• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

A Little Insanity

Gluten Free Recipes for Special Diets & Allergies

  • Home
  • Recipes
  • What’s in My Kitchen?
  • Blog
    • DIY Projects
    • Family & Home
    • Free Printables
    • Reviews
  • About
    • About Shannon
    • FAQ’s
    • Privacy Policy
  • Contact
    • Let’s Work Together
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Gluten Free Zucchini Bread Recipe & Muffins

By alittleinsanity 68 Comments

6.5K shares
  • Share1.6K
  • Tweet2
  • Yum
Jump to Recipe

gluten free zucchini muffin recipe

Our new neighbors moved in a couple of weeks ago I wanted to welcome them to the neighborhood. Not wanting to go empty handed, I picked up a jar of Homemade Sugar Free Strawberry Jam and a loaf of this Gluten Free Zucchini Bread to bring over.

Normally it would be a risky idea to bring your new neighbors something Gluten Free, but this recipe is so good, that you honestly can’t tell the difference. As it turns out, the wife is really into natural & whole foods, and was excited to hear that both items were free of refined sugars!

After having a chance to taste the bread, she stopped me the other day to ask for the recipe – so here it is!

The Tools & Ingredients Used in this Recipe:


Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Zucchini Bread Recipe & Muffins

★★★★★ 5 from 19 reviews
  • Author: A Little Insanity - Erika
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 1 9x5 Loaf or 12 Muffins 1x
  • Category: Baked Goods
  • Cuisine: Gluten Free
Print Recipe
Pin Recipe

Description

This Gluten Free Zucchini Bread Recipe is Dairy Free & so moist & delicious… You’ll never know it’s Gluten Free.  Make it into a loaf or muffins.


Ingredients

Scale

DRY MIX:

  • 1 1/2 Cups of Erika’s All Purpose Gluten Free Flour Mix
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pumpkin Pie Spice

WET MIX:

  • 2 Eggs
  • 1/2 Cup Sugar of Choice (I used Coconut Palm Sugar)
  • 1/2 Cup Canola or Coconut Oil
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Cup Grated Fresh Zucchini (I’ve also made a delicious variation using 1/2 zucchini 1/2 carrot with a little applesauce to get the correct consistency)

OPTIONAL:

  • 1/2 Cup Chopped Walnuts or Nuts of Choice
  • Chocolate Chips
  • You may also need some Non-Stick Spray for oiling your Pans if necessary.

Instructions

  1. Preheat oven to 350 degrees.
  2. Prepare your Loaf or Muffin Pan – use a Non-Stick Spray if necessary.
  3. In a small bowl, mix together the dry mix ingredients & set-aside.
  4. Add the eggs into the bowl of your Stand Mixer with the paddle attachment and beat on Medium-High until they are light – approx. 2-3 minutes.
  5. Pour in sugar and beat for an additional 2 minutes.
  6. Add the oil slowly and beat for 1-2 minutes.
  7. Add vanilla & grated zucchini and beat until just combined.
  8. Add the dry flour mixture to your wet mixture & beat until combined.
  9. Stir in any optional ingredients.
  10. Pour into your loaf pan or muffin cups.
  11. Bake Loaf at 350 degrees for 50-60 minutes or until a toothpick comes out clean. For Muffins, bake for 20-25 minutes. I use my Digital Pen Thermometer
  12. To test the temperature of my gluten free breads and pull them out of the oven once they hit an internal temp of 200-210 degrees.
  13. Cool in pan for a few minutes before turning the loaf out on a wire rack to cool thoroughly.
  14. Store in airtight container or in the fridge.


Nutrition

  • Serving Size: 1 Muffin
  • Calories: 225

Did you make this recipe?

Tag @aLittleInsanity on Instagram and hashtag it #aLittleInsanity

Gluten Free Zucchini Muffin RecipeWithout refined sugar (I use Date Palm Sugar), the muffins turn out
a bit darker in color, but are still moist and full of flavor.

Gluten Free Zucchini Bread Recipe

This photo came out a little dark and pink… but you get the idea!

Related

6.5K shares
  • Share1.6K
  • Tweet2
  • Yum

Filed Under: Breakfast, Dairy Free, Dessert, Freezer Meals, Gluten Free, Recipes, Recipes by Kitchen Tools, Recipes by Meal Type, Recipes by Special Diet, Recipes for Meal Planning, Snacks, Stand Mixer, Sugar Free, Vegetarian, Whole Food Tagged With: all natural, breakfast, bulk meals, dairy free, dessert, Featured, gluten free, healthy, homemade, nuts, sugar free, vegetarian, vitamix recipes, wheat free, whole food

Previous Post: « Real Cash Back Online with Ebates
Next Post: Vitamix Certified Reconditioned On Sale! »

Reader Interactions

Full Privacy Policy & Affiliate Disclosure

This site does incorporate paid advertising and affiliate links.  Erika is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

Comments

  1. Debra Lee

    October 21, 2013 at 5:38 pm

    I just wanted to say what a great looking family you have!

    Reply
    • Erika

      October 21, 2013 at 11:50 pm

      Thank you! We feel blessed to be a family & love each other so much! =) God Bless! ~Erika

    • alina

      May 3, 2020 at 7:22 am

      I dont have pumpkin spice in my pantry so I used some cinnamon and nutmeg and it worked out good. I like that the zucchini keeps the bread moist and tasty 👍🤗🥰

      ★★★★★

  2. Janet Bareiss

    March 29, 2014 at 9:40 am

    LOVE your page. My son has celiac disease and I’ve been on the hunt for a really good zucchini muffin recipe. Printed out a few others for good measure. Thank you for all of your trouble taking pictures and including details.

    Reply
  3. Nikki Walz

    May 27, 2014 at 2:09 pm

    These were SO GOOD!!! Best gluten free and dairy free muffins I’ve had in a long time!! :) I used coconut sugar rather than regular, and it turned out great! :) Thanks so much!!

    Reply
  4. Lyn

    June 15, 2014 at 6:51 pm

    In any recipe that calls for zucchini you can substitute grated green tomatoes. You need to drain them as they are a little more liquidy than zucchini but once baked you cannot tell there has been a substitution. I also freeze the grated tomatoes to be used in baking. I have local farmers that will sell their extra green tomatoes in the fall.

    Reply
  5. Jennifer

    August 17, 2014 at 3:00 am

    I grew zucchini in my garden this year. My 11 month old son LOVES this bread. I used apple sauce in place of oil and it came out great. I am going to make my third and forth loaf today. Lots of other recipes use more sugar and fat but this is so tasty without all those extra calories. Thanks.

    Reply
  6. Nancy

    September 1, 2014 at 10:07 am

    Trying to cut down on inflammation overall and switching to gluten free is really helping. I have an abundance of zucchini dropped off at my doors so I have made muffins to freeze for my grand kids and loafs for friends. Mmmmm I added homemade sugarfree applesauce and carob chips -nice flavor, texture. Warm up with a cup of tea or coffee-feels like a treat! Thank you!

    Reply
  7. Anne

    September 13, 2014 at 4:40 pm

    I have an adult son who is gluten intolerant so I am always looking for new recipes to make. This is very good!! I also experimented & made 2 batch with same recipe and added 1/2 can pumpkin, had to bake for additional few minutes but it’s out of this world!! But I really love anything pumpkin! Thanks for the recipes!!!

    Reply
  8. Amy Miller

    September 28, 2014 at 10:53 am

    Hi,
    I was wondering if you have the nutritional information for this recipe. Do you know the break down of how many calories are in a serving?

    Thank you!

    Amy

    Reply
  9. J

    November 1, 2014 at 10:18 am

    I made these as my first attempt at gluten free baking. They are awesome!!! I cut the sugar in half and next time I will substitute half applesauce and half oil. Love these muffins!!

    Reply
  10. Cara

    December 27, 2014 at 5:59 pm

    I just made this and accidentally omitted the oil, and it still turned out delicious!

    Reply
    • Erika

      December 29, 2014 at 9:12 pm

      Hooray for kitchen accidents that still turn out ok! =) Although I’m certain the oil (especially coconut oil) would only add to the flavor and moistness. God Bless! ~Erika

  11. Kathy

    January 12, 2015 at 8:30 am

    Made these on the weekend for my 11 year old son who has food sensitivities. I followed the recipe exactly, (adding 1/2 cup chocolate chips) and they turned out great! And he LOVED them. I also tried my old receipe for banana chocolate chip with the Bob’s Red Mill flour mix, adding the required extra xanthum gum and they didn’t raise quite enough. The taste was good though. Any suggestions? I’m trying your recipe for bread next!

    Reply
  12. Christina

    February 18, 2015 at 8:31 am

    Hello! This sounds amazing. What if you are in a pinch and don’t have all the flours to make your all-purpose flour mix? I’ve got varying amounts of almond, coconut, millet and brown rice flours. Could I just one kind?

    Reply
  13. Nicole

    July 27, 2015 at 5:01 pm

    Hi! Thanks so much for sharing your recipes. I want to make these but am curious how I would substitute the eggs in these? Can I use egg substitutes? thanks!

    Reply
    • Erika

      August 14, 2015 at 4:19 pm

      Hi Nicole! I haven’t tried this recipe without the eggs before, but you might be able to use a 1/4 cup of applesauce instead. You might also try subbing the eggs for two stiff peak ‘Aquafaba’ Egg substitute (aka Chickpea brine) like I mention in this post (for Meringue, but without the sugar) or this post (for bread). Hope that helps! =) God Bless! ~Erika

  14. Katie

    November 25, 2015 at 6:44 pm

    Hi
    Can you tell me if I need to change anything in the recipe in order to make this in a bread machine ? Thanks

    Reply
    • Erika

      November 26, 2015 at 11:54 am

      Hi Katie! Such a great question… I’ve never tried, because I only have an older bread machine without a quick rise or gluten free setting. If you decide to try, please let me know how it goes. God Bless! ~Erika

  15. Gary Wiggins

    June 22, 2016 at 2:56 am

    Hi Erica, What are your thoughts about using Stevia in this recipe? Thanks and keep on Cookin!

    Reply
  16. Ailene

    July 10, 2016 at 4:39 pm

    These look and taste so great! Thank you! I loved the detailed directions, such as how long to beat the eggs, etc. I used King Arthur’s gluten free All-Purpose flour and coconut oil with none of the extras. But extra nutmeg and cinnamon, because I love them soo much! Again, thank you so much for a great recipe!!

    Reply
  17. Katy

    July 14, 2016 at 3:13 am

    These were delicious! We have an egg allergy and I substituted flax eggs for the eggs and they turned out great. Thanks for such a wonderful recipe for our family with allergies.

    Reply
  18. Jeanie

    July 16, 2016 at 7:31 am

    Very good! I just made a batch. Thanks for the recipe!

    Reply
  19. Michelle

    September 26, 2016 at 4:14 am

    Would I need to adjust the dry ingredients if I used honey as a sweetener?

    Reply
  20. Erica

    October 5, 2016 at 7:54 am

    Love them! Thanks!!
    (I tried to print the recipe cuz we like it sooo much but your print button gives me a blank page…tried several times. my error or yours?)
    Thx again :-)

    Reply
    • Erika

      October 17, 2016 at 10:06 pm

      Hi Erica! I just tried printing and it works ok for me… perhaps its a browser compatibility issue? Wish I could be of more help. Enjoy the muffins & God Bless! =) ~Erika

  21. Karen

    October 8, 2016 at 9:07 am

    I just made these so good! And even though there wasn’t too much sugar with the palm sugar it tasted pleasantly sweet.
    This is as close as I have been to feeling like I’m eating a regular muffin!

    Reply
  22. Despina K.

    November 7, 2016 at 11:31 pm

    Hello, Erica. I’ve just discovered your blog and will be trying a lot of your recipes for sure–I’ve got Hashimoto’s so, I’m trying to stay gluten free, and I’m also dairy and sugar free. I wonder: do you think these would work without the sugar, as a more savory muffin? Or do we need the sugar for the baking powder/soda mix? Thanks for your help.

    Reply
  23. Janet O.

    May 24, 2017 at 1:17 pm

    I have made these frequently over the past couple of years and feel I have been remiss in not writing sooner to thank you for these most excellent muffins. Before celiac I was so into baking, and muffins were turned out by the dozens at my house (I have 3 ovens). That came to an abrupt halt after my diagnosis. I tried a few recipes here and there, but they were so obviously gluten free, it was disheartening. I have served these muffins without fear to many non-celiac friends and family and no one can tell they are gluten free–not even me (and that is saying something). I would never have dreamed that the day would come that I would keep bags of shredded zucchini in my freezer so that I can make these muffins anytime I please! Thank you, Erika, for restoring my love of muffins!

    ★★★★★

    Reply
    • Erika

      June 22, 2017 at 2:23 pm

      Hi Janet! So glad to hear you can enjoy baking again – that was the hardest transition for me when my kids were diagnosed. Baking is therapeutic and a good muffin is comfort food for me! I’m so jealous you have 3 ovens! =) God Bless! ~Erika

    • Kelli

      May 25, 2018 at 5:55 am

      Do you have to thaw the frozen zucchini first?

  24. Nora Bosslet

    July 18, 2017 at 4:34 am

    These were the best gluten free muffins we’ve made in a while! We substituted half the oil with applesauce and it was delicious. We’re getting ready to make our second batch this week 😀

    ★★★★★

    Reply
  25. Amy W

    July 31, 2017 at 6:27 am

    Thank you I made these this weekend and made a few adjustments (a bit more flour, less baking soda and baking powder and a bit more zucchini and oil) for high altitude and they were great! One of my first successes with baking since moving out west.

    ★★★★★

    Reply
    • Salwa

      August 21, 2017 at 12:59 pm

      Do you remember the quantities you used when you made substitutions for high altitude? Thanks

    • Amy

      August 21, 2017 at 5:15 pm

      Hi -I used the high altitude baking recommendations from King Arthur Flour website and so far they worked out here.
      I added 2.5 tablespoons more as I am above 5,000 feet and halved the baking powder and baking soda. For the zucchini I just added about 1/4 c more and maybe a couple more tablespoons of oil. Good luck!

  26. Gail

    August 14, 2017 at 9:57 am

    Thanks, Erica. This is a lovely recipe, and I was glad to see that there is very little sugar required in order to make these excellent muffins.

    ★★★★★

    Reply
  27. Terry

    August 15, 2017 at 9:35 am

    This was my first attempt at gluten free baking. I like to surprise my neighbor with something I’ve made, on a weekly basis. One of their children requires gluten free food, so I thought I would venture into this mysterious world! I made this zucchini bread, with a twist of my own, and the result was amazing! I added 1 cup of boiled raisins, and about 1 tbsp of the water. I added about 1 tbsp more flour( as we are at a high altitude) and 1/8 tsp cinnamon. OMG, the result was amazing. The best part is everyone in the family could enjoy this lucious loaf. By the way, I also replaced the xanthan gum with psyllium powder, as I heard some people react to xanthan and guard gum powder. Thank you

    Reply
    • Terry peterson

      August 22, 2017 at 3:34 am

      I only added about 2 tbsp of flour for the altitude and the extra liquid in the raisins

  28. Jordan Brown

    November 12, 2017 at 6:15 pm

    Im wondering if coconut flour would work with this recipe?

    Reply
  29. Adriana Gutierrez

    November 18, 2017 at 5:33 pm

    Holy sh*t. These turned out pretty dang great. I didn’t have pumpkin spice so changed it to cinnamon and nutmeg, added some xanthan gum and used coconut oil and sprinkled some nuts on top. Super moist and pretty dang tasty, thanks!!

    ★★★★★

    Reply
    • Erika

      November 21, 2017 at 7:53 pm

      LOL! I love your enthusiastic comment… So glad your modifications worked & that you enjoyed the muffins! =) God Bless! ~Erika

  30. Sarah

    March 18, 2018 at 12:46 pm

    These are awesome. I failed to read the directions all the way through until after I already had them in the oven. So I simply stirred the wet ingredients, dry ingredients and then combined them. Luckily they still came out fantastic. I also subbed out half the coconut oil for half a puréed avacado. And threw in about a quarter cup of pumpkin purée I had leftover in my fridge. I planned to save these for breakfasts this week but my kids have friends over this afternoon and It’s looking like they will all be gone by then.
    (Still, so glad to discover a recipe everyone loves. I have one daughter that’s been having chronic tummy issues and we are trying a GF diet to see if that helps. Because the dr. Recommended daily miralax indefinitely and I’m not on board with that. She’s a big fan of all things bread…but her tummy has bothered her enough that she actually suggested, maybe we should try no bread. That’s a big deal for her. I’ve been GF for a year, and I usually just do without breads and get an extra serving of vegggies. But she’s 7. I want her to get some yummy foods like these muffins!)

    Reply
  31. QueenChristine Neale

    June 16, 2018 at 7:00 am

    Awesome recipe

    ★★★★★

    Reply
  32. Sharon

    June 18, 2018 at 6:21 pm

    I have to concur with Adrianna…Holy sh*t!! I have wasted sooo much time and money making LOUSEY gf muffins when these have been there all along! Great texture-so close to a “real” muffin! THANK YOU!

    ★★★★★

    Reply
  33. Sharon

    June 18, 2018 at 6:24 pm

    Oops! Looks like I tried these Nov 2017 and didn’t follow the instructions! Well, what a difference!,,, I did use the boiled raisins, added 1T raisin water and 2 T flour.

    Reply
  34. Colleen

    July 24, 2018 at 4:41 pm

    Delish! I doubled the recipe to make two loaves. Instead of one cup oil, I used a half cup apple sauce and half cup oil. Ps Erika, your gf baking mix is the mix I always use. Love it!

    Reply
  35. Katie

    July 29, 2018 at 10:42 am

    This is THE BEST zucchini bread I have ever made, GF or with gluten! I made a loaf this morning and after tasting it, immediately set out to make another. Thank you so much for sharing!

    ★★★★★

    Reply
  36. Kirsten McNeal

    September 5, 2018 at 1:58 pm

    My favorite recipe, hands down!!! I love making muffins with this recipe—delicious, moist, and fun to make for GF friends!

    Reply
  37. Carrie Lynn Wasson

    September 10, 2018 at 1:54 pm

    Thanks for such a great recipe! I look forward to trying more of your recipes. I’m looking for a good recipe for pumpkin muffins/bread and just love how these zucchini muffins turned out. Quick question, do you think you could substitute pumpkin for the zucchini with a similar result?

    Reply
  38. Marcia

    November 10, 2018 at 12:27 pm

    I have some drained zucchini left from a regular recipe and now want to make these. Is the drained zucchini ok or do I have to add liquid again? Also, I’d like to use nuts AND raisins–zucchini bread has to have raisins! I’m a pro baker but new to GF, Not enjoying it much. At almost 70 years old with 63 years of baking, GF is a learning curve for me.

    Reply
  39. Andrea

    December 18, 2018 at 10:49 am

    Can you please suggest the right mix of spices if pumpkin spice is not on hand? Thank you!

    Reply
    • Amber Day

      April 20, 2020 at 9:46 am

      Hi Andrea,

      I have allergies to the ingredients in pumpkin spice, but the internet says it contains these ingredients: cinnamon, nutmeg, ginger, cloves, and sometimes allspice. Since the recipe only calls for 1/2 tsp, you could probably do a 1/6 tsp cinnamon, 1/6 tsp nutmeg, 1/6 tsp clove, and just a pinch of ginger powder, if you have it on hand. Any variation of those ingredients and what you have on hand should do the trick, I think.

  40. Dee

    July 7, 2019 at 8:49 am

    I made three loaves of this bread. All were excellent. I used Bob’s Red Mill Gluten Free Flour so I added 1 teaspoon of Xanthan Gum. I also cut the sugar to 1/3 cup and the oil to 1/4 cup plus 1/4 cup apple sauce. This will be my go to recipe for zucchini bread. It’s a keeper!! Thanks for sharing this.

    Reply
  41. Mary Beth Hollander

    July 12, 2019 at 10:02 pm

    Absolutely delicious, great recipe!

    ★★★★★

    Reply
  42. Jeanne

    July 20, 2019 at 4:32 am

    Very nice recipe. A keeper for sure. It made 10 muffins. next time I’ll use less sugar,as they were a little too sweet for us . I’m also going to add blueberries. Thanks!!

    ★★★★★

    Reply
  43. Amber Day

    April 20, 2020 at 9:32 am

    A new family favorite!! This bread reminded me of days past when I could eat gluten still. It had such a nice texture. I’ve been playing around with different bread recipes. Between my son having a wheat allergy, my daughter having a cow milk allergy, and me having celiac’s disease, my whole family is stuck eating GF & DF, so I am trying to make it as enjoyable as possible for everyone in the house. I made 2 loafs of this a couple days ago and it was gone that same day. I am making 2 more right now.
    I didn’t follow the recipe exactly as written. I have an allergy to cinnamon (and seem to be developing one for nutmeg and allspice) so I skipped the pumpkin pie seasoning. I used King Arthur’s All Purpose GF flour. I also used a mix of SunCoco oil with Melt (Organic Dairy-Free “butter”) for the fat/oil. Last time I made one pan plain and the other I added freeze-dried elderberries. Both variations were excellent. This time I mixed organic dried cranberries. I am sure it will be as fabulous as the first 2 loafs. My kids have all been coming in the kitchen saying “oooh, are you making more of that zucchini bread?” Thanks for this super delicious and fluffy recipe!

    ★★★★★

    Reply
  44. alina

    April 30, 2020 at 10:33 am

    I love this recipe and I also enjoy the comments from your readers. The different variations mentioned such as adding raisins, or avocado puree. I will soon be having a lot of zucchni growing in my backyard, and this is just one more way of using up my zucchinis.

    ★★★★★

    Reply
  45. Natasha

    May 19, 2020 at 11:36 am

    Would it be ok to use maple syrup as the sweetener?

    Reply
  46. Pat Anderson

    June 23, 2020 at 9:45 am

    I just want to tell you I love this recipe, and have now made it many times! I now make mini-muffins because I love them so much I want to eat too many. I use Bob’s Red Mill G-F flour, and usually add-in some dairy free dark chocolate chips and walnuts.

    I also love your logo – it gives me a little lift everytime I see it!

    Thanks so much for sharing your recipes!

    ★★★★★

    Reply
  47. Noelle

    August 3, 2020 at 4:03 pm

    This recipe looks amazing! I am so happy to find a recipe with a combination of flour that I can have. Thank you for this recipe.

    Reply
  48. Roxanne M. O'Connell

    October 2, 2020 at 6:30 am

    Doubled recipe and replaced 1 cup of Cup4Cup with organic oat flour (of which I have lots) and used dried cranberries instead of nuts… came out perfect! Lovely rise.

    ★★★★★

    Reply
  49. Kirsten McNeal

    October 6, 2020 at 12:58 am

    I had one more egg, 1 more T of baking powder, 3/4 c sugar, and extra zucchini! Delicious recipe either way!!!

    ★★★★★

    Reply
  50. Cleverjunebug

    January 31, 2021 at 8:19 am

    WE LOVE THIS RECIPE! I say ‘we’ because now that I have made and shared several loaves of this delicious zucchini bread, anyone who has tasted it clamours for more. You should see my mom’s eyes light up when I bring her a few slices. I have a loaf in the oven right now and house smells sooo good; perfect for a snowy day. I would give it 6 stars if I could and I have been eating/baking GF for over 20 years now. I find this recipe easy and adaptable. Here are my variations and what has worked for me:
    – Use 1/2 c. fine Almond meal plus 1 c. GF flour ( King Arthur Measure-for-Mearsure GF mix)- nice, moist texture
    – Add ~ 1/2 tsp lemon zest
    – Use Olive Oil – makes for lovely flavor and texture
    – In place of zucchini have used: grated pear, grated apple, grated carrot plus apple
    – Use Penzey’s “Pie Spice” for Pumpkin Pie Spice – I love this stuff, has some nice extras like anise and vanilla (penzeys.com)
    – Egg-free option (for my Vegan sweetie) using Bob’s Red Mill Egg Replacer – ok, but a bit texture gummy, as expected
    – as mentioned above, I usually make as a loaf. Today trying out a pretty loaf pan and may add a lemon glaze

    ★★★★★

    Reply
  51. Lana Harel

    July 11, 2021 at 3:57 pm

    My daughter and I have made these several times and are just about to do them again. We cut the sugar, as we do with every recipe, but otherwise follow as is. They are yummy and don’t last the day.

    ★★★★★

    Reply
    • Lana Harel

      July 11, 2021 at 3:59 pm

      Sorry – meant to say that we cut the sugar by half…

  52. Debi

    July 31, 2021 at 3:20 pm

    Loved this moist and delicious bread! 🌞 I omitted the spice and added the zest of one large lemon for a summertime treat. 🍋 I used President’s Choice gluten free flour. This will be a recipe that I’ll make again and again! Thank you!

    ★★★★★

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi! I'm Shannon. Newlywed, Serial Immigrant, Recipe Creator, Theater Enthusiast... Here you'll find my collection of Gluten Free Recipes, many of which are adaptable for many Special Diets including: Dairy Free, Egg Free, Vegan & more, using Whole Food Ingredients whenever possible.

Footer

Unable to communicate with Instagram.

About Shannon

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Newlywed, Serial Immigrant, Recipe Creator, Theatre Enthusiast... Most likely to be found in the Kitchen licking the beaters.

Let's Work Together →

Popular Recipes

Soft Gluten Free Sandwich Bread Recipe

716 Comments

The BEST All Purpose Gluten Free Flour Mix Recipe

442 Comments

Soft Gluten Free Vegan Bread Recipe

247 Comments

Privacy Policy
COPYRIGHT © 2019 · A LITTLE INSANITY