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