Gluten-Free Zucchini Bread

Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.

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

Whisk sugar, rice flours, cornstarch, tapioca starch, baking powder, cinnamon, baking soda, xanthan gum, and salt together in a large bowl. Stir in zucchini mixture until batter is well blended; pour into the 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.

While the bread is cooling, make the glaze: Mix confectioners' sugar and lemon juice together in a small bowl to form a thin glaze. Drizzle over the cooled loaf.