This Gluten Free Lemon Zucchini Bread is the perfect blend of winter and summer. As we head into the warmer months, it's time to eat all the zucchini. This zucchini bread also has a paleo option, along with being dairy and nut free.
One of the best things about zucchini bread is how moist it is, thanks to the zucchini. I love how versatile zucchini is, so we're taking this zucchini recipe to another level by adding lemon. Lemon loaf has such a delicious zing and it truly pairs perfectly in this recipe.
This gluten free bread recipe is simple to make. You just mix together the dry ingredients, which consist of a mix of gluten free and paleo flours. I do provide a completely paleo option! Then add in the wet ingredients and fold in your shredded zucchini. The easiest way to shred zucchini is in the food processor. No straining your arm and back muscles leaning over a hand grater, just throw chopped zucchini into the food processor, give it a little blitz, and you're ready to go!
Gluten Free Lemon Zucchini Loaf
Ingredients
- 1 cup tigernut flour or almond
- ½ cup 1:1 gluten free flour *see notes for paleo option
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 egg
- ¼ cup liquid of choice I used olive oil
- ¼ cup maple syrup
- ¼ cup unsweetened applesauce if doing the paleo version, add 2 tbs. (you can also use yogurt)
- 2 tablespoon lemon juice
- 2 teaspoon 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
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