How to Make Gluten Free Egg Free Bread

Gluten Free Zucchini Bread

You can also substitute soy, rice or nut milks for the cow's milk in the recipe.

Recipe Summary Gluten Free Zucchini Bread

Moist and delicious bread made with gluten-free flour.

Ingredients | Gluten Free Egg Free Bread

1 cup diced zucchini

2 eggs

½ cup canola oil

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

1 tablespoon confectioners' sugar

1 teaspoon lemon juice

Directions

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.

Info | Gluten Free Egg Free Bread

prep: 15 mins cook: 1 hr total: 1 hr 15 mins Servings: 10 Yield: 1 loaf

TAG : Gluten Free Zucchini Bread

Bread, Quick Bread Recipes, Zucchini Bread Recipes,