CookGo
recipe image

Gluten-Free Zucchini Bread

Cost $6.5, save $3.5

Source: Recommended by CookGo

  • 60 Min
  • 10 Servings
  • $6.5

INGREDIENTS

  • Main Ingredients

    • 🥒 1 cup diced zucchini
    • ½ cup canola oil
    • 🥚 2 large eggs
    • 1 teaspoon gluten-free vanilla extract
    • 🧂 1 cup white sugar
    • ½ cup white rice flour
    • ½ cup sweet rice flour
    • ½ cup cornstarch
    • 2 tablespoons tapioca starch
    • 🧂 1 teaspoon baking powder
    • 🌰 1 teaspoon ground cinnamon
    • 🧂 ¾ teaspoon baking soda
    • ½ teaspoon xanthan gum
    • 🧂 ½ teaspoon salt

  • Glaze

    • 🧂 1 tablespoon confectioners' sugar
    • 🍋 1 teaspoon lemon juice

STEPS

1

Preheat the oven to 325°F (165°C). Grease a 9x5-inch loaf pan.

2

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

3

Whisk sugar, rice flours, cornstarch, tapioca starch, baking powder, cinnamon, baking soda, xanthan gum, and salt together in a large bowl. Stir in zucchini mixture until batter is well blended; pour into the prepared loaf pan.

4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool the bread in the pan for a few minutes before removing to cool completely on a wire rack.

5

While the bread is cooling, mix confectioners' sugar and lemon juice together in a small bowl to form a thin glaze. Drizzle over the cooled loaf.

NUTRIENTS

Per 1 serving

🔥

284

Calories

  • 2g
    Protein
  • 42g
    Carbs
  • 12g
    Fats

💡 Tips

Use freshly grated zucchini for extra moisture in the bread.Ensure all ingredients are labeled gluten-free if you're cooking for someone with Celiac disease.Store leftover bread in an airtight container to maintain its freshness.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.