Gluten Free Zucchini Bread

This gluten-free zucchini bread, made with rice flour, is a moist, tasty treat for the whole family.

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

Ingredients

• 2 eggs
• ½ teaspoon salt
• 1 cup white sugar
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¾ teaspoon baking soda
• ½ cup cornstarch
• 1 teaspoon lemon juice
• 1 tablespoon confectioners' sugar
• ½ cup white rice flour
• 1 teaspoon gluten-free vanilla extract
• 1 cup diced zucchini
• ½ cup canola oil
• ½ cup sweet rice flour
• ½ teaspoon xanthan gum
• 2 tablespoons tapioca starch

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Grease a large loaf pan.

Step 2

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

Step 3

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.

Step 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.

Step 5

Mix confectioners' sugar and lemon juice in a small bowl to form a thin glaze. Drizzle over top of loaf.