This gluten-free zucchini bread made with gluten-free flour is moist and delicious.
Ingredients
- zucchini: 1 cup (diced)
- canola oil: 0.5 cup
- eggs: 2 piece
- gluten-free vanilla extract: 1 tsp
- white sugar: 1 cup
- white rice flour: 0.5 cup
- sweet rice flour: 0.5 cup
- cornstarch: 0.5 cup
- tapioca starch: 2 Tbsp
- baking powder: 1 tsp
- ground cinnamon: 1 tsp
- baking soda: 0.75 tsp
- xanthan gum: 0.5 tsp
- salt: 0.5 tsp
- confectioners' sugar: 1 Tbsp
- lemon juice: 1 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
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Combine zucchini, oil, eggs, and vanilla in a blender; pulse until mixture resembles a milkshake.
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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.
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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.
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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.
