Gluten Free Zucchini Bread

Preheat oven to 325 degrees F (165 degrees C). Grease a large loaf pan.

Combine zucchini eggs oil and vanilla extract in a blender; pulse until mixture resembles a milkshake.

Whisk together white sugar white rice flour sweet rice flour cornstarch tapioca baking powder cinnamon baking soda xanthan gum and salt in a large bowl. Stir zucchini mixture into flour mixture until batter is well blended; pour into prepared loaf pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean about 1 hour. Cool in the pan for a few minutes before removing to cool completely on a wire rack.

Mix confectioners' sugar and lemon juice in a small bowl to form a thin glaze. Drizzle over top of loaf.