Gluten free lemon zucchini bread takes the classic zucchini loaf to another level with a pop of citrus flavor from lemon juice and zest. A simple lemon glaze brings it all the way to wow!
Today for breakfast in my house, I went in a slightly indulgent direction with a most moist and tender quick bread, this iced gluten free lemon zucchini bread. But I have a good reason.
This morning, I’m shipping two of my three children off to sleepaway camp for almost a month. The third, my oldest, has a nationals softball tournament for a week with my husband. Then she joins her siblings for another couple weeks away. They’re leaving me all alone! In theory, it sounds very exciting, but in reality … it gets sad really really fast. But it will give me a chance to concentrate on work without having to stop to pick-up-drop-off-make-dinner-bandage-boo-boos. And starting today I have 2 weeks to prepare for the photo shoot for my next cookbook (no details yet!), so it will be me and my dogs for long, long days in the kitchen. I can think of worse places to be, though.
This recipe is as simple to put together as any other quick bread, so the devil’s in the details of the ingredients and method. Lately, there have been some comments on recipes from readers who have had a problem with a relatively simple recipe, and it usually comes down to one of three things: 1. The flour blend you choose (did you use one of my recommended gluten free flour blends? they’re not all created equal by far!); 2. Measuring dry ingredients by weight (volume is so so so unreliable, due to unavoidable human error and/or variation in dry measuring cups); or 3. Oven temperature. If your oven runs hot (most do; mine does!) and you are not relying upon a separate oven thermometer, the outside of baked good will cook too quickly, long before the inside has a chance to finish and your baked goods will burn and sink.
I can’t totally promise that this will be my very last zucchini recipe of the season. It’s just such a versatile vegetable, and I just have so much zucchini and squash and I think you might, too. But if you’re looking for a uniquely flavorful, moist and tender quick bread, this is the one for you. Make it for someone special in your life, whether they’re leaving you all alone for a month or not. ;)
Iced Gluten Free Lemon Zucchini Bread
1 5/8 cup (228 g) all purpose gluten free flour (I used Better Batter)
3/4 teaspoon xanthan gum (omit if your blend already contains it)
6 tablespoons (54 g) cornstarch (or try potato starch or arrowroot)
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup (200 g) granulated sugar
Zest of 1 large lemon
2 cups (200 g) grated zucchini
2 eggs (100 g, weighed out of shell) at room temperature, beaten
5 tablespoons (70 g) neutral oil (like vegetable, canola or peanut oil)
3 tablespoons freshly squeezed lemon juice (from 1 large lemon)
1 1/2 cups (173 g) confectioners’ sugar
1 1/2 tablespoons freshly squeezed lemon juice, plus more by the 1/4 teaspoonful if necessary
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. The zucchini should now weigh about 100 grams. Add it to the dry ingredients and mix to combine. Set the dry ingredients aside. Place the remaining 3/4 cup (75 g) 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.
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.
Make the glaze. 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.