Gluten-Free Lemon Zucchini Bread (Tastes Like Dessert)

❤️ Sandi’s Recipe Summary

Last year, a few readers wrote to ask if I had any ideas on what to do with all the zucchini they were growing. I am not one to disappoint, and I am really proud of this fluffy gluten-free lemon zucchini bread with lemonade icing recipe. Not only is this quick bread delicious, but it passed the eating test with my picky eater!

If you are more of a flavor purist, I also have a great plain Gluten-Free Zucchini Bread recipe and these fluffy Gluten-Free Zucchini Muffins.

Behind the Recipe: Testing Notes and Tips

I tested this gluten-free zucchini bread recipe with lemon with both Bob’s Red Mill 1:1 Gluten-Free Flour and King Arthur Measure for Measure.

• Both flours worked. I recommend allowing the batter to rest for 15 minutes before baking.
• On my first test, I did not squeeze the zucchini well enough, which left too much moisture, and the loaf turned out overly moist with a texture that felt a little weighed down. I also noticed that the zucchini flavor came through more than I wanted, which dulled the lemon.
• For the second round, I reduced the quantity of zucchini shreds slightly and added some lemon extract. That small change made a big difference because the lemon flavor came forward, and the texture was spot on.

For more guidance on flour blends, read my Gluten-Free Flour Guide.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

• Gluten-Free Flour Blend – I tested this blend with the two blends I discussed in the Testing Notes section above. Other blends should work, but you may need to tweak the wet and dry ratios of the batter. One Canadian reader tested President’s Choice and said it worked well.
• Binder – If your blend doesn’t contain a binder, please add 3/4 teaspoon of xanthan gum.
• Sugar – Cane sugar adds the perfect balance of sweet and tart flavors, and helps the cake bake with a pretty light golden color.
• Baking Soda and Powder – These provide leavening so this quick bread rises up high in the loaf pan. You need a combo of the two due to the acidity of the lemon juice.
• Zucchini – This is the star of this gluten-free zucchini bread with lemon. I use regular zucchini, not summer squash.
• Eggs – Use large eggs.
• Light Oil – I did test this with olive oil in my first round of testing. I recommend using a lighter, unflavored oil.
• Lemon Juice and Zest – Fresh lemon is best.
• Dairy-Free Milk – I used Oatly Basic dairy-free milk, but any type of plant-based milk and regular milk work. Do not use canned coconut milk. It is too thick.

How to Make Gluten-Free Lemon Zucchini Bread (Step-By-Step)

Step 1: Add the dry ingredients to a large mixing bowl. Use a whisk to combine them.

Step 2: Use a large grater to shred the zucchini onto a clean kitchen towel. Wrap the zucchini and squeeze multiple times to get the moisture out. Let the shreds sit on the kitchen towel for another 10 minutes. I then used a paper towel to give a final squeeze.

Step 3: Add the wet ingredients to a mixing bowl and whisk to blend. (*If your zucchini still feels wet, squeeze more moisture out with clean paper towels!) Add in the zucchini shreds and whisk again.

Step 4: Pour the wet ingredients into the dry ingredients and mix until they are just barely mixed. Do not overmix the batter.

👀 Sandi Says: Your batter texture should be similar to what I show in the photo above. It will resemble muffin batter. If your batter is runnier, add more flour, 1 tablespoon at a time. If your batter is too thick, add more milk, 1 tablespoon at a time, until you achieve the desired thickness.

Step 5: Line a one-pound loaf pan (standard size) with parchment paper. This makes it a lot easier to lift the bread out of the pan when it is finished baking. Pour the batter in and top with some optional coarse sugar.

Step 6: Bake the bread for 45 minutes until the bread is golden on top. Insert a toothpick in the middle of the loaf. If it comes out clean, the bread is finished baking. Remove the pan from the oven and place it on a cooling rack for 5 minutes. After 5 minutes, pull up on both sides of the parchment paper to lift the bread out of the pan. Place it back on the cooling rack.

Step 7: Whisk the powdered sugar and lemon juice into the icing. You can make it as thick or as runny as you prefer. Drizzle or spread the icing on the bread after it has fully cooled.

👀 Sandi Says: The final baking time will vary depending on the size of your loaf pan, the material the pan is made of, and whether you live at a higher altitude.

Do not cut the bread until it is fully cooled, or it can be a little gummy. Giving your quick bread time to cool allows the inside to set, making the perfect tender crumb.

Storage and Freezing Tips

• Gluten-free will not keep fresh for very long. I recommend storing in an airtight container. If you don’t plan to finish this gluten-free lemon zucchini bread within two days, I recommend freezing it. This bread will keep fresh for 2 to 3 days on the counter in the container. (Depending on how hot your house is.)
• To freeze it whole: Wrap the cooled bread in plastic wrap, then slide it into a freezer-safe zipper bag.
• To freeze slices: Place fully cooled slices into a freezer bag. Squeeze the air out and freeze flat.
• To thaw: Let the bread come to room temperature. I like to microwave slices for 25 seconds to thaw and soften them.

Read more tips in my Gluten-Free Bread Storing Guide.

Frequently Asked Questions:

More Gluten-Free Quick Bread Recipes:

• Gluten-Free Banana Strawberry Bread – Tender and delicious!
• Easy Gluten-Free Pumpkin Bread
• Gluten-Free Irish Soda Bread – Add any mix-ins.
• Gluten-Free Pineapple Banana Bread – Has the flavor of the tropics!