Gluten-Free Zucchini Bread
Description
This gluten-free zucchini bread is moist, tender, and a delicious way to use fresh zucchini. Drizzle a simple lemon glaze on top for a sweet treat.
Ingredients
•
1 cup diced zucchini
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1/2 cup canola oil
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2 eggs
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1 teaspoon gluten-free vanilla extract
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1 cup white sugar
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1/2 cup white rice flour
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1/2 cup sweet rice flour
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1/2 cup cornstarch
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2 tablespoons tapioca starch
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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3/4 teaspoon baking soda
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1/2 teaspoon xanthan gum
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1/2 teaspoon salt
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1 tablespoon confectioners' sugar
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1 teaspoon lemon juice
Directions
1
Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
2
Combine zucchini, oil, eggs, and vanilla in a blender; pulse until mixture resembles a milkshake.
3
Whisk sugar, rice flours, cornstarch, tapioca starch, baking powder, cinnamon, baking soda, xanthan gum, and salt together in a large bowl. Stir in zucchini mixture until batter is well blended; pour into the prepared loaf pan.
4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for a few minutes before removing to cool completely on a wire rack.
5
While the bread is cooling, make the glaze: Mix confectioners' sugar and lemon juice together in a small bowl to form a thin glaze. Drizzle over the cooled loaf.