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Gluten-Free Lemon Zucchini Bread with Bright Lemon Glaze

A loaf of moist Gluten-Free Lemon Zucchini Bread drizzled with white lemon glaze and topped with zest.
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Make a moist, flavorful gluten-free zucchini bread featuring fresh lemon zest and topped with a simple lemon glaze. This recipe uses a standard gluten-free flour blend.

Ingredients

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  • 2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 tablespoon fresh lemon zest (from 2 lemons)
  • 1 tablespoon fresh lemon juice
  • 2 cups grated zucchini (about 2 medium zucchini, squeezed dry)
  • 1/2 cup powdered sugar (for glaze)
  • 1 tablespoon fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour (with GF flour) a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the gluten-free flour blend, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, whisk the eggs, granulated sugar, and brown sugar until combined.
  4. Whisk in the vegetable oil, vanilla extract, lemon zest, and lemon juice until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  6. Fold in the squeezed, grated zucchini until evenly distributed in the batter.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  10. While the bread cools, prepare the glaze: Whisk the powdered sugar and 1 tablespoon of lemon juice until smooth. Adjust consistency with more juice if needed.
  11. Drizzle the glaze over the cooled bread before slicing and serving.

Notes

  • Squeeze excess moisture from the grated zucchini using paper towels or a clean kitchen towel. This prevents a gummy texture.
  • If your gluten-free flour blend does not contain xanthan gum, add 1 teaspoon to the dry ingredients.
  • For a dairy-free option, ensure your gluten-free flour blend contains no dairy derivatives; the rest of the recipe is naturally dairy-free.

Nutrition

Find it online: https://eatableempress.com/gluten-free-lemon-zucchini-bread-recipe/