This glutenfree zucchini bread made with a mix of glutenfree flour oil chopped summer zucchini and cinnamon is a moist delicious dairyfree treat everyone can enjoy I like to top it with a simple lemon glaze
Prep Time
5 mins
Dificult
Medium
Servings
1 hr 20 mins
Ingredients
Instructions
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
Combine zucchini
oil
eggs
and vanilla in a blender; pulse until mixture resembles a milkshake.
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.
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.
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.