Gluten Free Zucchini Bread

Ingredients

  • 1 cup diced zucchini
  • 2eggs
  • ½ cup canola oil
  • 1 teaspoon gluten-free vanilla extract
  • 1 cup white sugar
  • ½ cup white rice flour
  • ½ cup sweet rice flour
  • ½ cup cornstarch
  • 2 tablespoons tapioca starch
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon baking soda
  • ½ teaspoon xanthan gum
  • ½ teaspoon salt
  • 1 tablespoon confectioners’ sugar
  • 1 teaspoon lemon juice
  • Directions

  • Step 1

    Preheat oven to 325 degrees F (165 degrees C). Grease a large loaf pan.

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  • Step 2

    Combine zucchini, eggs, oil, and vanilla extract in a blender; pulse until mixture resembles a milkshake.

  • Step 3

    Whisk together white sugar, white rice flour, sweet rice flour, cornstarch, tapioca, baking powder, cinnamon, baking soda, xanthan gum, and salt in a large bowl. Stir zucchini mixture into flour mixture until batter is well blended; pour into prepared loaf pan.

  • Step 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.

  • Step 5

    Mix confectioners’ sugar and lemon juice in a small bowl to form a thin glaze. Drizzle over top of loaf.

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