This gluten-free zucchini bread made with gluten-free flour is moist and delicious.
Ingredients
Glaze
- 1 tablespoon confectioners' sugar
- 1 teaspoon lemon juice
Bread
- 1 cup diced zucchini
- ½ cup canola oil
- 2 eggs
- 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
Directions
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 284 | |
% Daily Value * | |
Total Fat12g | 16% |
Saturated Fat1g | 6% |
Cholesterol33mg | 11% |
Sodium280mg | 12% |
Total Carbohydrate42g | 15% |
Dietary Fiber1g | 3% |
Total Sugars21g | |
Protein2g | |
Vitamin C2mg | 12% |
Calcium47mg | 4% |
Iron0mg | 2% |
Potassium56mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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