Gluten-Free Zucchini Bread with Lime Glaze

🧂 Ingredients

• 200 grams granulated sugar
• 200 grams light brown sugar
• 150 grams avocado oil

  (or other neutral flavored oil)
• 3 large eggs, room temperature
• 2 teaspoons vanilla
• 448 grams shredded zucchini (1 pound)
• Zest of half a lime

  (optional)
• 420 grams 1:1 gluten-free flour blend
• ½ teaspoon salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon cardamom
• ½ cup chopped walnuts or pecans

  (optional)
• 260 grams confectioners' sugar
• 2 tablespoon lime juice
• 2 tablespoon water
• Zest of half a lime

Instructions

• 1 Preheat oven to 350 degrees.
• 2 Grease two 8x4-inch loaf pans (or 1 pan plus 12 muffins).
• 3 In a large bowl, beat sugar, oil, eggs and vanilla until well blended. Add the
  zucchini and zest (if using).
• 4 In another bowl, whisk flour, salt, baking soda, baking powder, cinnamon, and
  cardamom.
• 5 Gradually add the dry mixture into the wet mixture, stirring just until
  combined. Stir the nuts, if using.
• 6 Set the batter aside to rest for 30 minutes.
• 7 Transfer to prepared pans. Bake 55-65 minutes or until a toothpick inserted in
  center comes out clean. Muffins will take around 25 minutes.
• 8 Cool 10 minutes before removing from pans to wire racks to cool.
• 9 If you are using glaze, pour it over when the loaves have cooled down a bit but
  are still slightly warm.

Nutrition Info