Soft is very short, so you can just

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.

We Will Write a Custom Essay Specifically
For You For Only $13.90/page!

order now

  1 hr 15 mins




·      1 cup diced zucchini

·      2 eggs

·      1/2 
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!


I'm Barry!

Would you like to get a custom essay? How about receiving a customized one?

Check it out