Soft is very short, so you can just

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.

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 Tip:Skip the glaze if you want a moreversatile and skinnier bread!


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