Zucchini Bread (Gluten-Free)

I was just going over my book from Culinary School. And this recipe is in it. With the exception of, 'gluten-free flour mix'. That is the only difference. I've yet to make anything from this book of mine that wasn't good. So this recipe has got to be AWESOME! I can't wait to try it.

The recipe does not mention the amount of the liquid from zucchini. I guess I was supposed to lightly squeeze out the liquid. I ended up baking extra time because of that, and the result was bit hard. But it was tasty. It is more like cake than bread.

Awesome!!!! This is the best.

Delicious but I found 75 minutes to be way too long. The edges were crispy when I checked on it at 60 minutes. I also did not use xanthan gum and it turned out a little crumbly, but not too terrible. It's so yummy!

This came out perfectly on the "Cake" setting of my bread machine. I did have to add the zucchini in with the flours though because the moisture was needed to make the bread mix correctly. It is delicious.

This was the most amazing gluten-free zucchini bread; indistinguishable from 'regular!' I used a glass loaf pan, and baked it the full time--it was perfect. I used Bob's Red Mill gluten-free flour mix, and did not use the xanthan gum. The texture was fine, with no significant crumbling.

Amazing! After reading the above comments on the time needed to bake I decided to bake the mix in a muffin pan and brief them for about 23 minutes. They came out fluffy, moist, and perfectly baked. Served them to a few friends who had no idea that they were gluten free and they loved them too! Will definitely reuse this recipe.

I tried to make this bread several times, and it is completely raw inside after I bake it. It looks well done on top and it's raw inside.