Gluten-Free Lemon Zucchini Bread

Why You’ll Love This Recipe

I love this recipe because it’s a fun spin on classic zucchini bread. The lemon zest and juice bring a tangy brightness that balances the natural sweetness of the loaf. The zucchini melts into the batter, so I get a moist texture without it feeling heavy. Plus, since it’s gluten-free, I can serve it to anyone, and no one ever notices the difference.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• gluten-free 1:1 baking flour (with xanthan gum)

• baking powder

• baking soda

• salt

• zucchini (grated and lightly squeezed)

• eggs

• granulated sugar (or coconut sugar for a less refined option)

• vegetable oil or melted coconut oil

• lemon zest

• fresh lemon juice

• vanilla extract

• optional: poppy seeds for a lemon-poppyseed twist

For the glaze (optional):

• powdered sugar

• lemon juice

Directions

1. I preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.

2. In a medium bowl, I whisk together the gluten-free flour, baking powder, baking soda, and salt.

3. In a large bowl, I beat the eggs with the sugar, oil, lemon zest, lemon juice, and vanilla extract until smooth.

4. I fold in the grated zucchini.

5. I gently stir the dry ingredients into the wet mixture until just combined.

6. I pour the batter into the prepared loaf pan and smooth the top.

7. I bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

8. I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

9. For the glaze, I whisk powdered sugar with lemon juice until smooth, then drizzle it over the cooled bread.

Servings and timing

This recipe makes 1 loaf, about 10–12 slices. It takes 15 minutes to prep and 50–60 minutes to bake, so the total time is around 1 hour and 15 minutes.

Variations

Sometimes I add poppy seeds for a lemon-poppyseed zucchini bread. For a sweeter loaf, I drizzle on the glaze or even double it for extra tang. If I want to reduce the sugar, I use half granulated sugar and half honey or maple syrup. I’ve also made muffins with this batter, baking them for about 20–25 minutes instead of an hour.

Storage/Reheating

I store the bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week. It also freezes well—I slice it, wrap the pieces individually, and freeze for up to 2 months. To reheat, I let it thaw at room temperature or warm a slice in the microwave for about 15 seconds.

FAQs

Do I need to peel the zucchini?

No, I keep the skin on—it softens as it bakes and blends right in.

Should I squeeze out the zucchini water?

Yes, I lightly squeeze it so the batter doesn’t get too wet, but I don’t remove all the moisture.

Can I make this dairy-free?

Yes, I use coconut oil or another plant-based oil and skip the glaze or make it with dairy-free powdered sugar.

Can I reduce the lemon flavor?

Yes, I adjust the zest and juice to taste. For a milder loaf, I use just the zest or half the juice.

Can I make muffins instead of a loaf?

Definitely—I just divide the batter into muffin tins and bake for 20–25 minutes.

Conclusion

This gluten-free lemon zucchini bread is moist, flavorful, and bursting with citrusy goodness. I love how the lemon brightens up the classic zucchini bread, making it feel light and refreshing while still comforting. Whether I serve it plain, glazed, or with a poppyseed twist, it always makes a delightful treat.

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