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Gluten Free Lemon Zucchini Bread
This gluten free lemon zucchini bread is the perfect balance of tart, sweet, and moist, enriched with the freshness of grated zucchini. The subtle spice of cinnamon and a zingy lemon zest elevate every bite while remaining gluten-free and suitable for a variety of diets. Whether enjoyed fresh or toasted, this bread adds a bright spark to your day.
Table of Contents
- Why This Gluten Free Lemon Zucchini Bread Works for You
- What You Need to Make It
- How to Bake Gluten Free Lemon Zucchini Bread
- Storing and Reheating Tips
- Common Pitfalls to Avoid
- Frequently Asked Questions
- Serving and Pairing Ideas
Why This Gluten Free Lemon Zucchini Bread Works for You
- Quick and approachable: With just 15 minutes of prep time, this recipe fits into your busy schedule seamlessly.
- Diet-friendly: As a gluten-free and dairy-free option, it’s accessible to those with strict dietary needs yet doesn’t skimp on flavor.
- Moist yet light: The grated zucchini adds incredible moisture without weighing down the bread, creating the perfect texture.
- Versatile treat: Whether served for breakfast, a snack, or even dessert, this bread adapts to any time of day.
What You Need to Make It
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup almond flour
- 1/2 cup gluten-free all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1/4 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
The combination of grated zucchini and almond flour ensures a moist texture, while the fresh lemon juice brightens up the flavor for a refreshing finish.
How to Bake Gluten Free Lemon Zucchini Bread
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, combine the grated zucchini with a pinch of salt. Let it sit for about 10 minutes to draw out excess moisture, then squeeze out the liquid and set aside.
- In a large mixing bowl, whisk together almond flour, gluten-free all-purpose flour, baking soda, baking powder, salt, and cinnamon until well combined.
- In another bowl, mix together granulated sugar, honey (or maple syrup), eggs, vegetable oil, vanilla extract, lemon zest, and lemon juice until smooth.
- Pour the wet ingredients into the dry mixture and stir until just combined. Gently fold in the grated zucchini.
- Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
Makes mixing dough and batters effortless — a kitchen game-changer.
Essential for mixing ingredients — includes various sizes for all your baking needs.
Storing and Reheating Tips
To store, wrap the bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, freeze individual slices in a freezer-safe bag for up to 2 months.
Reheat slices in a toaster or microwave for a warm, freshly baked feel. This method preserves both the texture and flavor beautifully.
Looking for something similar? Try our the best soft and fluffy.
For more ideas, check out our gluten free ice box cake.
You might also enjoy our gluten free dump cake.
Common Pitfalls to Avoid
- Skipping the zucchini prep: Always salt and squeeze the grated zucchini to prevent excess moisture from making the bread dense.
- Overmixing the batter: Stir the batter just until ingredients are combined to keep the texture light and airy.
- Misjudging bake time: Use a toothpick to test for doneness, ensuring it comes out clean before removing from the oven.
Frequently Asked Questions
- Can I use regular flour instead of gluten-free? This recipe is designed to work best with gluten-free flours. Substituting may affect the final texture.
- Can I make this egg-free? Yes, flax eggs or a commercial egg replacer can be used as a substitute for the two eggs.
- What’s the best way to shred zucchini? Use the coarse side of a box grater for an even texture that blends well into the batter.
Serving and Pairing Ideas
- Top a slice with almond butter or cream cheese for a rich, satisfying snack.
- Pair with a hot cup of tea or coffee for a cozy mid-morning treat.
- Serve as part of a brunch spread alongside fresh fruit and yogurt.
- Turn it into a dessert by drizzling with a simple lemon glaze or powdered sugar.
Gluten Free Lemon Zucchini Bread
Ingredients
- 1 cup grated zucchini ((about 1 medium zucchini))
- 1 cup almond flour
- 1/2 cup gluten-free all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1/4 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 zest of lemon
- 1/4 cup fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
- In a medium bowl, combine the grated zucchini with a pinch of salt and let it sit for about 10 minutes to draw out excess moisture. Afterward, squeeze out the excess liquid and set aside.
- In a large mixing bowl, whisk together the almond flour, gluten-free all-purpose flour, baking soda, baking powder, salt, and cinnamon until well combined.
- In another bowl, mix the granulated sugar, honey (or maple syrup), eggs, vegetable oil, vanilla extract, lemon zest, and lemon juice until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the grated zucchini.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Nutrition
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