If you’ve been searching for a deliciously moist and tangy treat that fits perfectly into a gluten-free lifestyle, then look no further. This Gluten Free Lemon Zucchini Bread Recipe is a true crowd-pleaser that combines the fresh brightness of lemon with the subtle earthiness of zucchini, wrapped up in a tender crumb that melts in your mouth. Each bite bursts with citrusy goodness balanced by just the right touch of sweetness, making it perfect for breakfast, snack time, or an anytime indulgence. Plus, it’s gluten-free but never feels like you’re missing out on traditional comfort. Trust me, this recipe will quickly become a beloved staple you’ll want to share with everyone!
Ingredients You’ll Need
Getting started is a breeze because the ingredients for this gluten-free lemon zucchini bread are simple yet thoughtfully chosen. Each component plays an essential role in bringing the perfect texture, flavor, and color to your loaf, ensuring a delightful baking experience and an impressive end result.
- 2 cups gluten-free all-purpose flour blend: Provides the structure and light texture without gluten’s chewiness.
- 2 teaspoons baking powder: Helps the bread rise beautifully and stay fluffy.
- 1/2 teaspoon baking soda: Works with the acidic lemon and yogurt for tenderness and lift.
- 1/2 teaspoon salt: Enhances all other flavors and balances sweetness.
- 1 cup shredded zucchini: Adds moisture and a subtle earthiness, making the bread perfectly tender.
- 3/4 cup granulated sugar: Sweetens the bread and, when mixed with lemon zest, intensifies the citrus aroma.
- 2 tablespoons lemon zest: Bursts of fresh lemon oils that brighten every bite.
- 1/4 cup fresh lemon juice: Provides natural acidity and that unmistakable lemon tang.
- 1/3 cup neutral oil (avocado or canola): Keeps the bread moist without overpowering flavors.
- 2 large eggs, at room temperature: Bind everything together and add richness.
- 1/4 cup sour cream or Greek yogurt: Imparts creaminess and contributes to a tender crumb.
- 1 teaspoon vanilla extract: Rounds out the flavor profile with subtle warmth.
- 1/4 cup instant lemon pudding mix: Boosts lemon flavor and adds extra moisture without weighing down the bread.
- 1 cup powdered sugar (for the glaze): Sweetens and thickens the finishing touch glaze.
- 2-3 tablespoons fresh lemon juice (for the glaze): Ensures the glaze has that fresh citrus tang and smooth texture.
- 2 tablespoons sour cream or Greek yogurt (for the glaze): Makes the glaze creamy and luscious, complementing the bread perfectly.
How to Make Gluten Free Lemon Zucchini Bread Recipe
Step 1: Prep Your Oven and Pan
Preheat your oven to 350°F to ensure it’s at the perfect temperature once you’re ready to bake. Line a 9×5 inch loaf pan with parchment paper, making sure to leave some overhang on the sides. This overhang will be your secret weapon for effortlessly lifting the bread out when it’s baked to golden perfection.
Step 2: Infuse Sugar with Lemon Zest
Place the granulated sugar in a large bowl, then add the lemon zest. Use your fingertips to rub the zest into the sugar for a minute or two. This simple yet crucial step releases the essential oils in the zest, transforming your sugar into a fragrant base that will infuse the entire loaf with vibrant lemon flavor.
Step 3: Prepare Your Zucchini
Shred your zucchini using the medium holes on your grater, then gently pat it dry with paper towels. Removing just enough moisture keeps the bread tender without letting it get soggy. Opt for small to medium zucchinis—they offer the best flavor and less water compared to larger ones, and you can keep that lovely green skin on for texture and color.
Step 4: Combine Wet Ingredients
To the lemon sugar mixture, add your eggs, neutral oil, fresh lemon juice, sour cream or Greek yogurt, and vanilla extract. Whisk everything together until smooth and well combined, creating a luscious mixture that forms the base of your batter.
Step 5: Mix Dry Ingredients and Fold Together
In a separate bowl, whisk the gluten-free all-purpose flour, instant lemon pudding mix, baking powder, baking soda, and salt. Slowly fold the dry mixture into the wet ingredients, stirring gently to avoid overmixing which can make the bread dense. Lastly, carefully fold in the shredded zucchini until it’s evenly dispersed through the batter.
Step 6: Prepare for Baking
Pour the batter into your prepared loaf pan and smooth the top with a spatula. To get that classic cracked top you love in bakery-style breads, dip a butter knife in oil and make a shallow cut down the center of the batter. This will guide the loaf’s rise and create an appealing crack as it bakes.
Step 7: Bake to Golden Perfection
Bake the bread for 55 to 65 minutes. To test doneness, insert a toothpick into the center—if it comes out clean, your bread is ready. If you own a cooking thermometer, aim for an internal temperature around 200-205°F for perfect bake-through. If the top is browning too fast, loosely tent it with foil after about 40 minutes to prevent over-browning.
Step 8: Cool and Glaze
Let your loaf cool in the pan for 15 minutes, then use the parchment paper edges to gently lift it onto a wire rack. It’s important the bread cools completely before glazing to avoid melting your lemon glaze. For the glaze, whisk powdered sugar, fresh lemon juice, and sour cream together until smooth. Pour the glaze over the cooled loaf and allow it to set for 30 to 60 minutes before slicing and serving.
How to Serve Gluten Free Lemon Zucchini Bread Recipe
Garnishes
A little garnish goes a long way with this bread. Consider adding thin lemon slices, a sprinkle of finely grated lemon zest, or a few fresh mint leaves on top of the glaze. These touches enhance the visual appeal and boost freshness right upfront, inviting everyone to dig in.
Side Dishes
This bread is lovely on its own but plays beautifully alongside a cup of hot tea, a dollop of whipped cream, or fresh berries. For a more substantial breakfast, pair it with scrambled eggs or a bowl of yogurt topped with honey and nuts for a balanced meal that’s still bursting with lemony charm.
Creative Ways to Present
Think outside the loaf! Slice the bread thickly and toast it lightly for a warm, crispy base to smear with cream cheese and a drizzle of honey. You can also cut it into cubes and serve it as a sweet accompaniment on dessert charcuterie boards or as a charming addition to brunch buffets.
Make Ahead and Storage
Storing Leftovers
After enjoying your fresh loaf, wrap leftover bread tightly in plastic wrap or place it in an airtight container. Stored at room temperature, it will stay fresh for about 2 to 3 days. For longer enjoyment, refrigeration is an option, though it may slightly dry the bread unless wrapped well.
Freezing
This Gluten Free Lemon Zucchini Bread Recipe freezes beautifully. Slice the bread beforehand, then place pieces in a single layer on a baking sheet to flash freeze. Transfer frozen slices to a freezer bag or airtight container and store for up to 3 months. Freezing helps you keep this delectable treat on hand for whenever a lemony craving strikes.
Reheating
When ready to enjoy frozen or refrigerated slices, let them thaw at room temperature or gently warm them in a toaster oven for a crispier texture. Avoid microwaving too long to preserve that moist crumb and zesty flavor. A little warmth brings back the fresh-baked experience and revives the bread’s tender charm.
FAQs
Can I use regular all-purpose flour instead of gluten-free?
Yes, you absolutely can! If gluten isn’t an issue, swap the gluten-free blend with regular all-purpose flour using the same quantity, and expect a slightly different texture but just as delicious results.
What’s the best zucchini to use for this bread?
Small to medium zucchinis work best because they tend to have less water and a more concentrated flavor, which helps keep your bread moist without making it soggy.
Can I substitute the oil with butter?
Butter can be used, but it might change the texture slightly, making the bread denser. If you do substitute, melt the butter first and use the same quantity as the oil.
Is the instant lemon pudding mix necessary?
The lemon pudding mix adds extra moisture and a boost of lemon flavor but can be omitted if unavailable. You might want to increase the lemon zest slightly to compensate and keep the bread moist.
How do I know when the bread is fully baked?
Bake until a toothpick inserted into the center comes out clean, or use a thermometer to check for an internal temperature of 200-205°F. This ensures the bread is cooked through without drying out.
Final Thoughts
This Gluten Free Lemon Zucchini Bread Recipe is like sunshine you can bite into—a vibrant mix of tart lemon and tender zucchini that will brighten your day and please anyone who loves a fresh, flavorful treat. It’s approachable, reliable, and surprisingly easy to make, so don’t hesitate to give it a try. Once you do, it’ll be your go-to recipe for celebrating both health and indulgence at the same time.
Print
Gluten Free Lemon Zucchini Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf (about 10-12 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This gluten-free lemon zucchini bread is a moist and flavorful loaf, bursting with fresh lemon zest and tender shredded zucchini. Perfectly balanced with tangy sour cream and a citrus glaze, it’s a delightful treat for those avoiding gluten but not compromising on taste.
Ingredients
Batter Ingredients
- 2 cups gluten-free all-purpose flour blend
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded zucchini
- 3/4 cup granulated sugar
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1/3 cup neutral oil (avocado or canola)
- 2 large eggs, at room temperature
- 1/4 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1/4 cup instant lemon pudding mix
Glaze Ingredients
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 2 tablespoons sour cream or Greek yogurt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Line a 9×5 inch loaf pan with parchment paper, allowing overhang on the sides for easy removal of the bread once baked.
- Infuse Sugar with Lemon Zest: In a large bowl, place the granulated sugar and add the lemon zest. Rub the zest into the sugar with your fingertips for 1-2 minutes until fragrant and slightly moist, releasing the essential oils to flavor the bread.
- Prepare Zucchini: Shred the zucchini and gently pat dry with paper towels to remove excess moisture while retaining enough water for tenderness. Choose small to medium zucchini for best flavor and no peeling is necessary.
- Mix Wet and Dry Ingredients: Add eggs, oil, fresh lemon juice, sour cream, and vanilla extract to the lemon-infused sugar. Whisk until smooth. In a separate bowl, whisk together gluten-free flour, instant lemon pudding mix, baking powder, baking soda, and salt. Gently fold the dry mixture into the wet ingredients until just combined, being careful not to overmix. Then fold in shredded zucchini evenly.
- Prepare Batter in Pan: Pour the batter into the lined loaf pan and smooth the top with a spatula. Dip a butter knife in oil and create a shallow cut down the center of the batter to encourage an attractive crack as it bakes.
- Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean and the internal temperature reads 200-205°F. If the top browns too quickly, cover loosely with foil after 40 minutes to prevent overbrowning.
- Cool: Let the bread cool in the pan for 15 minutes. Then use the parchment paper overhang to lift the bread out onto a cooling rack. Allow it to cool completely before glazing.
- Prepare and Apply Glaze: In a small bowl, whisk together powdered sugar, fresh lemon juice (starting with 2 tablespoons), and sour cream until smooth. Adjust lemon juice quantity for desired glaze consistency. Pour the glaze over the cooled bread, letting it drip down the sides. Allow glaze to set for 30-60 minutes before slicing and serving.
Notes
- Use small to medium zucchini as they retain less moisture and offer better flavor.
- Lightly pat shredded zucchini dry to avoid a soggy bread.
- Do not overmix the batter to keep the loaf tender and not dense.
- Creating a shallow cut in the batter helps control cracking on top during baking.
- Ensure the bread is completely cooled before glazing to prevent the glaze from melting.
- You can substitute sour cream with Greek yogurt for a slightly tangier taste.
- Cover the bread with foil if it browns too quickly to avoid burning.
