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Gluten-Free Lemon Zucchini Bread
Fresh lemon zest and tart juice cut right through the natural sweetness of this incredibly moist zucchini loaf. Using a gluten-free flour blend keeps the crumb tender, so you won't even notice it's missing the wheat. A simple citrus glaze poured over the top locks in the moisture and adds a punch of zesty flavor. It's a fantastic way to use up summer squash while satisfying your sweet tooth.
Equipment
- Oven
Ingredients
- 1 cup granulated sugar
- 2 eggs
- ½ cup vegetable oil
- 1 teaspoon gluten-free vanilla
- 1½ cups Betty Crocker Gluten Free all-purpose rice flour blend
- 1 teaspoon gluten-free baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¾ cups shredded zucchini
- 2 tablespoons finely shredded lemon peel
- 2 tablespoons fresh lemon juice
- ½ cup powdered sugar
- 2 to 3 teaspoons fresh lemon juice
Instructions
- 1Preheat the oven to 350°F. Lightly grease only the bottom of a 9x5-inch loaf pan, or coat it with cooking spray. Greasing only the bottom helps the bread cling to the sides as it rises, giving you a taller loaf.
- 2Beat the granulated sugar and eggs in a large bowl with an electric mixer on medium speed until well blended. Add the vegetable oil and vanilla, beating until the mixture is smooth.
- 3Whisk the gluten-free flour blend, baking powder, baking soda, and salt together in a medium bowl. Gradually beat the dry ingredients into the egg mixture on low speed until just combined. Fold in the shredded zucchini, lemon peel, and 2 tablespoons of fresh lemon juice. Pour the batter into the prepared pan.
- 4Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 15 minutes. This brief resting period prevents the tender loaf from crumbling when you remove it. Turn it out onto a wire rack to cool completely, about 2 hours.
- 5Whisk the powdered sugar and 2 to 3 teaspoons of fresh lemon juice in a small bowl until it reaches a drizzling consistency. Spread the glaze over the completely cooled bread, letting it run down the sides. If the bread is still warm, the glaze will melt and soak in rather than forming a sweet crust.
Notes
- Slicing: It's tempting to cut into the warm loaf, but let it cool completely first and use a sharp knife for the cleanest slices.
- Storage: Keep leftover glazed bread covered in the refrigerator for up to 5 days.
- Zucchini prep: You don't need to squeeze the moisture out of the shredded zucchini for this recipe. That natural liquid helps keep the gluten-free crumb tender.