Soft Zucchini BreadThis bread goes wonderfully wellwith soups and meats. The hands-on time is very short, so you can just leave itto bake as you prepare the rest of your meal. 1 hr 15 mins 10 SERVINGS Ingredients:· 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 Instructions:Preheatoven to 325 °degreesF. Grease a large loaf pan.Combinethe zucchini, eggs, oil,, andvanilla extract in a blender; pulse until the mixture looks like a milkshake.Toprepare the flour, whisk together the white sugar, white rice flour, sweet riceflour, cornstarch, tapioca, baking powder, cinnamon, baking soda, xanthan gum,and salt in a large bowl (or just used your previously created Flour Formula).
Stirthe zucchini mixture into the flour mixture until the batter is well blended;pour the mixture into the prepared loaf pan.Bakein the preheated oven until a toothpick inserted into the center comes outclean, about 1 hour. Cool in the pan for a few minutes before removing to coolcompletely on a wire rack.Mixthe confectioner’s’ sugar andlemon juice in a small bowl to form a thin glaze. Drizzle over the top of loaf.
Tip:Skip the glaze if you want a moreversatile and skinnier bread!