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.

Course Dessert, Snack

Cuisine American

Keyword autoimmune paleo, dairy free, gluten free, lemon, Simple, zucchini

Prep Time 20

Cook Time 45

Total Time 2

Servings servings

Author Victoria Faling

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

*Instead of 1:1 gluten free flour, use ½ cup cassava flour + ¼ cup arrowroot starch for paleo