Steve and I attend a weekly prayer meeting in the home of one of our friends. There are usually ten to twenty attendees. This week we took these two loaves of zucchini bread to the meeting to share with everyone. I am not the only one at the meeting with a gluten sensitivity, so trying out this gluten-free dessert was a double treat for those who have given up most pastries and baked goods because of gluten sensitivity.
When I put the two loaves into the oven, I could only hope the substitution of gluten-free all-purpose flour for the all-purpose wheat flour called for in the original recipe would be successful. I’ve not made this zucchini bread recipe using wheat flour, so I cannot compare the results. I will say without hesitation that this gluten-free zucchini bread was excellent and received many praises.
When looking for a likely dessert to demonstrate making an exchange of gluten-free flour for wheat flour, I chose this recipe with a five-star rating. I also made sure to pick a recipe that had been tried many times. A notation on the recipe said that it had been reviewed more than 4000 times! That is incredible! I attribute my triumph to the stability and reliability of this recipe created by V. Monte, posted on allrecipes.com, entitled Mom’s Zucchini Bread.