Glazed Lemon Zucchini Bread

Ingredients

• 1 cup granulated sugar
• 2 eggs
• ½ cup vegetable oil
• 1 teaspoon gluten-free vanilla
• 1½ cups Betty Crocker Gluten Free all-purpose rice flour blend
• 1 teaspoon gluten-free baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1¾ cups shredded zucchini
• 2 tablespoons finely shredded lemon peel
• 2 tablespoons fresh lemon juice
• ½ cup powdered sugar
• 2 to 3 teaspoons fresh lemon juice

Instructions

1. 1Preheat the oven to 350°F. Coat only the bottom of a 9x5-inch loaf pan with cooking spray or a light layer of grease.
2. 2Combine the granulated sugar and eggs in a large bowl, beating with an electric mixer on medium speed until fully incorporated. Pour in the vegetable oil and vanilla, then beat until the mixture is smooth.
3. 3Whisk the gluten-free flour blend, baking powder, baking soda, and salt together in a separate medium bowl. Slowly add these dry ingredients to the egg mixture while beating on low speed. Fold in the shredded zucchini, lemon peel, and two tablespoons of fresh lemon juice, then transfer the batter to the prepared pan.
4. 4Bake for 55 to 60 minutes, checking that a toothpick inserted into the center comes out clean. Let the bread rest in the pan for 15 minutes before turning it out onto a wire rack to cool completely for about two hours.
5. 5Whisk the powdered sugar with two to three teaspoons of fresh lemon juice in a small bowl until it reaches a pourable consistency. Drizzle the glaze over the top of the cooled loaf, allowing it to run down the sides.
6. 6Wait until the loaf is entirely cool before slicing it with a sharp knife to ensure clean cuts. Store any leftover glazed bread covered in the refrigerator.

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