Gluten-Free Zucchini Bread

This gluten-free zucchini bread made a gluten-free flour mix is topped with a simple lemon glaze for a delicious treat everyone can enjoy!

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 284 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

Combine zucchini, oil, eggs, and vanilla in a blender; pulse until mixture resembles a milkshake.

Step 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.

Step 4

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.

Step 5

Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.