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Gluten-Free Zucchini Bread
Gluten-Free Zucchini Bread
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Irresistibly moist and flavorful gluten-free zucchini bread is a crowd-pleaser for all, gluten-free or not.
Ingredients:
  • 1 cup diced zucchini
  • 0.5 cup canola oil
  • 2 eggs
  • 1 teaspoon gluten-free vanilla extract
  • 1 cup white sugar
  • 0.5 cup white rice flour
  • 0.5 cup sweet rice flour
  • 0.5 cup cornstarch
  • 2 tablespoons tapioca starch
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 0.75 teaspoon baking soda
  • 0.5 teaspoon xanthan gum
  • 0.5 teaspoon salt
  • 1 tablespoon confectioners' sugar
  • 1 teaspoon lemon juice
Instructions:
  • Preheat the oven to a cozy 325 degrees F (165 degrees C) and generously grease a 9x5-inch loaf pan.
  • In a blender, blend zucchini, oil, eggs, and vanilla until smooth like a milkshake.
  • Combine the sugar, rice flours, cornstarch, tapioca starch, baking powder, cinnamon, baking soda, xanthan gum, and salt in a large bowl. Mix in the zucchini mixture until the batter is fully blended, then pour into the loaf pan.
  • Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for a few minutes before transferring to a wire rack to cool completely.
  • Once the bread has cooled, prepare the glaze by combining confectioners' sugar and lemon juice in a small bowl until it forms a thin glaze. Drizzle the glaze over the cooled loaf.

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