GLUTEN-FREE LEMON ZUCCHINI BREAD

Gluten-Free Lemon Zucchini Bread image

Zucchini and lemon together make a delicious bread for tea time, breakfast or a snack!

Provided by Betty Crocker Kitchens

Time 3h45m

Yield 12

Number Of Ingredients 13

Ingredients

1 cup granulated sugar
2 eggs
1/2 cup vegetable oil
1 teaspoon gluten-free vanilla
1 1/2 cups Betty Crocker™ Gluten Free all-purpose rice flour blend
1 teaspoon gluten-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups shredded zucchini
2 tablespoons finely shredded lemon peel
2 tablespoons fresh lemon juice
1/2 cup powdered sugar
2 to 3 teaspoons fresh lemon juice

Steps:

Heat oven to 350°F. Lightly grease bottom only of 9x5-inch loaf pan, or spray with cooking spray.
In large bowl, beat granulated sugar and eggs with electric mixer on medium speed until well blended. Add oil and vanilla; beat until smooth.
In medium bowl, mix flour blend, baking powder, baking soda and salt. Gradually beat into egg mixture on low speed until blended. Stir in zucchini, lemon peel and 2 tablespoons lemon juice. Pour batter into pan.
Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to cooling rack; cool completely, about 2 hours.
In small bowl, mix powdered sugar and enough lemon juice to make glaze of drizzling consistency. Spread over bread, letting some drizzle down sides. Store covered in refrigerator.

Nutrition Facts : Calories 240, Carbohydrate 35 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 270 mg, Sugar 22 g, TransFat 0 g