Gluten-Free Zucchini Bread

Step 1
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9×5-inch loaf pan.

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
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
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.