Gluten Free Zucchini Bread The Best Recipes

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Gluten Free Zucchini Bread

"Moist and delicious bread made with gluten-free flour."

Ingredients :

• 1 cup diced zucchini
• 2 eggs
• 1/2 cup canola oil
• 1 teaspoon gluten-free vanilla extract
• 1 cup white sugar
• 1/2 cup white rice flour
• 1/2 cup sweet rice flour
• 1/2 cup cornstarch
• 2 tablespoons tapioca starch
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• Glaze:
• 1 tablespoon confectioners' sugar
• 1 teaspoon lemon juice

Instructions :

Prep : 15M	Cook : 10M	Ready in : 1H15M

• 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.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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