Ingredients

• 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

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Instructions

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.