ecoPharmacist

Gluten Free Lemon Zucchini Bread

This is an amazing gluten free lemon zucchini bread recipe that I have adapted from Nicole Hunn, of Gluten Free On A Shoestring. Her recipe calls for a lemon glaze to be poured over top, however, I prefer a little extra lemon in the bread, and hold the sugar glaze. I’m not a big sugar person, so this fits me well. Hope you enjoy it, its a new favorite at my house!

1  1/2 C + 2 T  all purpose gluten free flour

3/4 tsp xanthan gum (omit if your blend already contains it)

6 T arrowroot

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp kosher salt

1 C granulated sugar

Zest of 2 large lemon (if you want the glaze only use zest of one lemon)

2 C grated zucchini

2 eggs at room temperature, beaten

5 T canola or avocado oil

3 T freshly squeezed lemon juice

Directions:

• Preheat your oven to 325°F. Grease a standard 9-inch x 5-inch loaf pan and set it aside.

• In a large bowl, place flour, xanthan gum, arrowroot, baking soda, baking powder, salt and sugar, and whisk to combine well. Add the lemon zest, and whisk until evenly distributed throughout the mixture, breaking up any lumps in the zest. Place 1 1/4 cups of the grated zucchini on a large paper towel, fold over the towel and squeeze the zucchini to release some of the moisture. Add it to the dry ingredients and mix to combine. Set the dry ingredients aside.

• Place the remaining 3/4 cup of grated zucchini, along with the eggs, oil and lemon juice in a blender, and pulse until well-blended and beginning to emulsify. Create a well in the center of the bowl of dry ingredients, add the wet ingredient mixture. The batter will be thick. Scrape it into the prepared loaf pan, and smooth the top with a wet spatula.

• Place the loaf pan in the center of the preheated oven. Bake, rotating once, until the top is lightly golden brown and a toothpick inserted in the center of the loaf comes out with a few moist crumbs attached (about 50 minutes). Remove from the oven and allow to cool for at least 30 minutes in the loaf pan before transferring to a wire rack to cool completely.

If you want to add a glaze, here it is:

Icing/glaze
1 1/2 C confectioners’ sugar

1 1/2 T freshly squeezed lemon juice, plus more by the 1/4 teaspoonful if necessary

Place the confectioners’ sugar and 1 1/2 tablespoons lemon juice. Mix well, until a thick paste forms. Add more lemon juice by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze. Add liquid very slowly, as it is much easier to thin, than to thicken, the glaze. If you do thin the glaze too much, add more confectioners’ sugar a teaspoon at a time to thicken it. Pour the glaze over the top of the cooled bread and, using a small offset spatula or large knife, spread into an even layer. Allow the glaze to set at room temperature before slicing the loaf thickly and serving.