Iced Gluten Free Lemon Zucchini Bread recipes

Ingredients

• 1 5/8 cup (228 g) all purpose gluten free flour (I used Better Batter)
• 3/4 teaspoon xanthan gum (omit if your blend already contains it)
• 6 tablespoons (54 g) cornstarch (or try potato starch or arrowroot)
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup (200 g) granulated sugar
• Zest of 1 large lemon
• 2 cups (200 g) grated zucchini
• 2 eggs (100 g, weighed out of shell) at room temperature, beaten
• 5 tablespoons (70 g) neutral oil (like vegetable, canola or peanut oil)
• 3 tablespoons freshly squeezed lemon juice (from 1 large lemon)
• 1 1/2 cups (173 g) confectioners’ sugar
• 1 1/2 tablespoons freshly squeezed lemon juice, plus more by the 1/4 teaspoonful if necessary

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