This Lemon Zucchini Bread is made with simple ingredients for a quick, gluten-free, dairy-free treat that’s full of sweet, refreshing flavor and plenty of nutrients, too! Keep a batch on hand for breakfast, afternoon snacks, or dessert!
The Best Lemon Zucchini Bread
We don’t know about you, but every summer we find ourselves overloaded with tons and tons of zucchini! We aren’t complaining, though. We put it to good use in recipes like our air fryer zucchini fries, enchilada stuffed zucchini boats, and this three herb tomato zucchini salad.
However, while we love the savory recipes, every once in a while we want something a little on the sweeter side. Enter, this lemon zucchini bread recipe!
Soft, fluffy, and full of sweet, citrus flavor, it’s the perfect quick bread to celebrate summer, it:
- Comes together with a handful of simple ingredients.
- Is gluten-free and dairy-free.
- Bakes in under an hour.
- Is full of nutrients and tastes like dessert.
Gluten-Free Ingredients You Need
Better than your classic zucchini bread, this gluten-free zucchini bread recipe uses a handful of nutritious ingredients and is completely refined sugar-free! Here’s what you need:
- Zucchini – You’ll need 1 cup of grated zucchini. This usually equals 1 large or 2-3 medium zucchinis.
- Gluten-Free Flours – We use a combination of blanched almond flour and gluten-free oat flour to create a soft bread that’s hearty and holds its shape.
Ingredient Swap: Coconut flour may be substituted in equivalent grams for oat flour, but the texture and baking time may vary.
- Ground Flaxseed – Used to add extra texture, fiber, and a subtle nutty taste while keeping the bread moist without the need for Greek yogurt or sour cream.
- Large Eggs – Used to help the bread hold its shape. We haven’t tested it with an egg substitute and cannot guarantee your results if you do.
- Maple Syrup – This helps sweeten the bread without the need for refined sugar. If preferred, agave can be substituted.
- Fresh Lemon Juice and Lemon Zest – This contributes a refreshing taste and helps improve the texture of the bread.
- Baking Staples – As with most baked goods, baking powder, baking soda, salt, and a teaspoon vanilla extract are also included.
Note: We also like to include lemon extract and lemon slices on top for a picture-worthy appearance and to boost the lemon flavor!
Baking Tips
Just when you thought this recipe couldn’t get any easier, we’ve got a few extra tips to make sure the process is failproof!
- Don’t Grate Too Finely. You want the zucchini to be finely shredded but not complete pulp. It’s okay to leave some moisture. We don’t need the zucchini completely dry. It just should not be dripping wet!
- Measure Carefully. We recommend using a food scale to measure the ingredients accurately. If that is not an option, the spoon and level method also works well for the dry ingredients.
- Check Your Loaf Pan Size. Both 8×4 and 9×5-inch loaf pans can be used for this recipe. An 8×4 pan will create a taller loaf but will take slightly longer to bake.
Note: Metal loaf pans bake bread the fastest in comparison to glass or ceramic pans. For this reason, we prefer to use metal pans.
- Don’t Overmix. You want to combine the ingredients just until the mixture is smooth and no streaks remain. Continuing to mix will overwork the batter and cause your bread to become dry and tough.
- Cover the Bread. If the bread starts to brown before the center is finished baking, cover it with foil, and continue to bake.
Baking Tip: For sweeter bread, whisk together powdered sugar, water, and a dash of lemon extract to create a lemon glaze to drizzle on top!
How to Make Lemon Zucchini Bread
The easiest bread you’ll ever make, this gluten-free lemon zucchini bread comes together with minimal prep time and a total time of just over an hour! Be sure to check the recipe card below for the complete instructions.
- Prepare. Line a pan with parchment paper, grate your zucchini, and set it aside in a colander.
- Mix the Dry Ingredients. Add the dry ingredients to a large bowl, and stir until they’re well combined.
- Whisk the Wet Ingredients. In a second large bowl, whisk the wet ingredients until smooth.
- Combine the Wet and Dry Ingredients. Add the wet ingredients to the dry ingredients, and gently mix to combine. Fold in the shredded zucchini and lemon zest, mixing gently with a spatula.
- Transfer. Pour the batter into the prepared loaf pan, and place the lemon slices on top, if desired.
Note: The consistency of the batter will look and feel thick, but it’s supposed to! Don’t add any more liquid or the center won’t bake properly.
- Bake. Transfer the bread to a preheated oven, and bake until a toothpick can be inserted into the center and comes out clean.
Pro-Tip: If the bread starts to brown before the center is finished baking, cover it with aluminum foil, and continue to bake.
- Cool. Let the gluten-free zucchini bread cool slightly. Then, remove it from the pan, and let it chill in the fridge before slicing. Don’t skip this step or just use a wire rack! It helps the bread set and hold its shape.
How to Store and Freeze
This bread stores well. So, go ahead and use up all the extra zucchini you have on hand!
- To Store: Transfer the bread to an airtight container or wrap it tightly in plastic wrap, and keep it in the fridge for up to 1 week.
- To Freeze: Transfer the bread slices to a sealable bag or freezer-safe container, and keep them frozen for up to 3 months.
- To Serve: Let your bread thaw in the fridge overnight, and serve cold, at room temperature, or warmed in the microwave.
Pro-Tip: Place pieces of parchment paper between each lemon zucchini bread slice to prevent them from clumping together in the freezer!
Health Benefits of Zucchini
We don’t only love zucchini because of its versatility but also for its health benefits! Zucchini is an excellent source of vitamins and minerals including vitamin A, manganese, vitamin C, potassium, magnesium, vitamin K, folate, and copper.
As a result, including it as part of a healthy diet can help:
- Reduce blood sugar levels
- Improve heart health
- Strengthen your vision
Common Questions
Yes! You can peel it if you want, but we leave it on for extra fiber and texture.
Nope! They’re so small you won’t notice them in the lemon zucchini bread.
We recommend squeezing out some of the liquid, but it’s not necessary to wring the shredded zucchini completely dry. The extra liquid helps keep the bread moist.
The easiest way to remove moisture from zucchini for this recipe is to shred it, transfer it to cheesecloth, and gently wring out the liquid.
We haven’t tested it, but it should work! Grease a muffin pan with cooking spray, or line it with cupcake liners. Fill each muffin tin ⅔ of the way full, and bake until the muffins are fluffy and a toothpick can be inserted into the center and comes out clean. Then, transfer them to a cooling rack to cool completely before serving.
More of Our Favorite
Gluten-Free Quick Bread Recipes
If you enjoy this lemon zucchini bread, you won’t want to miss out on more of our gluten-free bread recipes below!
Lemon Zucchini Bread
- Total Time: 0 hours
- Yield: 9–11 slices 1x
- Diet: Gluten Free
Description
Make this easy gluten-free lemon zucchini bread with a handful of simple ingredients for a dairy-free, refined sugar-free quick bread everyone will love!
Ingredients
- 1 cup grated zucchini (see notes)
- 3 cups (335-340 grams) blanched almond flour
- ¼ cup (30-35 grams) gluten free oat flour (see notes for substitute)
- 1 Tablespoon ground flaxseed
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 3 large eggs
- 1 teaspoon vanilla
- ½ – ⅔ cup maple syrup or agave, adjust for desired sweetness
- ¼ to ⅓ cup lemon juice + 1 Tablespoon zest
- Optional: lemon extract
- Optional Garnish: lemon slices to top
Instructions
- Line an 8 x 4 or 9 x 5 pan with parchment paper. Grate zucchini and place in a colander. Set aside.
- In a large mixing bowl, whisk together the almond flour, oat flour, flaxseed, baking powder, baking soda and salt. In another mixing bowl, whisk together the eggs, vanilla, maple syrup and lemon juice.
- Add the wet ingredients to the flour mixture and gently mix to combine. Fold in the shredded zucchini and lemon zest and mix gently with a spatula to combine.
- Transfer the batter into the prepared loaf pan (note – the consistency of the batter will look and feel thick due to the amount of almond flour used, but don’t add any more liquid than suggested, otherwise the middle will not bake properly). Place optional sliced lemon on top and bake at 350F for 40-50 minutes or until a toothpick inserted in the middle comes out clean. If starting to brown at 30 minutes, cover with foil and continue to bake.
- Let bread cool in the pan then remove from the loaf pan and chill for 10 minutes in the fridge before slicing. This helps the inside of the bread set after baking.
- Store the bread in the fridge in an airtight container for up to 1 week or the freezer for up to 3 months.
Notes
Substitutes – 2 to 3 Tablespoons coconut flour (equivalent grams) may be substituted for oat flour, but note the inside texture and baking time will vary.
Zucchini Tips – Do not grate zucchini too finely. Some moisture/water is okay to leave from the grated zucchini. There is no need to squeeze any water out of the zucchini.
Baking Tips – An 8×4 pan will create a taller loaf but the center will take longer to bake. Use foil to cover if the top is starting to brown. Metal loaf pans bake bread the quickest in comparison to glass pans or ceramic. I prefer to use metal pans for baking bread.
- Prep Time: 15
- Cook Time: 40-50
- Category: breads
- Method: bake
- Cuisine: american
Nutrition
- Serving Size: 1 slice
- Calories: 249
- Sugar: 10 g
- Sodium: 165.8 mg
- Fat: 7 g
- Saturated Fat: 0.5 g
- Carbohydrates: 18.1 g
- Fiber: 1.6 g
- Protein: 6.9 g
- Cholesterol: 50.7 mg
Soooooo good and moist! Will absolutely be making this again.
Thanks for trying this recipe, Alexis! So glad you think it’s a keeper too. 🙂 Happy baking!
This is a keeper — oh, so very moist. It’s particularly delish toasted on the next day. I will definitely make it again but probably double the lemon zest. I used yellow squash instead of regular zucchini and baked it in the 9 x 4 pan for 60 minutes. Perfection!
That’s awesome, Joann! So excited to know yellow squash works well in this bread too. Thanks for taking the time to share your recipe experience. Happy baking!