Prep Time::15 mins
Cook Time:: 1 hr
Additional Time::5 mins
Total Time:: 1 hr 20 mins
Servings::10
Yield::1 (9×5-inch) loaf
Ingredients
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Bread:
1 cup diced zucchini
½ cup canola oil
2 large eggs
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
Glaze:
1 tablespoon confectioners' sugar
1 teaspoon lemon juice
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9×5-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.