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.
- Recipe Ingredients Notes
- Equipment needed for this Recipe
- How to make Gluten Free Lemon Zucchini Bread
- Lemon Sour Cream Glaze
- Storage and Freezing of Lemon Zucchini Bread
- Pro Tips for using Zucchini in Baking
- What is a Pullman loaf pan?
- FAQ about Gluten Free Lemon Zucchini Bread
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- 📖 Recipe
- 💬 Comments
Recipe Ingredients Notes
Gluten Free Flour: I have tested this recipe for gluten-free lemon zucchini bread with my own gluten-free flour blend and Bob’s Red Mill 1-to-1. Both flour blends produced a tender, moist crumb and exceptional flavor. I am not saying other brands will not work in this recipe. I just have not tested them in this application. Flour blends used to develop this great recipe do contain xanthan gum.
Instant Lemon Pudding Mix: Instant pudding mix helps with the texture, moisture, and flavor of this gluten-free lemon loaf. The instant lemon pudding also helps to extend the shelf life of this bread. I use Jell-O Instant Lemon Pudding Mix which is gluten-free and vegan. If you do not want to use Instant Pudding mix, substitute with an equal amount of cornstarch or the same gluten-free flour blend you are using in this recipe.
Lemons: In this recipe for gluten-free lemon zucchini bread we are using the zest of the lemons. Therefore I recommend using organic lemons (if you can). Make sure to give them a good rinse. I do NOT recommend using bottled lemon juice.
Grated Zucchini: The zucchini, which you can not taste at all, actually provides moisture and balances out the sweetness in this recipe.
Neutral Oil: I use a neutral oil such as canola or grapeseed oil. I have not tested this recipe with melted butter. Coconut Oil will be too strong flavored for this recipe and overpower the lemon flavor.
Greek Yogurt or Sour Cream: Greek Yogurt or Sour Cream not only provides flavor in this gluten-free lemon loaf but also fat. I have tested this recipe with greek yogurt and sour cream and both products work interchangeably.
Equipment needed for this Recipe
My recipe for gluten-free lemon zucchini bread is very simple to make and doesn’t require any fancy equipment. You will need a box grater to grate the zucchini (you may also use your food processor), a large bowl to mix the zucchini bread batter, a small bowl for the dry ingredients, a whisk, a rubber spatula, and a small offset knife. A zester and a juicer (I especially like this one: Lemon Squeezer) for the lemons will also needed. I use a 8.4”x4.5”x4.1 Pullman Loaf Pan in all my quick bread recipes but a standard 8×4 loaf pan will work as well.
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 to not remove too much of the moisture from the zucchini, unlike my gluten-free zucchini bread recipe.
Step 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.
Step 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)
Step 3: In a small bowl sift together the gluten free flour, instant pudding mix, baking powder, and kosher salt.
Step 3: 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.
Step 4: Add the eggs, vanilla extract, and neutral oil to the lemon sugar mixture and whisk until fully combined.
Step 5: Whisk in the sour cream (or greek yogurt) until smooth and no lumps of sour cream remain in the batter.
Step 6: 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.
Step 7: 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.
Step 8: 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 anyways but this way you know where it will happen.
Step 9: 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. Using a spoon, spread evenly over the top of the cake, 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.
Pro Tips for using Zucchini in Baking
When it comes to choosing the zucchini to make gluten-free lemon zucchini bread, using smaller zucchinis is better. Smaller zucchinis have more moisture and sweetness while supersized zucchinis can be dry and bitter. Definitely not something you will want in your zucchini bread.
To shred zucchini for bread, you can use the small grates on a box grater or use the shredding attachment for your food processor. I don’t recommend blending the zucchini (unless you plan to make zucchini soup)
If you use small zucchinis, there is no need to remove the seeds before grating them. The seeds should be so small, that they just dissolve. If you use large, oversized zucchini you may need to remove the seeds before grating them.
Because smaller zucchinis are moist, I highly recommend patting the shredded zucchini dry with a paper towel before using it in this recipe for gluten free lemon zucchini cake
What is a Pullman loaf pan?
A Pullman loaf pan is a rectangular shaped pan with straight sides which allow loaf bread, like this delicious quick bread, to rise taller without collapsing.
FAQ about Gluten Free Lemon Zucchini Bread
Summer Squash and Zucchini are interchangeable in this recipe.
While this recipe can easily be made dairy-free, it was not developed to be made with vegan replacements for eggs. I recommend using a recipe specifically developed for a vegan diet
While I have not tested this recipe for lemon zucchini cake as muffins, I don't see why it would not work. As for baking time, I am not able to give you a precise time.
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 very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and 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. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it 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.
Gluten Free Lemon Zucchini Bread
- 265 grams gluten free multipurpose flour
- 25 grams Instant Lemon Pudding Mix
- 2 teaspoon baking powder
- ½ teaspoon kosher salt
- 135 grams zucchini, patted dry
- 150 grams granulated white sugar
- Zest of 2 Lemons, medium size (5 grams)
- 90 grams neutral oil
- 20 grams fresh lemon juice
- 2 large eggs, at room temperature
- 60 grams full fat greek yogurt or sour cream
- 175 grams powdered sugar
- 20 grams lemon juice, fresh squeezed
- 30-40 grams greek yogur
How to make a Gluten Free Lemon Zucchini
- Preheat the oven to 350F, spray the Pullman loaf pan with some cooking spray, and line with parchment paper leaving some overhang on the sides.
- In a small bowl whisk together the gluten-free flour, instant lemon pudding mix (or corn starch), baking powder and kosher salt. Set aside.
- Shred the zucchini and pat it dry with a paper towel to remove some of the moisture. Measure AFTER patting it dry.
- In a large bowl combine the granulated white sugar and lemon zest. Using your fingers, rub the zest into the sugar.
- Add the eggs, lemon juice, and neutral oil to the sugar mixture and whisk to combine
- Whisk in the greek yogurt (or sour cream) until no lumps remain
- Add the dry ingredients to the wet ingredients and with a flexible rubber spatula fold everything together.
- Fold in the shredded zucchini and transfer the lemon zucchini bread batter to the prepared loaf pan. Use a spatula, spoon, or small offset to smooth it out evenly. 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 (which will happen anyways but this way you know where it will happen)
- Place the loaf in the preheated oven and bake at 350F for 55 - 60 minutes. The loaf is done when it is golden brown and a toothpick inserted in the center of the loaf comes out clean. Baking time varies from oven to oven. Allow for it to cool in the pan for 10-15 minutes before removing it from the loaf pan and transferring it to a cooling rack to cool completely
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.
- Using a spoon, spread evenly over the top of the loaf 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 the icing to set before enjoying a slice of the lemon loaf.
Loaf Pan: My pan of choice for this gluten-free lemon loaf recipe is an 8.4”x4.5”x4.1 Pullman Loaf Pan. A standard loaf pan will work as well but I highly recommend investing in a Pullman loaf pan if you bake a lot of loaf bread/cakes.
Baking Times: Baking times listed in the recipe card are for a pullman loaf pan. If you use a different pan, please adjust baking times accordingly. Overbaking will result in a dry lemon zucchini loaf.
Zucchini: I recommend patting the zucchini dry vs squeezing out all the liquids like when making Zucchini bread. This lemon zucchini bread relies on the moisture found in the Zucchini or your bread will be dry.
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Amount Per Serving: Calories: 267
Calories are a guestimate and randomly generated.