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Gluten-Free Lemon Zucchini Bread

Close-up of a freshly baked loaf of Gluten-Free Lemon Zucchini Bread, sliced and showing moist texture with green zucchini shreds.
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A recipe for moist, flavorful gluten-free zucchini bread featuring bright lemon notes.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 1/2 cups grated zucchini, squeezed dry
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan with gluten-free flour.
  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, cream the softened butter and sugar together until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the squeezed, grated zucchini and the optional walnuts.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

  • Squeeze as much liquid as possible from the grated zucchini to prevent a gummy texture.
  • For the best rise with gluten-free flour, measure the flour by weight or use the spoon-and-level method.
  • If you prefer a glaze, mix 1 cup powdered sugar with 2 tablespoons lemon juice and drizzle over the cooled loaf.

Nutrition

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