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
Scale
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.
