Gluten Free Lemon Zucchini Loaf
This gluten free zucchini bread is taken up a notch with the delicious zing of lemon. It is the perfect winter to summer recipe! I provide a completely paleo option for my grain free friends and this recipe is also nut and dairy free. An allergy friendly bread for everyone.
Servings 8 servings
Ingredients
- 1 cup tigernut flour or almond
- 1/2 cup 1:1 gluten free flour *see notes for paleo option
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1/4 cup liquid of choice I used olive oil
- 1/4 cup maple syrup
- 1/4 cup unsweetened applesauce if doing the paleo version, add 2 tbs. (you can also use yogurt)
- 2 Tbsp lemon juice
- 2 tsp lemon zest
- 1 cup shredded zucchini excess moisture squeezed out
Instructions
- Preheat oven to 350F.
- Sift all dry ingredients together in a bowl.
- Beat egg, oil, maple syrup, applesauce, and lemon in a bowl for 1-2 minutes.
- Add dry to wet and mix to combine.
- Fold in your zucchini.
- Spread batter into a parchment lined loaf pan and bake for 40-45 minutes, until golden on top and a toothpick comes out clean.
- Let cool for 10 minutes in the pan before removing to a wire rack to finish cooling.
- Enjoy!
Notes
*Instead of 1:1 gluten free flour, use 1/2 cup cassava flour + 1/4 cup arrowroot starch for paleo