Lemon Zucchini Bread
Total Time
1 hour
Prep Time
20 minutes
Cook Time
40 minutes
Rating
5 out of 5 stars
(18)
Ingredients
1 loaf
- 1 3/4 cups Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup + 2 tbsp granulated sugar
- 1 tbsp lemon zest (about 1 lemon)
- 1/3 cup vegetable or canola oil
- 1/4 cup canned coconut milk, coconut cream only
- 1 tsp vanilla extract
- 2 large eggs
- 2 1/2 tbsp fresh lemon juice (about 1–2 lemons)
- 1 cup freshly grated zucchini
- 1 cup powdered sugar
- 4 tsp fresh lemon juice
- Extra lemon zest for sprinkling (optional)
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Preparation
Chef’s notes
Coconut sugar also works. Sub the same amount for a refined sugar-free option. Just know that your bread will turn a light brown color.
The coconut cream is the thick and creamy substance that should be at the very top of the can. Underneath is the liquid coconut water which we do not want.