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
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
- 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.
