Gluten Free Zucchini Bread

INGREDIENTS:

  • 1 cup diced zucchini
  • 2 eggs
  • 1/2 cup canola oil
  • 1 teaspoon gluten-free vanilla extract
  • 1 cup white sugar
  • 1/2 cup white rice flour
  • 1/2 cup sweet rice flour
  • 1/2 cup cornstarch
  • 2 tablespoons tapioca starch
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt Glaze
  • 1 tablespoon confectioners’ sugar
  • 1 teaspoon lemon juice

INSTRUCTIONS: 

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a large loaf pan.
  2. Combine zucchini, eggs, oil, and vanilla extract in a blender; pulse until mixture resembles a milkshake.
  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.
  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. Mix confectioners’ sugar and lemon juice in a small bowl to form a thin glaze. Drizzle over top of loaf.

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