Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
Barbara B. says
June 28, 2014 at 7:58 pm
Thank you so much for the Gluten-free Zucchini Bread recipe. I planted 4 hills of zucchini and have been wondering why I did that. Now I know. I hope the loaves freeze well as I plan to put several loaves in the freezer. We’ll find out how well they freeze. I use to make a Zucchini Cake but it’s not GF and haven’t figured out how to convert it into GF. It was so good and very moist. I baked it in a bunt pan and it was very pretty besides. Everyone liked it too. Love all your recipes. They are the best. Thanks again.
June 28, 2014 at 10:04 pm
Ah, you’re set then, Barbara! I think that as long as you wrap them up well, they should freeze without a problem.
As for the cake – I wonder if it would work to use the carrot cake recipe I have here, but substituting the carrots for zucchini, maybe cutting back on the liquid by a few tablespoons, and increasing the bake time for a bundt cake? Might be worth experimenting!
June 28, 2014 at 9:10 pm
The bread sounds yummy. My celiac sister is coming for a visit. She cannot tolerate brown rice flour. Can white rice
flour or sweet rice be substituted? If so, is it in equal measures?
June 28, 2014 at 10:05 pm
Hi Ellen, if she can’t tolerate brown rice flour, white rice flour (equal amount) would be your best bet (or more millet, gluten free oat, or sorghum flour), but not sweet rice flour. Sweet rice flour is more like a starch, and gets very gummy if you use too much of it.
Kathryn H. says
June 29, 2014 at 7:04 pm
I hope you don’t mind if I butt in however brown rice weighs more than millet , oat and sorghum so if you’re going to sub for the lighter flours make sure that you follow the weight measurements that are provided. 1/4 cup rice is almost the equivalent 1/3 cup millet. ( I’ve been working on a chart in grams and ounces.) Also oats absorb more moisture so be careful subbing just oats for any flour.
Happy baking! 🙂
June 29, 2014 at 9:02 pm
Good points, Kathryn. However, I do think either substitution would work in this recipe. Substituting the brown rice flour would be the one that would be more of an experiment, since 1 cup of millet or sorghum is equal to 120-130 grams instead of 160, but substituting the millet with either sorghum or oat wouldn’t be an issue, their weights are very similar. I don’t believe in exchanging flours solely based on weights though, because like you said, the oat flour absorbs more liquid than, say rice flour. It is a lot of experimenting. 🙂
I often refer to this chart when looking for weights of gluten-free flours: http://realfoodmadeeasy.ca/wp-content/uploads/2011/12/glutenfree-flours-volume-weight.pdf
June 29, 2014 at 3:02 pm
Well this does look good! I baked zucchini bread and brownies last summer, peeled the veggie since my youngest would never touch anything with green fecks. She never guessed!
My eldest daughter knew but never let on! Bought some zucchini at the market yesterday with brownies in mind, I think I have enough for this loaf!
July 1, 2014 at 3:52 pm
Those zucchini brownies sound really good too, Lucy! I may have to do some experimenting! 😉
June 30, 2014 at 4:52 pm
Great recipe Jeanine, and I love the idea of calling it “Nature’s confetti”, I may have to try using that phrase the next time I make it! 🙂
July 1, 2014 at 3:53 pm
Thanks, Carol! 🙂 Confetti is fun for all ages, isn’t it?
July 4, 2014 at 7:25 am
Made this (first time making any kind of bread) last week for a family picnic. My 4 year old grand daughter loved it. I’ve never had Zucchini bread before and this was very good. I added walnuts to mine, just added a little more texture to it. Will make it again soon.
August 21, 2014 at 9:41 pm
I am going to make this tomorrow. Looks amazing! Do you think I could bake this in a smallish or square cake dish instead of a loaf pan?
September 5, 2014 at 5:11 pm
Jeanine this is the best zucchini bread I’ve had in ages!! I followed the recipe exactly… except I forgot to the milk…LOL….. and it is amazing!!
April 22, 2015 at 5:57 pm
I made this with apples instead of zucchini and it turned out fantastic! I just added a pinch of ginger and pumpkin pie spice. Coconut sugar makes this a heather option and tastes just as great!
April 8, 2016 at 5:29 am
I make this every week to pack in the kids’ lunches. Have made as muffins, mini loaves, and muffin tops-all delicious. Thank you for another fabulous recipe!
March 9, 2017 at 5:10 pm
This is the first zucchini bread recipe I’ve tried that’s not either gummy or dry and crumbly. It’s the perfect texture and tastes delicious. Thank you!
Jo Ann says
November 6, 2017 at 12:59 pm
Is it okay to double the recipe?
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