Gluten Free Zucchini Bread
Gluten Free Zucchini Bread is a gluten free, dairy free, and vegetarian recipe with 8 servings. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 3g of protein, 15g of fat, and a total of 356 calories. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. Head to the store and pick up cornstarch, salt, sugar, and a few other things to make it today. It works well as a morn meal.
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.