Gluten-Free Zucchini Loaf

Follow our step-by-step guide on how to make Gluten-Free Zucchini Loaf.

1. Step 1

   Begin by preheating your oven to a cozy 325°F (165°C) and generously grease a 9x5-inch loaf pan to ensure your bread releases effortlessly.

2. Step 2

   In a blender, combine diced zucchini, canola oil, eggs, and a splash of vanilla extract, blending until the mixture is smooth and creamy, reminiscent of a delightful milkshake.

3. Step 3

   In a spacious mixing bowl, whisk together white sugar, white rice flour, sweet rice flour, cornstarch, tapioca starch, baking powder, ground cinnamon, baking soda, xanthan gum, and a pinch of salt, creating a harmonious blend of dry ingredients.

4. Step 4

   Gently pour the velvety zucchini mixture into the bowl of dry ingredients, stirring until the batter is perfectly combined and ready to shine.

5. Step 5

   Transfer this luscious batter into your prepared loaf pan, smoothing the top for an even bake.

6. Step 6

   Slide the pan into the preheated oven and let it work its magic for about an hour, or until a toothpick inserted into the center emerges clean, signaling that your bread is ready.

7. Step 7

   Once baked, allow the loaf to cool in the pan for a few minutes before carefully moving it to a wire rack to cool completely.

8. Step 8

   While the bread cools, whip up a simple glaze by mixing confectioners' sugar with fresh lemon juice in a small bowl until smooth and glossy.

9. Step 9

   Finally, drizzle this zesty glaze over your cooled loaf, adding a delightful finishing touch that elevates your creation.

10. Step 10

    Enjoy the sweet aroma and the joy of sharing this delicious zucchini bread with loved ones.