Description
This gluten-free lemon zucchini bread is a moist, flavorful loaf combining fresh zucchini and vibrant lemon zest with a tender crumb. Enhanced with a tangy lemon glaze, it’s perfect for a refreshing snack or breakfast treat without gluten.
Ingredients
Scale
Dry Ingredients
- 2 cups gluten-free all-purpose flour blend
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup instant lemon pudding mix
Wet Ingredients
- 1 cup shredded zucchini (lightly patted dry)
- 3/4 cup granulated sugar
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1/3 cup neutral oil (avocado or canola)
- 2 large eggs, at room temperature
- 1/4 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
Glaze
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 2 tablespoons sour cream or Greek yogurt
Instructions
- Preheat Oven: Preheat your oven to 350°F. Line a 9×5 inch loaf pan with parchment paper, allowing some overhang for easy removal.
- Prepare Lemon Sugar: Place granulated sugar in a large bowl, add lemon zest, and rub together with your fingertips for 1-2 minutes until fragrant and slightly moist to release essential oils.
- Prepare Zucchini: Shred the zucchini and lightly pat dry with paper towels to reduce excess moisture but retain enough for a tender texture. Use small to medium-sized zucchini without peeling.
- Mix Wet Ingredients: Add eggs, oil, lemon juice, sour cream, and vanilla extract to the lemon sugar mixture. Whisk until smooth and combined. In a separate bowl, whisk together gluten-free flour, lemon pudding mix, baking powder, baking soda, and salt.
- Combine Wet and Dry: Gently fold the dry mixture into the wet ingredients until just combined, avoiding overmixing to keep the loaf light. Carefully fold in the shredded zucchini evenly throughout the batter.
- Prepare for Baking: Pour batter into the prepared loaf pan and smooth the top. Dip a butter knife in oil and create a shallow cut down the center for an attractive crack as the bread rises.
- Bake: Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean and internal temperature reaches 200-205°F. If the top browns too fast, loosely cover with foil after 40 minutes.
- Cool Bread: Let bread cool in the pan for 15 minutes, then lift out using the parchment overhang and transfer to a cooling rack. Let cool completely before glazing.
- Make Glaze: Whisk powdered sugar, lemon juice, and sour cream in a small bowl until smooth. Adjust consistency with more lemon juice if needed.
- Glaze Bread: Pour the lemon glaze over the completely cooled bread, letting it drip down the sides. Allow glaze to set for 30-60 minutes before slicing.
Notes
- Do not overmix the batter to avoid a dense loaf.
- Lightly drying the shredded zucchini helps maintain moisture without sogginess.
- The shallow cut on top creates a professional bread crack.
- If the top browns too quickly, tent with foil to prevent burning.
- Ensure the bread is completely cool before glazing to prevent glaze melting.
- Use small to medium zucchini for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
