Zucchini Bread Recipe – Successful Substitution of Gluten-free All-purpose Flour for Wheat Flour – Excellent Recipe – Delicious Zucchini Bread –

Zucchini Bread

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.

Zucchini Bread 2When 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.

About Carol Ann Ritchey

Life is good because God is good.
This entry was posted in Cooking Techniques and Shortcuts, Food, Memoir and tagged , , , , , , , . Bookmark the permalink.

4 Responses to Zucchini Bread Recipe – Successful Substitution of Gluten-free All-purpose Flour for Wheat Flour – Excellent Recipe – Delicious Zucchini Bread –

  1. jannatwrites says:

    Mmm… I love zucchini bread. I haven’t fixed it for a couple years, though. This makes me want to try it again. Well, maybe not tonight- it’s getting late 🙂


    • This was my first zucchini bread in many years, also. I wish it did not contain so much sugar. I’m learning how to use gluten-free flour, but I need to resist the urge to allow too much sugar in our diets. The zucchini bread was delicious, and the recipe is very straight-forward and reliable. Blessings to you, Janna…


  2. Maxi says:

    Gotta tell ya Carol, your bread looks delicious. I don’t like zucchini but would definitely have to try it.
    blessings ~ maxi


    • I think you would like it. It doesn’t taste like zucchini. There is cinnamon in it, which is the flavor of the bread. Yet, the cinnamon flavor is mild. Think cake. It’s sweet and moist like cake. Thanks for stopping by, Maxi. Blessings to you…


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