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Zucchini Bread

Ingredients:

Moist Ingredients:
1 cup diced zucchini (washed but not peeled)
2 egg
1/2 cup canola oil
1 teaspoon gluten-free vanilla
Dry Ingredients:
1/2 cup white rice flour
1/2 cup sweet rice flour
1/4 cup corn starch
2 Tablespoons tapioca starch
1/2 teaspoon xanthan gum
1 cup sugar
3/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
Glaze Ingredients:
1 Tablespoon powdered sugar
1/2 teaspoon lemon juice


Preparation:

Combine moist ingredients in a blender and mix until it resembles a milkshake. Set aside.

Combine the dry ingredients by mixing together well in a large bowl.

Add moist ingredient mix to dry ingredient mix. Stir until blended well. Grease a loaf pan and put mixture in pan. Bake 1 hour at 325 . Check center for doneness with a toothpick. Remove from oven and let cool for a few minutes. Prepare glaze, which should be runny. Remove bread from pan and drizzle with glaze. Let cool.













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