Gluten Free Lemon Zucchini Bread

A "lemon zucchini bread" recipe has been circulating on Pinterest. For Rachel I decided to attempt a gluten-free option. It turned out really well. Everyone at the table asked for seconds, which equals success for me!

1 c. oat flour 1/2 c. tapioca starch 1/2 c. sweet rice flour (or, 2 cups of your choice gluten free flour) 1/2 t. salt 2 t. baking powder 1 t. baking soda 1 t. xanthan gum 2/3 c. sugar Mix dry ingredients. Add: 3 eggs 1/2 c. oil 1/2 c. buttermilk 2 T. lemon juice Fold in gently: 1-1/2 c. grated zucchini Bake in a greased large loaf pan at 350 degrees for 45 minutes. Test with a toothpick and watch closely at the end of baking. Allow to cool for 10 mintues then turn out onto a wire rack to cool further. Slice and drizzle with lemon glaze. Glaze: 1 c. powdered sugar 1 t. lemon juice water - to desired consistency