July 25, 2012

Gluten Free Lemon Zucchini Bread!

Gluten Free Lemon Zucchini Bread

Since the kiddo and I have a gluten intolerance I am always adapting recipes to make them gluten free for us. This recipe I found on Pinterest. Being that we are starting to get TONS of veggies from my little garden my loving hubby built for me, especially zucchini, I decided to start my hunt for some different zucchini goodie recipes!

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!
LEMON-ZUCCHINI LOAF WITH LEMON GLAZE by NancyCreative
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)
Preheat oven to 350. Grease  loaf pan; set aside.
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)
In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

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