Gluten Free Lemon Zucchini Bread is loaded with flavor, the perfect pop of lemon and a super moist bread that can be enjoyed for breakfast or dessert!  

I am super excited to add a new section to Joy + Oliver!  Gluten Free is not a an area that I had plans to dive into, but after a few months of learning about a gluten intolerance in my life…here I am!  As a pastry chef that has baked with flour, sugar, dairy and all the decadent stuff, I am definitely learning as I go.  I am still going to be sharing recipes made with regular flour, but I am so excited to share my gluten free journey!  

As January is a perfect time to enjoy all things citrus, Lemon Zucchini Bread is a recipe that I have tested and am excited to share as my first official Gluten Free recipe!  Gluten Free Lemon Zucchini Bread has the perfect crumb, is super moist and is loaded with vegetables…this is a win win! If you are into Gluten Free baking, you must also try our favorite Gluten Free Peanut Butter Cookies and Gluten Free Chocolate Chip Bundt Cake.

Ingredients

Step-by-Step Directions

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Gluten Free Lemon Zucchini Bread

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Gluten Free Lemon Zucchini Bread is loaded with flavor, the perfect pop of lemon and a super moist bread that can be enjoyed for breakfast or dessert!  

• Author: kristen massad

Ingredients

1 ¾ Cup Gluten Free Flour (I prefer Bob's Red Mill 1 to 1 Baking Flour)
2 tsp Baking Powder
½ tsp Salt
¾ Cup Granulated Sugar
2 Tbsp Lemon Zest
2 Tbsp Lemon Juice
½ Cup Vegetable Oil
2 Eggs
¼ Cup Sour Cream
1 Cup Zucchini, Shredded

Glaze:
1 Cup Powdered Sugar
2-3 Tbsp Lemon Juice

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Instructions

Preheat oven to 350 degrees F and prepare loaf pan with non stick spray
In a large bowl whisk together the GF flour, baking powder and salt; set aside
In a food processor or a grater, grate the zucchini; set aside
In large mixing bowl with paddle attachment, mix together the granulated sugar, lemon zest and juice and vegetable oil; mix until smooth
Add in the eggs and mix until fully combined
Alternating with the sour cream, add in the flour mixture
Remove the bowl from the mixer and fold the zucchini in to the batter
Pour the batter into the prepared loaf pan
Bake for 35-40 minutes or until a tester comes out clean
Remove the Lemon Zucchini Bread from the oven and allow it to cool for 15 minutes before removing the bread from the pan
While the bread is cooling, prepare the lemon glaze
In a small bowl combine the powdered sugar and lemon juice, whisk the glaze until smooth
Spread the Lemon Glaze over the loaf
Slice and Serve!