Iced Gluten Free Lemon Zucchini Bread

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

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