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Lemon Zucchini Bread (Dairy Free)

 

Lemon Zucchini Bread (Dairy Free)

1¾ cups Mama’s Almond Blend or Coconut Blend Flour
1 tsp. ground ginger
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1½ tsp. xanthan gum
½ cup walnuts (optional)

⅔ cup oil (canola, safflower, soybean)
2 Tbsp. fresh lemon juice
2 eggs
1¼ cups zucchini, grated
1 cup sugar
1 tsp. lemon zest

Glaze ½ cup powdered sugar, 1 Tbsp. lemon juice, 1 tsp. lemon zest

Directions

Preheat oven to 350 °.

In a small bowl combine flour, ginger, baking powder, baking soda, salt, xanthan gum and walnuts. Mix together and set aside.

In a mixing bowl combine oil, lemon juice, zucchini, eggs, zest and sugar. Mix on medium speed until well combined. Pour in half of flour mixture and mix on low until combined. Add remaining flour. Mix until combined.

Spread into bread pan. Smooth out top with rubber scraper. Sprinkle lightly with sugar, if desired. Bake for 55-60 minutes just below center rack in oven. Cover last 20 miinutes to prevent over browning.

Allow to cool for 30-60 minutes. Drizzle glaze over top of bread, slice and serve.

 

Lemon Zucchini Bread (Dairy Free)
Recipe Type: Muffins & Quickbreads
Author: Rachel Carlyle Edington – Gluten Free Mama
Prep time:
Cook time:
Total time:
Ingredients
  • 1¾ cups Mama’s Almond Blend or Coconut Blend Flour
  • 1 tsp. ground ginger
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • 1½ tsp. xanthan gum
  • ½ cup walnuts (optional)
  • ⅔ cup oil (canola, safflower, soybean)
  • 2 Tbsp. fresh lemon juice
  • 2 eggs
  • 1¼ cups zucchini, grated
  • 1 cup sugar
  • 1 tsp. lemon zest
  • Glaze ½ cup powdered sugar, 1 Tbsp. lemon juice, 1 tsp. lemon zest
Instructions
  1. Preheat oven to 350 °. Lightly Spray loaf pan with cooking spray.
  2. In a small bowl combine flour, ginger, baking powder, baking soda, salt, xanthan gum and walnuts. Mix together and set aside.
  3. In a mixing bowl combine oil, lemon juice, zucchini, eggs, zest and sugar. Mix on medium speed until well combined. Pour in half of flour mixture and mix on low until combined. Add remaining flour. Mix until combined.
  4. Spread into bread pan. Smooth out top with rubber scraper. Sprinkle lightly with sugar, if desired.
  5. Bake for 55-60 minutes just below center rack in oven. Cover last 20 minutes to prevent over browning.
  6. Allow to cool for 30-60 minutes. Drizzle glaze over top of bread, slice and serve.

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3 Comments

  1. Angie August 8, 2012 at 7:47 pm
    Does coconut oil work as a replacement for canola oil?
  2. Rebecca F June 20, 2014 at 4:41 am
    I can&#39;t wait to try this!! it sounds so yummy, I love anything lemon and zucchini bread is a fav for me as well :)<br />
  3. Anonymous July 29, 2014 at 10:45 am
    I made this and it is light flavoured and easy to eat. Because I am in Australia I just used a general self raising gluten free flour that contained xanthum gum (so didn&#39;t use the amount here). I also squeezed the excess water out of the zucchini before adding. Plus only used 1/3 cup white sugar with 1/3 cup of rice malt syrup. Next time I will reduce the amount of oil by about a tbs to

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