Soft Zucchini Bread
This bread goes wonderfully well
with soups and meats. The hands-on time is very short, so you can just leave it
to bake as you prepare the rest of your meal.
1 hr 15 mins
· 1 cup diced zucchini
· 2 eggs
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
· 1 tablespoon confectioner’s sugar
· 1 teaspoon lemon juice
oven to 325 °degrees
F. Grease a large loaf pan.
the zucchini, eggs, oil,, and
vanilla extract in a blender; pulse until the mixture looks like a milkshake.
prepare the flour, whisk together the white sugar, white rice flour, sweet rice
flour, cornstarch, tapioca, baking powder, cinnamon, baking soda, xanthan gum,
and salt in a large bowl (or just used your previously created Flour Formula).
the zucchini mixture into the flour mixture until the batter is well blended;
pour the mixture into the prepared loaf pan.
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.
the confectioner’s’ sugar and
lemon juice in a small bowl to form a thin glaze. Drizzle over the top of loaf.
Skip the glaze if you want a more
versatile and skinnier bread!