Description
Moist and delicious bread made with gluten-free flour.
Ingredients
- 1 cup diced zucchini
- 2 eggs
- 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
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease a large loaf pan.
- Combine zucchini
- eggs
- oil
- and vanilla extract in a blender; pulse until mixture resembles a milkshake.
- 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.
- 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.
- Mix confectioners’ sugar and lemon juice in a small bowl to form a thin glaze. Drizzle over top of loaf.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 10