Recipe Details
Ingredients
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1cupdiced zucchini
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½cupcanola oil
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2eggs
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1teaspoongluten-free vanilla extract
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1cupwhite sugar
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½cupwhite rice flour
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½cupsweet rice flour
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½cupcornstarch
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2tablespoonstapioca starch
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1teaspoonbaking powder
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1teaspoonground cinnamon
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¾teaspoonbaking soda
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½teaspoonxanthan gum
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½teaspoonsalt
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1tablespoonconfectioners’ sugar
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1teaspoonlemon juice
Cooking Directions
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Preheat the oven to 325 degrees F (165 degrees C). Grease a 9×5-inch loaf pan.
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Combine zucchini, oil, eggs, and vanilla in a blender; pulse until mixture resembles a milkshake.
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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.
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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.
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While the bread is cooling, make the glaze: Mix confectioners’ sugar and lemon juice together in a small bowl to form a thin glaze. Drizzle over the cooled loaf.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe10 | |
Calories284 | |
% Daily Value * | |
Total Fat 12g |
16% |
Saturated Fat 1g |
6% |
Cholesterol 33mg |
11% |
Sodium 280mg |
12% |
Total Carbohydrate 42g |
15% |
Dietary Fiber 1g |
3% |
Total Sugars 21g |
|
Protein 2g |
5% |
Vitamin C 2mg |
3% |
Calcium 47mg |
4% |
Iron 0mg |
2% |
Potassium 56mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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