This gluten-free zucchini bread made with a mix of gluten-free flour, oil, chopped summer zucchini, and cinnamon is a moist, delicious, dairy-free treat everyone can enjoy! I like to top it with a simple lemon glaze.

Direction

1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
2. Combine zucchini, oil, eggs, and vanilla in a blender; pulse until mixture resembles a milkshake.
3. Whisk sugar, rice flours, cornstarch, tapioca starch, baking powder, cinnamon, baking soda, xanthan gum, and salt together in a large bowl. Stir in zucchini mixture until batter is well blended; pour into the 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. While the bread is cooling, make the glaze: Mix confectioners' sugar and lemon juice together in a small bowl to form a thin glaze. Drizzle over the cooled loaf.