Gluten-Free Zucchini Bread (or Muffins)

Absolutely awful. Made it as written. Tasted like sugar and baking soda.

Four stars for taste and texture. I made muffins instead of a loaf and they took over an hour to cook, not 20 minutes as written in the notes. Thank you for the recipe.

Made it just as written. Granddaughter who cannot have gluten thought it was delicious!!

while i have not tried it yet, it smells really good. of course i altered it. my version took twice as long to bake.

I made 4 loaves using this recipe on Friday. I made a few modifications instead of white sugar I used organic granulated sugar for the first batch and just brown sugar for the second. I added a little more salt and nutmeg than called for and I used olive oil instead of vegetable oil. I did need to bake it a full hour. It is Sunday and my family has been through 2 loaves and is working on the 3rd. I gave the last to a friend. So far it has been a hit!

I didn’t use the nutmeg, but the rest of the ingredients I did. It’s delicious & doesn’t taste gluten-free!

I made two loaves. They smelled absolutely delicious. The breads wouldn't bake through and were still gummy on the snide after baking for almost two hours. I tasted the top that was cooked and it is fantastic. If somebody could figure out baking time, I would make this.

Really good. I used coconut sugar instead of cane sugar, which made them less sweet. Made them as muffins and baked them about 40 minutes, but I could have taken them out earlier. Thanks for a great recipe!

Made the bread to exact recipe using Red Mill Gluetn Free flour and it was so gummy... not sure if it is cooked all the way thru... I bet if it was more solid and not so hard to cut due to the gummyness it would be good.