Gluten Free Lemon Zucchini Bread

This Gluten Free Lemon Zucchini bread combines two of my favorite quick bread. The added zucchini keeps this quick bread moist and combined with the lemons it is the perfect way to use up any zucchini you may have on hand. Don't skip the lemon sour cream glaze for that little extra burst of lemon flavor. This Gluten Free Lemon Zucchini Cake makes the perfect treat to enjoy for breakfast or with your afternoon coffee.

If you have an abundance of zucchini, make sure to check out my Gluten Free Chocolate Zucchini Cake and my Classic Gluten Free Zucchini Cake

How to make Gluten Free Lemon Zucchini Bread

You will be surprised to learn how easy it is to make this lemon zucchini bread. The key is not to remove too much moisture from the zucchini, unlike my gluten-free zucchini bread recipe.

1. Preheat the oven to 350F and line the loaf pan with parchment paper and set aside. Make sure to leave some overhang which will help to remove the fully baked zucchini bread from the pan.
2. Shred and measure out the zucchini. Since this recipe does rely on the moisture of the zucchini, I only pat it with a paper towel to remove some of the moisture. You will need 135 grams of shredded and patted dry zucchini (Measure AFTER patting it dry)
3. In a small bowl sift together the gluten free flour, instant pudding mix, baking powder, and kosher salt.
4. In a large mixing bowl combine the granulated white sugar and lemon zest. Using your fingers, rub the zest into the sugar. This will bring out the oils and lemon flavor of the zest and give the lemon loaf a bright lemon flavor without adding lemon extract.

5. Add the eggs, vanilla extract, and neutral oil to the lemon sugar mixture and whisk until fully combined.
6. Whisk in the sour cream (or greek yogurt) until smooth and no lumps of sour cream remain in the batter.
7. Add the dry ingredients to the wet ingredients and whisk to combine. Switch to a flexible rubber spatula and fold everything together. While we don’t have to worry about building gluten, try not to overmix your batter. 

8. Fold in the shredded zucchini and transfer the zucchini bread batter to the prepared loaf pan. Use a spatula, spoon, or small offset to smooth it out evenly. At this point, you can actually refrigerate the unbaked bread batter for up to 24hrs before baking it.
9. If you like, dip a butter knife in some neutral oil and make a “cut” around ¼ inch deep down the middle of the loaf batter. This will be a guide for the “middle crack” of your quick bread. A crack will happen anyway but this way you know where it will happen.
10. Place the gluten-free lemon zucchini cake in the preheated oven and bake at 350F for 55-65 minutes. The loaf is done when it is golden brown and a toothpick inserted in the center comes out clean. The internal temperature should register between 200F and 205F Allow for it to cool in the pan for 10-15 minutes. Then remove it from the loaf pan, transfer it to a cooling rack and allow it to cool completely.

Lemon Sour Cream Glaze

This gluten-free lemon zucchini cake is finished with a simple lemon sour cream glaze. Combine the powdered sugar, fresh-squeezed lemon juice, and Greek yogurt (or sour cream) in a small bowl and whisk until smooth and creamy. Spread evenly over the top of the cake using a spoon, allowing some of it to drip down the sides. Garnish with lemon sugar or fresh berries if you like. To make lemon sugar, combine some lemon zest and granulated white sugar in a small bowl and rub the zest into the sugar. Allow for it to sit at room temperature for it to dry out a bit.

Allow for the icing to set before enjoying a slice of the lemon loaf.

Storage and Freezing of Lemon Zucchini Bread

Store any leftovers you may have at room temperature for up to 3 days. If you live in a warmer climate, I recommend storing it in the fridge. Allow it to come to room temperature before serving.

Lemon Zucchini bread – sliced or unsliced – freezes very well. To freeze an entire loaf, wrap the cooled bread in plastic wrap and place it in a large ziplock bag. You can freeze quick bread for up to 6 months.

To freeze slices of GF zucchini bread, place them on a parchment lined sheet tray and freeze for 2-3 hours. Once frozen wrap each slice in plastic wrap and store in a freezer bag for up to 3 months.

To defrost an entire loaf allow it to sit at room temperature UNWRAPPED for several hours. Slices defrost quickly at room temperature. You may nuke them in the microwave but if they are glazed, they may become sticky.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.