Iced Lemon Zucchini Bread
This sweet, tender lemon zucchini bread is packed with zucchini you won't ever taste, and has a pop of bright lemon flavor!
Servings: 12 slices
Equipment
- Blender
Ingredients
For the zucchini bread
- 1 ⅝ cup all purpose gluten free flour (I used Better Batter; please click thru for full info on appropriate blends)
- ¾ teaspoon xanthan gum (omit if your blend already contains it)
- 6 tablespoons cornstarch (or try potato starch or arrowroot)
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup granulated sugar
- Zest of 1 large lemon
- 2 cups grated zucchini
- 2 eggs at room temperature, beaten
- 5 tablespoons neutral oil (like vegetable, canola or peanut oil)
- 3 tablespoons freshly squeezed lemon juice (from 1 large lemon)
For the glaze
- 1 ½ cups confectioners’ sugar
- 1 ½ tablespoons freshly squeezed lemon juice plus more by the 1/4 teaspoonful if necessary
Instructions
- Preheat your oven to 325°F. Grease a standard 9-inch x 5-inch loaf pan and set it aside.
Prepare the batter.
- In a large bowl, place flour, xanthan gum, cornstarch, 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 (125 g) of the grated zucchini on a large paper towel, fold over the towel and squeeze the zucchini once firmly to release some of the moisture. T
- he zucchini should now weigh about 100 grams.
- Add the drained shredded zucchini to the dry ingredients and mix to combine. Set the dry ingredients aside.
- Place the remaining 3/4 cup (75 g) of grated and drained 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.
Bake the bread.
- 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.
Glaze the bread.
- In a medium-size bowl, 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.
