Soft is very short, so you can just

Soft Zucchini Bread

This bread goes wonderfully well
with soups and meats. The hands-on time is very short, so you can just leave it
to bake as you prepare the rest of your meal.

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  1 hr 15 mins

  10 SERVINGS

 

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

·      1 tablespoon confectioner’s sugar

·      1 teaspoon lemon juice

 

Instructions:

Preheat
oven to 325 °degrees
F. Grease a large loaf pan.

Combine
the zucchini, eggs, oil,, and
vanilla extract in a blender; pulse until the mixture looks like a milkshake.

To
prepare the flour, whisk together the white sugar, white rice flour, sweet rice
flour, cornstarch, tapioca, baking powder, cinnamon, baking soda, xanthan gum,
and salt in a large bowl (or just used your previously created Flour Formula).

Stir
the zucchini mixture into the flour mixture until the batter is well blended;
pour the mixture into the 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
the confectioner’s’ sugar and
lemon juice in a small bowl to form a thin glaze. Drizzle over the top of loaf.

 

Tip:

Skip the glaze if you want a more
versatile and skinnier bread!

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