Gluten-Free Lemon Zucchini Bread
This easy Gluten-Free Lemon Zucchini Bread is soft, moist and delicious, topped with a tangy lemon glaze you’ll LOVE. It’s perfect with a cup of tea, or enjoyed as a light dessert or a satisfying sweet snack in the summer months.
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Servings: 1 Loaf (10-12 slices)
Ingredients
For The Lemon Zucchini Bread
- 1-1 ½ cups grated zucchini (Extra liquid squeezed out!)*
- 2 Tablespoons fresh lemon zest (from 2-3 lemons--really pack it in!)
- ¾ cup granulated sugar (150 grams)
- ½ cup canola oil or vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon lemon oil *
- 1 ⅓ cup gluten-free measure-for-measure flour * (160 grams) weighed or scooped and leveled
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
For The Lemon Glaze
- 1 Tablespoon butter , melted
- 2-3 Tablespoons fresh lemon juice
- 1 cup powdered sugar (120 grams)
Instructions
First, Make The Zucchini Bread
- Preheat & Prep. To start, preheat oven to 350 degrees F and line an 8x4 loaf pan with parchment paper.
- Combine Dry Ingredients. In a small bowl, combine gluten-free flour, salt, baking powder, and baking soda and whisk till evenly blended.
- Rub Zest Into Sugar. In a large mixing bowl, combine lemon zest and granulated sugar and rub the zest into the sugar until the mixture is fragrant and the sugar has a slight lemon tint to it.
- Combine Wet Ingredients. Add oil, eggs, vanilla, and lemon oil to the lemon sugar mixture and whisk to combine.
- Add Dry Ingredients To Wet Ingredients and stir until just a few dry floury patches remain.
- Mix In Zucchini. Add grated zucchini to the bowl and stir until the zucchini is evenly distributed. (Some people find this easier with a fork!)
- Bake & Cool. Transfer the zucchini bread batter to the prepared pan and bake in preheated oven 45-50 minutes, or until a toothpick inserted in the center of the bread comes out clean with just a few moist crumbs. (no wet batter!) Let the zucchini bread cool in the pan for 8-10 minutes, then transfer to a wire rack to finish cooling completely.
Next, Make The Lemon Glaze:
- Combine. In a medium bowl, whisk together 1 Tablespoon melted butter, 2 Tablespoons of lemon juice and the powdered sugar. Whisk until smooth and evenly blended. Ideally the glaze should be opaque and pretty thick, but still pourable.
- Adjust Texture, As Needed. If the glaze is too thick, add more lemon juice 1/2 teaspoon at a time, if needed to thin the glaze out. If the glaze is too thin, add more powdered sugar 1 Tablespoon at a time until you reach your desired consistency.
- Pour Glaze Over Cooled Zucchini Bread and let the glaze set before slicing.
- Serve & Store. Cut into thick slices and enjoy! Store leftover zucchini bread in an airtight container 2-3 days at room temperature.
Notes
- Zucchini. You can use up to 1 1/2 cups of zucchini in this bread, but the more you use, the more you'll taste it. Keep that in mind as you choose! I usually use 1 cup when serving my kids.
- Gluten-Free Flour. We're using King Arthur Measure-For-Measure Gluten-Free Flour blend. If you use another 1:1 gluten-free flour blend, be sure it contains xanthan gum, or the bread won't turn out properly. Do not substitute coconut flour, almond flour, or oat flour into this recipe.
- Lemon OIL. If you can find it, we recommend adding lemon oil rather than lemon extract, since it's got the same fresh flavor as lemon zest. If all you can find is lemon extract, you'll need double the amount.
Video
Find the recipe:
sweetsandthankyou.com/gluten-free-lemon-zucchini-bread/