Moist and delicious bread made with gluten-free flour.
Preheat oven to 325 degrees F (165 degrees C). Grease a large loaf pan.
Combine zucchini, eggs, oil, and vanilla extract in a blender; pulse until mixture resembles a milkshake.
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.
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.
Mix confectioners' sugar and lemon juice in a small bowl to form a thin glaze. Drizzle over top of loaf.
Per Serving: 284 calories; protein 2.3g; carbohydrates 41.8g; fat 12.3g; cholesterol 32.7mg; sodium 279.5mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as white bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.