Rating: 5 stars
49 Ratings
  • 5 star values: 44
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Moist and delicious bread made with gluten-free flour.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Glaze:

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease a large loaf pan.

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  • Combine zucchini, eggs, oil, and vanilla extract in a blender; pulse until mixture resembles a milkshake.

  • Whisk together white sugar, white rice flour, sweet 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.

  • 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.

  • Mix confectioners' sugar and lemon juice in a small bowl to form a thin glaze. Drizzle over top of loaf.

Nutrition Facts

284 calories; protein 2.3g; carbohydrates 41.8g; fat 12.3g; cholesterol 32.7mg; sodium 279.5mg. Full Nutrition
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