Ingredients
10
10 servings
- •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 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
- Combine zucchini, oil, eggs, and vanilla in a blender; pulse until mixture resembles a milkshake.
- 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.
- 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.
- 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.
Nutritional Facts
Per 10 servings
- Calories: 284
- Carbohydrate: 42g
- Fat: 12g
- Fiber: 1g
- Protein: 2g
- Sugar: 21g
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