Gluten free zucchini bread (FODMAP friendly) - George Eats

Ingredients

• 200 g (1 1/4 cups) white rice flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 100-110 g white sugar (depending on your preference for sweetness)
• 50 g light brown sugar
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon psyllium husk ((optional, for added binding))
• pinch of fine salt
• 250 g zucchini (grated (I leave the skin on, no point wasting it))
• 2 extra large eggs
• 1/3 cup (80ml) vegetable oil
• 1/3 cup (80ml) plant based milk of choice ((regular milk is fine too))
• 2 teaspoons acid of choice ((apple cider, white or lemon juice all work))
• 1 teaspoon vanilla bean paste (optional )
• Granulating or finishing sugar (optional but very delicious, for a crunchy top)
• 155 g (1 cup) icing sugar
• Lemon juice, to form a smooth icing ((about 1/2 a lemon))