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
Scale
- 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