church friends that are gluten free. We have social time before church and people sign up to bring something in. Well they couldn’t eat anything so I started baking gluten free goodies for them every Sunday so they can enjoy. I’m not gluten free but the things I make taste really good!! Thanks!!

By: Susan

Susan — Mon, 31 Jul 2023 15:01:33 +0000

I made these as muffins, (because it was late and I didn’t want to wait 50 min to bake) using cashew flour because I am allergic to wheat and almonds, and Swerve brown sugar to reduce calories/points. They are very tasty, but fell apart so easily they were hard to get out of the greased muffin tin. I think if I had used some xantham gum it may have helped, but I didn’t have it. I wonder if unsweetened applesauce could be substituted for some or all of the oil to make them fewer points on Weight Watchers? They were very light and tasty, not heavy like most gf breads. It made 12 regular size muffins.

By: Rudy

Rudy — Thu, 27 Jul 2023 22:01:42 +0000

Delicious and easy to make. I used coconut sugar and added Swerve chocolate chips.

By: Deb McKnight

Deb McKnight — Tue, 18 Jul 2023 01:40:07 +0000

I just made this zucchini bread because I have a ton of zucchini from my garden. I used Namaste perfect flour blend, coconut sugar, avacado oil and added walnuts and coconut sugar sweetened chocolate chips and it is AMAZING!!! Moist and absolutely delicious!

By: Babs

Babs — Sun, 02 Jul 2023 04:12:35 +0000

I knew this recipe would be good as soon as I saw it! It’s very similar to an excellent banana bread recipe I’ve fallen in love with.
My sister in law has promised (or maybe threatened, haha!) that we’re getting a bunch of zucchini when the too-many plants her husband planted start to produce.
I used Bob’s 1 to 1 flour, olive oil, and pumpkin pie spice, and it came out wonderfully!
There are so many possibilities to change it up, keep it interesting, and it’ll be deliciously different every time.
I really loved how you broke down the why of each ingredient, and suggested substitutes. I’m not a novice baker by any means, but to have had those explanations when I was learning would have been invaluable.
Ten stars!!! This recipe rocks!!!