Gluten-Free Lemon Zucchini Bread

This lemon zucchini bread is sweet enough to serve for dessert, but has ingredients you can feel good about. Almond flour, coconut sugar, honey and Greek yogurt make for a lightened-up version of a summer favorite. 

My love for zucchini is bordering on out of control this year. We aren’t growing any of our own this summer (I plan to change that next year), but I keep buying five or six when we are at the farmers’ market every week. I love zucchini because of how versatile it can be. Throwing together zucchini noodles with meatballs makes for an easy weeknight meal. And, I find myself adding grated zucchini to everything from turkey burgers to chocolate cakes, which helps keep whatever I’m making perfectly moist. We have no problem using up our entire supply every week.

I’d been brainstorming ideas for a lightened-up lemon loaf when this recipe idea popped in my head. Why not throw some zucchini into the mix? The result is a delicate, soft bread that’s not sickeningly sweet. A slice is delicious on its own, but I’m dreaming of drizzling my next loaf with a lavender glaze for an impressive, yet effortless, summer dessert.

I will caution you, the ingredients make this loaf very delicate — especially when warm. Avoid handling it too much until it cools completely and sits in the fridge for a couple of hours.

Now send me your favorite zucchini recipes! I’m on a roll.

Gluten-Free Lemon Zucchini Bread

[ingredients title=”Ingredients”]

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 cup coconut sugar
  • 1/4 cup honey
  • 2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 2 eggs, lightly beaten
  • 1 cup nonfat greek yogurt
  • Zest and juice of 1 large lemon
  • 2 cups grated zucchini (about one large)
  • 1 tsp. vanilla


[directions title=”Directions”]

  1. Preheat oven to 350 degrees. Grease a loaf pan with non-stick cooking spray or butter.
  2. In a large bowl, stir together dry ingredients until well-mixed.
  3. In a separate, large bowl, whisk together eggs, yogurt, lemon zest, lemon juice, zucchini and vanilla. Carefully pour wet mixture into bowl holding dry ingredients. Use a rubber spatula to stir until just combined. Pour batter into loaf pan and bake for 45 to 50 minutes, until a toothpick inserted in the center of the loaf comes out clean.
  4. Allow bread to cool in loaf pan for at least 20 minutes before running a knife around the edges of the pan and carefully inverting the loaf onto a cooling rack. Cool completely to room temperature, then place in fridge for at least two hours before slicing and serving. Store in fridge.


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