Gluten Free Zucchini Bread recipe
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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
Nutrition Info
- 284.2 caloriescarbohydrate: 41.8 gcholesterol: 32.7 mgfat: 12.3 gfiber: 0.8 gprotein: 2.3 gsaturatedFat: 1.1 gservingSize: -sodium: 279.5 mgsugar: 21.2 gtransFat: : -unsaturatedFat: : -
Directions Gluten Free Zucchini Bread
Directions
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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.