Ingredients

• 1 cup diced zucchini
• 0.5 cups canola oil
• 2 large eggs
• 1 teaspoon gluten-free vanilla extract
• 1 cup white sugar
• 0.5 cups white rice flour
• 0.5 cups sweet rice flour
• 0.5 cups cornstarch
• 2 tablespoons tapioca starch
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 0.75 teaspoons baking soda
• 0.5 teaspoons xanthan gum
• 0.5 teaspoons salt

Instructions

1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Combine zucchini, oil, eggs, and vanilla in a blender; pulse until mixture resembles a milkshake.
3. 3 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.
4. 4 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.
5. 5 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.

Nutrition per serving