Gluten Free Lemon Zucchini Bread

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!  



1 3/4 Cup Gluten Free Flour (I prefer Bob's Red Mill 1 to 1 Baking Flour)
2 tsp Baking Powder
1/2 tsp Salt
3/4 Cup Granulated Sugar
2 Tbsp Lemon Zest
2 Tbsp Lemon Juice
1/2 Cup Vegetable Oil
2 Eggs
1/4 Cup Sour Cream
1 Cup Zucchini, Shredded

1 Cup Powdered Sugar
2-3 Tbsp Lemon Juice


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!