Gluten-free zucchini bread recipe

Ingredients

• 1 zucchini (about 8 ounces)
• ½ cup walnuts
• 1½ cups plus 1 tablespoon gluten-free flour, such as King Arthur Gluten-Free Flour
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly grated nutmeg
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon baking powder

• ½ cup powdered sugar
• 1 teaspoon lemon zest, plus more for garnish
• 1½ tablespoons fresh lemon juice

1. Spray a loaf pan with cooking spray. Using a food processor with a shredding blade, shred the zucchini and place 2 cups into a large bowl. Place the walnuts and 1 tablespoon of the gluten-free flour into the same processor bowl, and with the chopping blade pulse until the walnuts are coarsely chopped. Add the walnut mixture to the zucchini and set aside.
2. In the food processor using the chopping blade, combine the sugar, brown sugar, cinnamon, and nutmeg and pulse until well mixed. With the machine running, add the vegetable oil, eggs, and vanilla, pulsing briefly.
3. In a medium bowl, combine the remaining 1½ cups of gluten-free flour, the baking soda, and the baking powder and toss to mix. Add to the food processor. Pulse just until all the dry ingredients are incorporated. Spoon the batter into the bowl with the zucchini mixture and stir by hand until well combined.
4. Spoon the batter into the prepared loaf pan. Spray a piece of aluminum foil with cooking spray and position it, sprayed-side down, on top of the loaf pan. Tightly seal. Place the loaf pan in the slow cooker and carefully add water to a depth of 1 inch around the pan. Cover and cook on High for 4 hours.
5. Carefully remove the loaf pan and let cool on a wire rack for 10 minutes before removing from the pan.
For the Glaze
6. In a small bowl, stir together the powdered sugar, lemon zest, and lemon juice until well mixed and drizzle over the bread. Cut into slices, garnish with lemon zest, and serve.