Gluten free lemon zucchini bread brings together the bright citrus tang of fresh lemons with mild zucchini in a tender, moist loaf. The sour cream glaze adds just the right finishing touch for a slice that’s never dry or crumbly.
This recipe resolves issues of dryness, density, and crumbliness in gluten-free zucchini bread while delivering intense lemon flavor throughout the loaf.
Finding good gluten free zucchini bread can be tricky – too often they turn out dense or fall apart when sliced. I’ve tested this recipe countless times to solve those common problems while letting the lemon flavor shine through each bite.
This recipe works because it uses a special technique for preparing the zucchini and incorporates lemon in multiple ways. The bread stays fresh for days and takes about 65 minutes to bake, with a cooling time of just 15 minutes before you can remove it from the pan.
If you enjoy baking with vegetables, you might also want to check out my Gluten Free Zucchini Brownies for another delicious way to use up your garden harvest.
Table of contents
Dietary Considerations
- This recipe is gluten-free when using certified gluten-free flour blend as stated in ingredients.
- The recipe can be dairy-free by substituting Greek yogurt with non-dairy yogurt alternatives.
- This recipe is not vegan due to eggs and dairy in the ingredients list.
- The recipe is vegetarian-friendly as it contains no meat products.
- This bread is not keto or low-carb due to flour and powdered sugar content.
Why You Will Love This Recipe
- Double Lemon Punch This bread gives you twice the lemon flavor from fresh juice and zest. The special “lemon sugar” technique I use releases extra oils from the zest for bright citrus taste in every bite.
- Never Dry or Crumbly My gluten-free zucchini bread stays moist for days thanks to three moisture-boosters: shredded zucchini, sour cream, and a secret ingredient—instant lemon pudding mix that improves the texture.
- Make Now, Bake Later You can mix this batter and refrigerate it for up to 24 hours before baking. I love making it the night before when I’m cooking for my mom and siblings who need gluten-free options.
- Freezes Beautifully This gluten free lemon zucchini bread freezes for up to 3 months without losing quality. I wrap unglazed loaves in plastic then foil, and add the fresh lemon-sour cream glaze after thawing.
Gluten Free Lemon Zucchini Bread
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 1 loaf 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: gluten-free
Description
A moist and tender gluten-free lemon zucchini bread with a sour cream glaze, combining the tang of fresh lemons and mild zucchini.
Ingredients
- 2 cups gluten-free all-purpose flour blend
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded zucchini
- 3/4 cup granulated sugar
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1/3 cup neutral oil (avocado or canola)
- 2 large eggs, at room temperature
- 1/4 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1/4 cup instant lemon pudding mix
- 1 cup powdered sugar (for the glaze)
- 2–3 tablespoons fresh lemon juice (for the glaze)
- 2 tablespoons sour cream or Greek yogurt (for the glaze)
Instructions
- Preheat your oven to 350°F. Line a 9×5 inch loaf pan with parchment paper, allowing some overhang on the sides for effortless removal later.
- Place the granulated sugar in a large bowl and add the lemon zest. Use your fingertips to rub the zest into the sugar for about 1-2 minutes until the mixture becomes fragrant and slightly moist. This method releases valuable essential oils from the zest, infusing your gluten-free lemon zucchini bread with vibrant citrus flavor.
- Shred your zucchini, then pat it dry lightly with paper towels. This method removes excess moisture while keeping enough water for a tender loaf. Small to medium zucchini tend to be less watery and more flavorful than larger ones, and there is no need to peel them.
- To the lemon sugar mixture, add the eggs, oil, lemon juice, sour cream, and vanilla extract. Whisk these wet ingredients together until smooth and combined.
In a separate bowl, whisk together the gluten-free flour, instant lemon pudding mix, baking powder, baking soda, and salt. Gently fold the dry mixture into the wet ingredients until just combined. It’s important not to overmix, as this can lead to a denser loaf.
Carefully fold in the prepared zucchini until it’s evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. For an appealing crack on top, dip a butter knife in oil and create a shallow cut down the center of the loaf. This technique will guide the bread where to split as it rises, just like in professional bakeries.
- Bake the loaf for 55-65 minutes, or until a toothpick inserted in the center comes out clean. The internal temperature should reach 200-205°F to ensure it is baked through. If the top browns too quickly, loosely cover it with foil after 40 minutes. This precise baking ensures your gluten-free lemon zucchini bread won’t be underbaked or dry.
- Once baked, allow the bread to cool in the pan for 15 minutes. Use the parchment paper overhang to lift it out onto a cooling rack. Let it cool completely before adding the lemon glaze to prevent the glaze from melting.
- In a small bowl, whisk together the powdered sugar, fresh lemon juice, and sour cream until smooth. Start with 2 tablespoons of lemon juice and add more if you prefer a thinner glaze. Pour this glaze over your completely cooled bread, allowing it to dribble down the sides. Let the glaze set for 30-60 minutes before slicing.
Notes
- Use a quality gluten-free all-purpose flour blend such as Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. Make sure it contains xanthan gum, which is important for texture.
- If you find yourself without instant lemon pudding mix, you can substitute it with 1/4 cup cornstarch and an additional tablespoon of lemon zest. This adjustment will help maintain moisture in the loaf.
- For the best flavor and moisture balance, choose smaller zucchini. They will be less watery than larger ones, contributing to a better texture in your gluten-free lemon zucchini bread.
- You can store your bread at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate it for up to 5 days or freeze for up to 3 months. When freezing, cool the loaf completely (unglazed), wrap tightly in plastic wrap and then in aluminum foil. Thaw unwrapped at room temperature before glazing.
- If you’re short on time, you can prep the batter and refrigerate it for up to 24 hours before baking. This flexibility is perfect for busy schedules.
- If you’re feeling creative, consider adding variations like blueberries for a lemon-blueberry twist or poppy seeds for extra texture.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Ingredient Notes
- Gluten-free all-purpose flour blend: Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure work best here. Check that your blend contains xanthan gum—it’s what helps the bread hold together.
- Zucchini: Choose small to medium ones as they’re less watery and have better flavor. No need to peel them, just shred and lightly pat dry.
- Lemons: You’ll need both juice and zest from 2-3 medium lemons. Fresh is a must for that bright flavor that bottled juice can’t match.
- Neutral oil: Avocado or canola oil adds moisture without competing with the lemon flavor.
- Sour cream or Greek yogurt: Used in both bread and glaze, this adds moisture and a subtle tanginess that works with the lemon.
- Instant lemon pudding mix: This secret ingredient helps keep the bread moist. Can’t find it? Swap for 1/4 cup cornstarch plus an extra tablespoon of lemon zest.
- Eggs: Let them come to room temperature for better mixing with other ingredients.
- Baking powder and baking soda: The combination gives just the right amount of rise for a fluffy texture.
- Vanilla extract: A touch of vanilla rounds out the bright lemon flavor.
- Powdered sugar: For the glaze—its fine texture dissolves smoothly when mixed with lemon juice and sour cream.
Recipe Baking Tips
- If your zucchini bread turns out soggy, pat shredded zucchini with paper towels until you remove about 2 tablespoons of moisture before mixing into batter.
- When the top browns too quickly during baking, place a piece of foil loosely over the bread after 40 minutes in the oven.
- For the most pronounced lemon flavor, rub zest with sugar using your fingertips for 1-2 minutes before adding other ingredients.
- If your gluten-free bread crumbles when slicing, let it cool completely for at least 2 hours before cutting with a serrated knife.
- When substituting the instant pudding mix, use 1/4 cup cornstarch plus 1 tablespoon extra lemon zest to maintain moisture without changing texture.
Serving Suggestions
Serve gluten free lemon zucchini bread with morning coffee or afternoon tea. Pair with fresh berries or citrus fruit salad.
Use as base for strawberry shortcake or trifle. Sandwich between layers of whipped coconut cream and sliced peaches.
Top with cream cheese spread or dairy-free butter. Drizzle with honey or maple syrup.
Recipe variations
- You can use 1/2 cup blueberries in your gluten-free lemon zucchini bread for a fruity twist. This adds bursts of flavor that complement the lemon perfectly.
- Add 1/4 cup poppy seeds to the batter before folding in the zucchini. The tiny seeds provide a pleasant crunch against the tender bread texture.
- Either coconut flakes or sliced almonds can top your loaf before baking. Sprinkle 1/3 cup on the batter for a crispy, golden finish.
- If using dried cranberries, add 1/3 cup for a tart-sweet dimension.
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How to Store?
To keep your gluten free lemon zucchini bread fresh and delicious, follow these storage tips:
Room Temperature: Store the lemon zucchini bread in an airtight container at room temperature up to 3 days. Keep away from direct sunlight or heat sources to maintain moisture.
Refrigeration: Place the gluten free lemon zucchini bread in an airtight container in the refrigerator up to 5 days. Let sit at room temperature for 10 minutes before serving for the best texture.
Freezing: Cool the gluten free lemon zucchini bread completely (unglazed), wrap tightly in plastic wrap, then aluminum foil up to 3 months. Thaw unwrapped at room temperature, then add glaze before serving.
Other Recipes You’ll Love
- Gluten-Free Chocolate Chip Cookies
- Gluten-Free Snickerdoodle Cookies
- Gluten-Free Oatmeal Zucchini Cookies
- Gluten-Free Chocolate Oatmeal Cookies
Vinegar in gluten-free bread helps it rise by reacting with baking soda. It adds a slight sour taste similar to wheat and makes the dough more elastic.
Binders like xanthan gum make gluten-free bread stretchy. They need time and water to work properly, becoming sticky immediately and forming a gel-like consistency.
Yes, you should squeeze water out of zucchini for bread. This step helps maintain consistent moisture levels since zucchini varieties differ in water content.
To make gluten-free bread rise more, use eggs in your recipe. Eggs act as natural leaveners that boost volume while adding moisture, flavor and protein.
If you enjoyed this gluten free lemon zucchini bread or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
