Sneak your veggies in at breakfast with this Healthy Lemon Zucchini Bread that is super moist, full of fresh lemon zest, and LOADED with grated zucchini squash. Learn how to make the best quick bread recipe that can easily be made with gluten-free flour, vegan ingredients, and makes a great summer dessert or snack cake.
When I’m not making more savory recipes like these Zucchini Fritters or Taco Stuffed Zucchinis, this mildly-flavored vegetable gets thrown into some Lemon Zucchini Muffins or Chocolate Zucchini Bread for a sweet breakfast treat.
No, in fact. We’re using coconut sugar and honey in place of regular white or brown sugar to make this bread recipe a little bit healthier.
Lemon Zucchini Loaf
Seriously, you can adapt it to whatever dietary preferences you’re working with so EVERYONE can enjoy a slice of this addictingly good, lemony, and ultra moist zucchini cake.
So making sure you finely grate it and wring out all of the excess moisture is a critical step in the success of your bread.
This step is very important, because if you leave too much of the moisture in the zucchini your bread will not cook up full in the oven. But instead will have a mushy and undercooked center.
Easy And Quick Glazed Lemon Zucchini Loaf Bread Recipe
You’ll want to whisk together your wet and dry ingredients separately, mix them together, and then add in the zucchini and lemon zest.
Quick bread recipes will last for 2-3 days if covered and left at room temperature or 3-5 days if stored in the refrigerator.
No. You do not need to peel the skin off of zucchini before grating. In fact, the skin gives recipes a beautiful pop of color and adds a good bit of fiber to the finished dish.
Lemon Zucchini Loaf With Lemon Drizzle
One medium-sized zucchini will give you about 1 cup of grated zucchini. So you will need 2 zucchini for 2 cups grated.
Much like other quick bread recipes, you’ll know zucchini bread is done baking when the top bubbles up, starts to crack, and a toothpick comes out with just a few crumbs when inserted into the center.
If you’ve still got a ton of homegrown squash lying around after making this recipe, here are a few other easy ways to use them up:
Lemon Zucchini Bread With Lemon Glaze, D F, Vegan Opt., G F Opt.
Hey!! I'm London. Come join me as we cook up uncomplicated healthy recipes your family will love, learn the basics of nutritious eating, and begin to slowly evolve..one healthy bite at a time!This Gluten Free Lemon Zucchini bread combines two of my favorite quick bread. The added zucchini keeps this quick bread moist and combined with the lemons it is the perfect way to use up any zucchini you may have on hand. Don't skip the lemon sour cream glaze for that little extra burst of lemon flavor. This Gluten Free Lemon Zucchini Cake makes the perfect treat to enjoy for breakfast or with your afternoon coffee.
If you have an abunance of zucchini, make sure to check out my Gluten Free Chocolate Zucchini Cake and my Classic Gluten Free Zucchini Cake
Gluten Free Flour:I have tested this recipe for gluten-free lemon zucchini bread with my owngluten-free flour blendand Bob’s Red Mill 1-to-1. Both flour blends produced a tender, moist crumb and exceptional flavor. I am not saying other brands will not work in this recipe. I just have not tested them in this application. Flour blends used to develop this great recipe do contain xanthan gum.
Gluten Free Zucchini Bread Recipe: Double Chocolate And Lemon Poppyseed!
Instant Lemon Pudding Mix:Instant pudding mix helps with the texture, moisture, and flavor of this gluten-free lemon loaf. The instant lemon pudding also helps to extend the shelf life of this bread. I use Jell-O Instant Lemon Pudding Mix which is gluten-free and vegan. If you do not want to use Instant Pudding mix, substitute with an equal amount of cornstarch or the same gluten-free flour blend you are using in this recipe.
Lemons:In this recipe for gluten-free lemon zucchini bread we are using the zest of the lemons. Therefore I recommend using organic lemons (if you can). Make sure to give them a good rinse. I do NOT recommend using bottled lemon juice.
Neutral Oil: I use a neutral oil such as canola or grapeseed oil. I have not tested this recipe with melted butter. Coconut Oil will be too strong flavored for this recipe and overpower the lemon flavor.
Lemon Zucchini Loaf (gluten Free & Dairy Free)
Greek Yogurt or Sour Cream:Greek Yogurt or Sour Cream not only provides flavor in this gluten-free lemon loaf but also fat. I have tested this recipe with greek yogurt and sour cream and both products work interchangeably.
My recipe for gluten-free lemon zucchini bread is very simple to make and doesn’t require any fancy equipment. You will need a box grater to grate the zucchini (you may also use your food processor), a large bowl to mix the zucchini bread batter, a small bowl for the dry ingredients, a whisk, a rubber spatula, and a small offset knife. A zester and a juicer (I especially like this one:Lemon Squeezer) for the lemons will also needed. I use a8.4”x4.5”x4.1 Pullman Loaf Panin all my quick bread recipes but a standard 8×4 loaf pan will work as well.
You will be surprised to learn how easy it is to make this lemon zucchini bread. The key is to not remove too much of the moisture from the zucchini, unlike my gluten-free zucchini bread recipe.
Vegan Lemon Zucchini Bread
Step 1: Preheat the oven to 350F and line the loaf panwith parchment paper and set aside. Make sure to leave some overhang which will help to remove the fully baked zucchini bread from the pan.
Step 2: Shred and measure out the zucchini. Since this recipe does rely on the moisture of the zucchini, I only pat it with a paper towel to remove some of the moisture. You will need 135 grams of shredded and patted dry zucchini (Measure AFTER patting it dry)
Step 3: In a large mixing bowl combine the granulated white sugar and lemon zest. Using your fingers, rub the zest into the sugar. This will bring out the oils and lemon flavor of the zest and give the lemon loaf a bright lemon flavor without adding lemon extract.
Glazed Lemon Zucchini Bread
Step 5: Whisk in the sour cream (or greek yogurt) until smooth and no lumps of sour cream remain in the batter.
Step 6: Add the dry ingredients to the wet ingredients and whisk to combine. Switch to a flexible rubber spatula and fold everything together. While we don’t have to worry about building gluten, try not to overmix your batter.
Step 7: Fold in the shredded zucchini and transfer the zucchini bread batter to the prepared loaf pan. Use a spatula, spoon, or small offset to smooth it out evenly. At this point, you can actually refrigerate the unbaked bread batter for up to 24hrs before baking it.
Mini Refined Sugar Free Zucchini Bread With Lemon (gluten Free, Paleo)
Step 8: If you like, dip a butter knife in some neutral oil and make a “cut” around ¼ inch deep down the middle of the loaf batter. This will be a guide for the “middle crack” of your quick bread. A crack will happen anyways but this way you know where it will happen.
Step 9: Place the gluten-free lemon zucchini cake in the preheated oven and bake at 350F for 55-65 minutes. The loaf is done when it is golden brown and a toothpick inserted in the center comes out clean. The internal temperature should register between 200F and 205F Allow for it to cool in the pan for 10-15 minutes. Then remove it from the loaf pan, transfer it to a cooling rack and allow it to cool completely.
This gluten-free lemon zucchini cake is finished with a simple lemon sour cream glaze. Combine the powdered sugar, fresh-squeezed lemon juice, and Greek yogurt (or sour cream) in a small bowl and whisk until smooth and creamy. Using a spoon, spread evenly over the top of the cake, allowing some of it to drip down the sides. Garnish with lemon sugar or fresh berries if you like. To make lemon sugar, combine some lemon zest and granulated white sugar in a small bowl and rub the zest into the sugar. Allow for it to sit at room temperature for it to dry out a bit.
Paleo Lemon Zucchini Bread
Store any leftovers you may have at room temperature for up to 3 days. If you live in a warmer climate, I recommend storing it in the fridge. Allow it to come to room temperature before serving.
Lemon Zucchini bread – sliced or unsliced – freezes very well. To freeze an entire loaf, wrap the cooled bread in plastic wrap and place it in a large ziplock bag. You can freeze quick bread for up to 6 months.
To freeze slices of GF zucchini bread, place them on a parchment lined sheet tray and freeze for 2-3 hours. Once frozen wrap each slice in plastic wrap and store in a freezer bag for up to 3 months.
Gluten Free Zucchini Bread Recipe: Cheesy & Gluten Free!
To defrost an entire loaf allow it to sit at room temperature UNWRAPPED for several hours. Slices defrost quickly at room temperature. You may nuke them in the microwave but if they are glazed, they may become sticky.
When it comes to choosing the zucchini to make
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