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  1. bugsynana 14. Sep, 2013 at 9:15 pm #

    Just made this bread this afternoon and it is really wonderful. I did make a couple of small changes to suit our own preferences. We prefer a spice zucchini bread so I added 1 tsp of Nutmeg and about 1 1/2 or so of cinnamon. We also like a bit more in the “add in” department so I added walnuts AND an equal amount of raisins. My husband, who does not have to be gluten free but is for me, LOVED this bread because he said it reminded him of all the past “wheat based” zucchini breads I had made over the years. It’s a keeper for sure along with my personal conversion of the Penzey’s Spice Company chocolate zucchini bread that is also fantastic. BTW: I used an 8×4″ loaf pan and got a beautifully tall loaf after 70 minutes in the oven

    • Naomi 16. Sep, 2013 at 12:55 pm #

      YAY!! So glad to hear! That is wonderful news – thanks for the suggestions. Will definitely take them!

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