Wet Ingredients:

• 1 cup zucchini, finely chopped (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
• 1/3 cup chopped walnuts
• Zest from one small lemon
• Glaze:
• 1 Tablespoon powdered sugar
• 1⁄2 teaspoon lemon juice
• Instructions

Directions:
Combine wet ingredients and mix well. Set aside.
In a large bowl, combine dry ingredients and mix well.
Add wet ingredient mix to dry ingredient mix. Stir until blended well. Grease a loaf pan and put mixture in pan. Bake at 325 ° for 1 hour or until toothpick comes out clean. Remove from oven and let cool for a few minutes. Prepare glaze. Remove bread from pan and drizzle with glaze. Let cool.