If you’re on the hunt for a delightfully moist and tangy treat that also keeps things light and allergy-friendly, look no further than this Gluten-Free Lemon Zucchini Bread Recipe. Bursting with fresh lemon zest and tender grated zucchini, this bread strikes the perfect balance between bright citrus flavor and cozy, home-baked comfort. Whether you’re new to gluten-free baking or a seasoned pro, this recipe offers a foolproof way to create a beautiful, flavorful loaf that everyone will love, no compromise needed.
Ingredients You’ll Need
These ingredients come together simply but each plays an essential role to ensure your lemon zucchini bread is bursting with flavor and perfect texture. From the gluten-free flour base to the fresh lemon components and moist zucchini, every item counts.
- 2 cups gluten-free all-purpose flour blend: Provides a tender, structure-perfect base without gluten’s chewiness, ideal for light bread.
- 2 teaspoons baking powder: Helps the bread rise with that perfect airy crumb you crave.
- 1/2 teaspoon baking soda: Works with lemon juice to give a nice lift and balanced texture.
- 1/2 teaspoon salt: Enhances all the flavors, from lemon brightness to zucchini earthiness.
- 1 cup shredded zucchini: Adds moistness and subtle earthiness while keeping the bread tender.
- 3/4 cup granulated sugar: Sweetens without overpowering, perfectly complementing the lemon.
- 2 tablespoons lemon zest: Packs a punch of fresh citrus aroma and tang.
- 1/4 cup fresh lemon juice: Brings brightness and activates the baking soda for lift.
- 1/3 cup neutral oil (avocado or canola): Adds moisture without heaviness.
- 2 large eggs, at room temperature: Bind the ingredients and enrich the batter.
- 1/4 cup sour cream or Greek yogurt: Boosts tenderness and adds a slight tang.
- 1 teaspoon vanilla extract: Provides a smooth balance to the lemon’s zestiness.
- 1/4 cup instant lemon pudding mix: Intensifies lemon flavor and keeps the crumb wonderfully moist.
- 1 cup powdered sugar (for the glaze): Gives a sweet finishing shine.
- 2-3 tablespoons fresh lemon juice (for the glaze): Keeps the glaze flavorful and fresh.
- 2 tablespoons sour cream or Greek yogurt (for the glaze): Adds creaminess to the glaze’s texture.
How to Make Gluten-Free Lemon Zucchini Bread Recipe
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 350°F. Line a 9×5 inch loaf pan with parchment paper, leaving some overhang on the sides to make removing the bread easy-peasy once it’s baked perfectly.
Step 2: Infuse Sugar with Lemon Zest
Place granulated sugar in a large bowl and add the lemon zest. Rub the zest into the sugar using your fingertips for 1-2 minutes until fragrant and slightly moist. This simple step releases the zest’s essential oils, making your bread explosively lemony in the best way.
Step 3: Prepare the Zucchini
Grate your zucchini and gently pat it dry with paper towels. This removes excess moisture that could make the bread soggy but keeps just enough to keep the loaf tender and soft. Using smaller zucchini gives a richer flavor and natural sweetness without peeling.
Step 4: Mix Wet and Dry Ingredients
Add the eggs, oil, lemon juice, sour cream, and vanilla extract to the lemon sugar mixture and whisk them together until smooth. In a separate bowl, whisk together the gluten-free flour, instant lemon pudding mix, baking powder, baking soda, and salt. Now, fold the dry mixture into the wet ingredients gently, avoiding overmixing to keep your loaf light and fluffy. Finally, carefully fold in your shredded zucchini until evenly incorporated.
Step 5: Prepare for Baking
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. For that gorgeous cracked top like a pro bakery loaf, dip a butter knife in oil and score a shallow line down the center of the batter. This little trick guides your bread’s rise and split beautifully.
Step 6: Bake to Perfection
Bake your bread for 55-65 minutes until a toothpick inserted in the center comes out clean. Aim for an internal temperature between 200-205°F to be sure it’s perfectly done and moist inside. If it starts browning too fast, loosely tent the top with foil after 40 minutes to prevent burning.
Step 7: Cool Before Glazing
Let the loaf rest in the pan for 15 minutes, then use the parchment paper’s handy overhang to lift it onto a cooling rack. Allow it to cool completely before adding your luscious lemon glaze — this keeps the glaze crisp and prevents melting.
Step 8: Make and Add the Lemon Glaze
Whisk together powdered sugar, lemon juice, and sour cream in a small bowl until smooth. Start with 2 tablespoons lemon juice and add more if you want a thinner glaze. Pour this over the cooled bread, letting it drizzle down the sides. Allow 30-60 minutes for the glaze to set before slicing and serving.
How to Serve Gluten-Free Lemon Zucchini Bread Recipe
Garnishes
A light sprinkle of lemon zest or a few thin lemon slices on top of the glaze adds a vibrant, decorative touch that amps up the freshness visually and flavor-wise.
Side Dishes
This bread pairs wonderfully with a simple cup of tea or coffee, fresh berries, or a dollop of whipped cream to round out a perfect breakfast or afternoon snack.
Creative Ways to Present
Try slicing the bread and toasting it lightly, then spreading with cream cheese and a drizzle of honey for a decadent yet healthful treat. Alternatively, serve it as a charming dessert with a scoop of vanilla ice cream and fresh mint leaves.
Make Ahead and Storage
Storing Leftovers
Once fully cooled and glazed, store your gluten-free lemon zucchini bread in an airtight container at room temperature for up to 3 days. This keeps it moist and fresh without losing that tender crumb.
Freezing
You can freeze this bread wrapped tightly in plastic wrap and then in foil for up to 2 months. Thaw in the refrigerator overnight and bring to room temperature before serving to enjoy that just-baked taste.
Reheating
To refresh slightly dense leftovers, warm slices in a toaster oven or microwave just until pleasantly warm—about 15-20 seconds—and the bread will taste almost as fresh as the day you baked it.
FAQs
Can I use regular flour instead of gluten-free flour?
You absolutely can swap in all-purpose wheat flour if gluten isn’t an issue. However, the texture and moisture might vary slightly, since gluten-free blends often contain xanthan gum or other ingredients to mimic gluten’s elasticity.
Do I need to peel the zucchini before grating?
No need to peel! The skin adds color, texture, and nutrients, plus it helps keep the bread moist without weighing it down.
What’s the purpose of the instant lemon pudding mix?
The pudding mix packs in extra lemon flavor and creates a wonderfully moist crumb that helps the bread stay fresh longer, giving it that bakery-quality texture at home.
Can I substitute sour cream with Greek yogurt?
Definitely! Greek yogurt is a perfect stand-in for sour cream, providing similar tanginess and moisture with fewer calories and a bit more protein.
How do I prevent the bread from being too dense?
Be gentle when folding your ingredients together and avoid overmixing. Also, be sure to shred zucchini well and pat it dry to remove excess moisture that could weigh the batter down.
Final Thoughts
This Gluten-Free Lemon Zucchini Bread Recipe is a true game-changer for anyone craving a fresh, zesty loaf that’s both delicious and accommodating to dietary needs. It’s a loaf that brightens mornings, supports snack time, and impresses without fuss. I can’t wait for you to make it your own and share it with family, friends, or just savor it with a quiet cup of tea on a sunny afternoon.
Print
Gluten-Free Lemon Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf (about 10-12 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Gluten Free Lemon Zucchini Bread is a moist, flavorful loaf that combines fresh zucchini with vibrant lemon zest and juice. It’s tender and lightly sweetened, perfect for a healthy snack or breakfast treat. The bread is topped with a tangy lemon glaze made from powdered sugar, lemon juice, and sour cream, adding a bright finish to every slice. Made using gluten-free ingredients, this loaf is both delicious and suitable for those avoiding gluten.
Ingredients
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
- 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 and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal after baking.
- Infuse Sugar with Lemon Zest: In a large bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar for about 1-2 minutes until it becomes fragrant and slightly moist, releasing essential oils for more flavor.
- Prepare Zucchini: Shred the zucchini and gently pat it dry with paper towels to remove excess moisture while retaining enough for tenderness. There’s no need to peel the zucchini.
- Mix Wet and Dry Ingredients: Add the eggs, oil, lemon juice, sour cream, and vanilla extract to the lemon sugar mixture. Whisk until smooth. In a separate bowl, whisk together the gluten-free flour, instant lemon pudding mix, baking powder, baking soda, and salt. Fold the dry ingredients gently into the wet ingredients until just combined, then carefully fold in the shredded zucchini.
- Pour and Score Batter: Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Dip a butter knife in oil and make a shallow cut down the center of the batter to create a controlled crack as it bakes.
- Bake the Bread: Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean and the internal temperature reaches 200-205°F. If the top browns too quickly, cover loosely with foil after 40 minutes.
- Cool the Bread: Let the bread cool in the pan for 15 minutes. Lift it out using the parchment paper overhang and place it on a cooling rack. Cool completely before glazing.
- Prepare and Apply Glaze: In a small bowl, whisk together powdered sugar, lemon juice, and sour cream until smooth. Start with 2 tablespoons of lemon juice and add more as needed to achieve desired glaze consistency. Pour over the cooled bread and allow glaze to set for 30-60 minutes before slicing.
Notes
- Use small to medium zucchinis for best flavor and less moisture.
- Do not overmix the batter to keep the loaf tender and light.
- The glaze can be thinned or thickened by adjusting lemon juice quantity.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free option, substitute sour cream/Greek yogurt with coconut yogurt in both batter and glaze.
