This gluten free lemon zucchini bread is a moist, tender loaf bursting with fresh citrus flavor and flecks of zucchini. It’s a perfect way to use up summer zucchini and makes a delightful snack, breakfast, or light dessert. With a simple ingredient list and reliable gluten-free techniques, this recipe delivers a bakery-quality loaf every time.
Ingredients
- 1 1/2 cups (180g) gluten free all-purpose flour blend (with xanthan gum)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 large eggs, room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (55g) light brown sugar, packed
- 1/3 cup (80ml) neutral oil (such as canola or avocado)
- 1/3 cup (80ml) plain unsweetened yogurt (dairy or non-dairy)
- 2 teaspoons vanilla extract
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon finely grated lemon zest (from 1 large lemon)
- 1 1/2 cups (180g) grated zucchini (about 1 medium zucchini), squeezed dry
- Optional: 1/2 cup (60g) chopped walnuts or pecans
- Optional Lemon Glaze:
- 1/2 cup (60g) powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
- Prepare the zucchini: Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel or several layers of paper towel and squeeze firmly to remove excess moisture. Measure 1 1/2 cups after squeezing.
- Mix dry ingredients: In a medium bowl, whisk together the gluten free flour blend, baking powder, baking soda, and salt until well combined.
- Mix wet ingredients: In a large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar until smooth and slightly lightened. Add the oil, yogurt, vanilla, lemon juice, and lemon zest. Whisk until fully combined.
- Combine the batter: Add the dry ingredients to the wet ingredients. Stir gently with a spatula until just a few streaks of flour remain—do not overmix.
- Fold in zucchini (and nuts, if using): Gently fold the squeezed zucchini (and nuts, if using) into the batter until evenly distributed. The batter will be thick.
- Transfer to pan: Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Bake for 45–55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the loaf is browning too quickly, tent loosely with foil after 35 minutes.
- Cool: Let the bread cool in the pan for 15 minutes, then use the parchment to lift it onto a cooling rack. Cool completely before slicing or glazing.
- Optional Lemon Glaze: Whisk the powdered sugar with 1 tablespoon lemon juice, adding more juice as needed for a thick but pourable glaze. Drizzle over the cooled loaf and let set before slicing.
Tips
- Flour blend matters: Use a high-quality gluten free all-purpose flour that contains xanthan gum for best texture. If your blend lacks xanthan gum, add 1/2 teaspoon per cup of flour.
- Don’t skip squeezing the zucchini: Removing excess moisture prevents soggy bread and helps the loaf rise.
- Substitutions: Greek yogurt can be swapped for sour cream or a thick non-dairy yogurt. Avocado oil, canola, or melted coconut oil all work well.
- Mix gently: Overmixing the batter can make the bread dense and gummy—fold until just combined.
Serving Suggestions
This lemon zucchini bread is delicious on its own, but you can dress it up for different occasions. Serve thick slices with a pat of butter or dairy-free spread for breakfast, or add a drizzle of honey for extra sweetness. For a light dessert, top each slice with a dollop of whipped cream or a scoop of vanilla ice cream. Pair with a cup of tea or coffee for a refreshing afternoon treat.
Variations
- Make it dairy free: Use a plant-based yogurt and non-dairy milk for the glaze. Check your flour blend is dairy free.
- Add berries: Gently fold in 1/2 cup fresh blueberries or raspberries for a fruity twist. Dust berries with a little flour to prevent sinking.
- Poppy seeds: Stir in 1 tablespoon poppy seeds for a classic lemon-poppy flavor.
- Nutty crunch: Add 1/2 cup chopped walnuts or pecans for texture, or sprinkle seeds on top before baking.
- Mini loaves or muffins: Divide batter among greased mini loaf pans or muffin tins. Bake at 350°F (175°C) for 20–25 minutes for muffins, or 30–35 minutes for mini loaves.
Storage and Reheating
Allow the bread to cool completely before storing. Wrap the loaf tightly in plastic wrap or foil and keep at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days—bring to room temperature or gently warm slices before serving. To freeze, wrap individual slices or the entire loaf in plastic and then foil; freeze for up to 3 months. Thaw overnight in the fridge or on the counter. To reheat, warm slices in a toaster oven or microwave for 10–15 seconds until just heated through.
Frequently Asked Questions
- Can I use almond flour or coconut flour instead of a gluten free blend?
It’s not recommended to substitute almond or coconut flour directly for a gluten free all-purpose blend in this recipe. These flours absorb moisture differently and would require additional modifications to the recipe’s ratios and structure to achieve the same texture. Stick to a cup-for-cup gluten free blend for best results. - Do I need to peel the zucchini?
No, there’s no need to peel the zucchini. The skin is thin and tender, and it adds color and nutrients to the bread. Just wash the zucchini well before grating. - Why did my zucchini bread turn out gummy or dense?
This can happen if too much moisture remains in the zucchini, if the batter is overmixed, or if the loaf is underbaked. Make sure to squeeze the zucchini dry, mix gently, and bake until a toothpick comes out clean or with just a few moist crumbs. - Can I reduce the sugar?
Yes, you can lower the sugar by about 1/4 cup without significantly affecting the bread’s texture. Keep in mind that sugar also helps with browning and moisture, so too much reduction may make the bread less flavorful or dry. - Can I make this recipe vegan?
While this recipe calls for eggs and yogurt, you can try using flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg, rested until thickened) and a non-dairy yogurt. The texture may be slightly different, but many readers have had success with these swaps in similar quick breads. - Is this bread freezer friendly?
Absolutely! Gluten free lemon zucchini bread freezes well. Slice and wrap pieces individually for quick snacks, or freeze the whole loaf. Thaw at room temperature or in the fridge before enjoying.
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Gluten Free Lemon Zucchini Bread Recipe That’s Moist & Bright