Gluten Free Zucchini Bread

• 1 cup diced zucchini
• 2 eggs
• 1/2 cup canola oil
• 1 teaspoon gluten-free vanilla extract
• 1 cup white sugar
• 1/2 cup white rice flour
• 1/2 cup sweet rice flour
• 1/2 cup cornstarch
• 2 tablespoons tapioca starch
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• Glaze:
• 1 tablespoon confectioners' sugar
• 1 teaspoon lemon juice

1. Preheat oven to 325 degrees F (165 degrees C). Grease a large loaf pan.
2. Combine zucchini, eggs, oil, and vanilla extract in a blender; pulse until mixture resembles a milkshake.
3. 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.
4. 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.
5. Mix confectioners' sugar and lemon juice in a small bowl to form a thin glaze. Drizzle over top of loaf.

zucchini, eggs, canola oil, vanilla, white sugar, white rice flour, sweet rice flour, cornstarch, tapioca starch, baking powder, ground cinnamon, baking soda, xanthan gum, salt, sugar, lemon juice

Taken from www.allrecipes.com/recipe/233522/gluten-free-zucchini-bread/ (may not work)