Gluten Free Zucchini Bread Recipe

Name: Gluten Free Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; Glaze:; 1 tablespoon confectioners' sugar; 1 teaspoon lemon juice

Servings: persons

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
Glaze:
1 tablespoon confectioners' sugar
1 teaspoon lemon juice

1
Preheat oven to 325 degrees F (165 degrees C). Grease a large loaf pan.
2
Combine zucchini, eggs, oil, and vanilla extract in a blender; pulse until mixture resembles a milkshake.
3
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.
4
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.
5
Mix confectioners' sugar and lemon juice in a small bowl to form a thin glaze. Drizzle over top of loaf.

733

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup diced zucchini, 2 eggs, 1/2 cup canola oil, 1 teaspoon gluten-free vanilla extract, and more.

Yes, Gluten Free Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten Free Zucchini Bread

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