Gluten-Free Lemon Zucchini Bread
Bright, zesty, and moist, this gluten-free lemon zucchini bread is the perfect balance of citrus flavor and tender texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Bread:
1 ½ cups gluten-free all-purpose flour (with xanthan gum)
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
1 tbsp lemon zest (from 1 large lemon)
½ tsp vanilla extract
½ tsp almond extract (optional, but adds flavor depth)
2 large eggs
½ cup cane sugar or coconut sugar
¼ cup maple syrup or honey
⅓ cup oil (avocado, coconut, or vegetable)
2 tbsp lemon juice (freshly squeezed)
½ cup unsweetened applesauce or plain yogurt
1 cup grated zucchini (moisture squeezed out)
Optional Lemon Glaze:
½ cup powdered sugar
1–2 tbsp lemon juice
Instructions
Preheat oven to 350°F (175°C). Grease or line an 8×4-inch loaf pan with parchment paper.
In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
In a large bowl, whisk eggs, sugar, maple syrup, oil, lemon zest, lemon juice, applesauce (or yogurt), and vanilla extract until smooth.
Add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in the shredded zucchini.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
(Optional) Drizzle cooled bread with lemon glaze before serving.
Notes
Be sure to remove excess moisture from the zucchini to prevent a soggy loaf.
For a more intense lemon flavor, add a few drops of lemon extract.
The bread can be stored at room temperature for up to 2 days, or refrigerated for 4–5 days.
Freezes well for up to 2 months (wrap tightly).
Find it online: https://allrecipesmade.com/gluten-free-lemon-zucchini-bread/
