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Gluten-Free Lemon Zucchini Bread with Bright Lemon Glaze

A loaf of moist Gluten-Free Lemon Zucchini Bread, partially sliced, topped with lemon glaze and zest.
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A moist and flavorful gluten-free zucchini bread recipe featuring fresh lemon zest and juice, topped with a simple lemon glaze.

Ingredients

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  • 2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup neutral oil (like canola or vegetable)
  • 1/4 cup full-fat plain yogurt or sour cream
  • 2 teaspoons pure vanilla extract
  • Zest of 2 large lemons
  • 2 tablespoons fresh lemon juice
  • 2 cups grated zucchini (about 2 medium zucchini, squeezed dry)
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2-3 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour (using GF flour) a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, whisk the eggs, granulated sugar, and brown sugar until well combined.
  4. Whisk in the oil, yogurt or sour cream, vanilla extract, lemon zest, and lemon juice until smooth.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing only until just combined. Do not overmix the batter.
  6. Gently fold in the squeezed, grated zucchini until evenly distributed.
  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 or with moist crumbs attached.
  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 lemon juice together until smooth. Add more lemon juice, one teaspoon at a time, to reach a thick but pourable consistency.
  11. Once the bread is completely cool, drizzle the lemon glaze over the top. Allow the glaze to set before slicing and serving.

Notes

  • Squeeze the grated zucchini firmly in a clean kitchen towel or paper towels to remove excess moisture; this prevents a gummy texture in gluten-free baking.
  • If your gluten-free flour blend does not contain xanthan gum, add 1 teaspoon to the dry ingredients.
  • For a dairy-free option, substitute the yogurt or sour cream with an equal amount of unsweetened dairy-free yogurt or unsweetened applesauce.

Nutrition

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