Gluten Free Lemon Zucchini Bread
Here it is... Tomatoes on the left, lettuce, carrots, snap peas, zucchini and cucumbers... OH MY!
My zucchini plant has gone nuts! I guess it's from all the rain and then
hot hot weather we have had. But I'm loving it, baking with zucchini is
a great way to get my hubby and kiddo to eat their veggies ;)So here is the recipe, courtesy of Nancy Creative. I just changed out the flour for gluten free, and added xanthan gum :) Thanks Nancy for this totally yummy recipe that's been a BIG HIT with our family and our neighbors!
Makes one 9×5″ loaf
- 2 cups Mama's almond blend gluten free flour (I use Mama's almond blend for all my gluten free baking!)
- 1 1/2 tsp xanthan gum
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup canola oil
- 2/3 cup sugar
- 1/2 cup buttermilk
- Juice of 1 lemon (or 2 Tablespoons lemon juice)
- Zest of 1 lemon
- 1 cup grated zucchini (you don’t need to peel the zucchini before grating it)
In large bowl, blend flour, baking powder, and salt; set aside.
In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.
Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.
Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…
LEMON GLAZE
- 1 cup powdered sugar
- Juice of 1 lemon (or 2 Tablespoons lemon juice)