Gluten Free Zucchini Bread recipe

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Ingredients

1 cup diced zucchini
2 eggs
½ cup canola oil
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
1 tablespoon confectioners' sugar
1 teaspoon lemon juice

Nutrition Info

284.2 calories
carbohydrate: 41.8 g
cholesterol: 32.7 mg
fat: 12.3 g
fiber: 0.8 g
protein: 2.3 g
saturatedFat: 1.1 g
servingSize: -
sodium: 279.5 mg
sugar: 21.2 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  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.

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

Recipe Yield

1 loaf

Recipe Note

Moist and delicious bread made with gluten-free flour.

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