Zucchini Bread (Gluten and Dairy Free)

Ingredients

• 1 cup diced zucchini
• 2 eggs
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
• 1 cup sugar
• 1 cup white rice flour (or 1/2 cup white rice flour and 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
• 1 tablespoon confectioners' sugar
• 1 teaspoon lemon juice

Instructions

1. Preheat oven to 325 degrees. Grease a large loaf pan
2. Combine zucchini, eggs, oil, and vanilla in a blender. Pulse until mixture resembles a milkshake
3. Whisk together sugar, 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 for about an hour, until a toothpick inserted into the center comes out clean. 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.