For an extra layer of flavor, consider adding 1/2 cup of chopped walnuts or pecans to the batter. If you don't have sweet rice flour, you can substitute it with additional white rice flour. The texture may be slightly different, but the bread will still be delicious. Ensure all ingredients are at room temperature for best results. The lemon glaze can be adjusted to your preference by adding more or less lemon juice to achieve the desired consistency. Store the cooled bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Gluten-Free Zucchini Bread
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 20 mins
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SERVING10 People
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VIEWS144
Embrace the flavors of late summer with this exquisitely moist and tender gluten-free zucchini bread. Infused with warm cinnamon and a hint of vanilla, this loaf offers a comforting and delicious treat that everyone can enjoy, topped with a bright lemon glaze.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Cholesterol33 mg
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Fiber1 g
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Protein2 g
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Saturated Fat1 g
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Sodium280 mg
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Sugar21 g
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Fat12 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat the oven to 325 degrees F (165 degrees C). Grease and lightly flour a 9x5-inch loaf pan to prevent sticking. (5 minutes)
02 Step
Recipe View 3 mins In a blender, combine the diced zucchini, canola oil, eggs, and vanilla extract. Pulse until the mixture is smooth and resembles a milkshake. (3 minutes)
03 Step
Recipe View 5 mins In a large bowl, whisk together the sugar, white rice flour, sweet rice flour, cornstarch, tapioca starch, baking powder, cinnamon, baking soda, xanthan gum, and salt. (5 minutes)
04 Step
Recipe View 2 mins Pour the zucchini mixture into the dry ingredients and stir until just combined. Be careful not to overmix. Pour the batter into the prepared loaf pan. (2 minutes)
05 Step
Recipe View 1 hrs Bake in the preheated oven for approximately 1 hour, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent the loaf with foil during the last 15-20 minutes of baking. (60 minutes)
06 Step
Recipe View 10 mins Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)
07 Step
Recipe View 2 mins While the bread is cooling, prepare the lemon glaze: In a small bowl, whisk together the confectioners' sugar and lemon juice until smooth and drizzable. (2 minutes)
08 Step
Recipe View 1 mins Once the bread is completely cool, drizzle the lemon glaze evenly over the top. Slice and serve. (1 minute)
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RECIPE REVIEWS
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Please Rate
Abby Dach
May 13, 2025This is the best gluten-free zucchini bread I've ever made! It's so moist and flavorful.
Edd Wisoky
Dec 15, 2024Easy to follow instructions and a delicious outcome. Will definitely make again!
Sid Torpwillms
Sep 2, 2024I added some chocolate chips to the batter, and it was a huge hit! Thanks for the great recipe.
Lavinia Cronin
Jul 12, 2024The lemon glaze is the perfect finishing touch. My family loved it!
Derick Auer
Mar 14, 2024I appreciate the tip about tenting with foil. My bread came out perfectly browned.