Do you leave the skin on zucchini when you grate it for zucchini bread?

Yes! You can peel it if you want, but we leave it on for extra fiber and texture.

Do you take the seeds out of zucchini for zucchini bread?

Nope! They’re so small you won’t notice them in the lemon zucchini bread.

Do you squeeze out the liquid from zucchini for bread?

We recommend squeezing out some of the liquid, but it’s not necessary to wring the shredded zucchini completely dry. The extra liquid helps keep the bread moist.

How do you get moisture out of zucchini without salt?

The easiest way to remove moisture from zucchini for this recipe is to shred it, transfer it to cheesecloth, and gently wring out the liquid.

Can I make lemon zucchini muffins instead?

We haven't tested it, but it should work! Grease a muffin pan with cooking spray, or line it with cupcake liners. Fill each muffin tin 2/3 of the way full, and bake until the muffins are fluffy and a toothpick can be inserted into the center and comes out clean. Then, transfer them to a cooling rack to cool completely before serving.

Lemon Zucchini Bread (Gluten-Free)

Description

Make this easy gluten-free lemon zucchini bread with a handful of simple ingredients for a dairy-free, refined sugar-free quick bread everyone will love!

Ingredients

Units Scale

1 cup grated zucchini (see notes)
3 cups (335-340 grams) blanched almond flour
1/4 cup (30-35 grams) gluten free oat flour (see notes for substitute)
1 Tablespoon ground flaxseed
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon kosher salt
3 large eggs
1 teaspoon vanilla
1/2 – 2/3 cup maple syrup or agave, adjust for desired sweetness
1/4 to 1/3 cup lemon juice + 1 Tablespoon zest
Optional: lemon extract
Optional Garnish: lemon slices to top

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Instructions

Line an 8 x 4 or 9 x 5 pan with parchment paper. Grate zucchini and place in a colander. Set aside.
In a large mixing bowl, whisk together the almond flour, oat flour, flaxseed, baking powder, baking soda and salt. In another mixing bowl, whisk together the eggs, vanilla, maple syrup and lemon juice.
Add the wet ingredients to the flour mixture and gently mix to combine. Fold in the shredded zucchini and lemon zest and mix gently with a spatula to combine.
Transfer the batter into the prepared loaf pan (note – the consistency of the batter will look and feel thick due to the amount of almond flour used, but don’t add any more liquid than suggested, otherwise the middle will not bake properly). Place optional sliced lemon on top and bake at 350F for 40-50 minutes or until a toothpick inserted in the middle comes out clean. If starting to brown at 30 minutes, cover with foil and continue to bake.
Let bread cool in the pan then remove from the loaf pan and chill for 10 minutes in the fridge before slicing. This helps the inside of the bread set after baking.
Store the bread in the fridge in an airtight container for up to 1 week or the freezer for up to 3 months.

Notes

Substitutes – 2 to 3 Tablespoons coconut flour (equivalent grams) may be substituted for oat flour, but note the inside texture and baking time will vary.

Zucchini Tips – Do not grate zucchini too finely. Some moisture/water is okay to leave from the grated zucchini. There is no need to squeeze any water out of the zucchini.

Baking Tips – An 8×4 pan will create a taller loaf but the center will take longer to bake. Use foil to cover if the top is starting to brown. Metal loaf pans bake bread the quickest in comparison to glass pans or ceramic. I prefer to use metal pans for baking bread.

Prep Time: 15
Cook Time: 40-50
Category: breads
Method: bake
Cuisine: american

Nutrition

Serving Size: 1 slice
Calories: 249
Sugar: 10 g
Sodium: 165.8 mg
Fat: 7 g
Saturated Fat: 0.5 g
Carbohydrates: 18.1 g
Fiber: 1.6 g
Protein: 6.9 g
Cholesterol: 50.7 mg

Keywords: zucchini, quick bread, gluten free bread, zucchini bread, breakfast