Zucchini Bread with Walnuts | BeyondCeliac.org
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Zucchini Bread with Walnuts

From Jenny Manseau, of Creatively Cooking Gluten-Free

Wet Ingredients:

Gluten-Free Zucchini Bread with Walnuts

  • 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

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.


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