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Two hands holding a baked loaf of lemon zucchini bread.

Lemon Zucchini Bread

  • Author: Lindsay Cotter
  • Total Time: 28 minute
  • Yield: 9-11 slices 1x
  • Diet: Gluten Free


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!


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
  • 1/22/3 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



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


  • 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