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Gluten Free Lemon Zucchini Bread Recipe

May 4, 2015 by Jeanette 10 Comments

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This Gluten Free Lemon Zucchini Bread has a nice bright lemony scent.

Gluten Free Lemon Zucchini Bread - this lemon scented quick bread makes a healthy snack or breakfast bread. Made with oat flour, almond flour and flax seeds, this quick bread is healthy and delicious.
Now that Spring is in full swing and the weather is warming up, I’m drawn to lighter, brighter flavors, like this Lemon Zucchini Bread. In contrast to the darker, spiced pumpkin breads that I make in the fall and winter, this quick bread smells of Spring to me. The minute I cut into this loaf after it came out of the oven, it released a waft of fresh lemon scent.

My son doesn’t like zucchini, so when I served this to him for breakfast the other morning and he asked what it was, I simply said it had almond extract in it and was lemony. He loves the smell of almond extract because I’ve told him that his favorite pistachio ice cream is really flavored with almond extract, not pistachios, so the mere mention of almond extract got him.

The typical zucchini bread has a pretty good amount of oil in it, so I lightened up my version by using ground flax seeds and low-fat yogurt in place of a good amount of oil. This Gluten-Free Lemon Zucchini Bread is delicious hot out of the oven, but it also keeps well. I enjoyed it toasted a few days later.
Gluten Free Lemon Zucchini Bread - this lemon scented quick bread makes a healthy snack or breakfast bread. Made with almond flour, oat flour and flax seeds, it's nutritious and delicious.

Any extra grated zucchini makes delicious Zucchini Fritters.

Gluten Free Lemon Zucchini Bread - this lemon scented quick bread makes a healthy snack or breakfast bread. Made with oat flour, almond flour and flax seeds, this quick bread is healthy and delicious.
Print

Gluten-Free Lemon Zucchini Poppy Seed Bread Recipe

Course Breakfast, gluten-free, Snack
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 1 loaf

Ingredients

  • 1/4 cup olive oil
  • 3 eggs
  • 1/2 cup low-fat yogurt
  • 1 cup organic sugar
  • 3/4 cup ground golden flax seed
  • 1 cup almond flour
  • 1 cup gluten-free oat flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1 teaspoon almond extract
  • 2 cups shredded zucchini 2 small zucchini
  • 1 tablespoon fresh lemon zest 1 lemon
  • 2 teaspoons poppy seeds

Instructions

  1. Preheat oven to 350 degrees. In a large bowl, beat together oil, eggs, yogurt and sugar. Add ground flax seed, almond flour, oat flour, baking soda, baking powder, salt, cinnamon and almond extract; beat until well combined. Add zucchini, lemon zest and poppy seeds, and mix until combined.
  2. Pour into one lightly oiled 9"x5" loaf pan.
  3. Bake one hour or until toothpick comes out clean after being inserted into center of loaf.
  4. Cool completely; wrap in plastic wrap or foil to store.

 

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Filed Under: Breads, Breakfast, Clean Eating, gluten-free, whole grain Tagged With: lemon, poppy seeds, quickbread, zucchini

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Comments

  1. Lauren @ Eating with a Purpose says

    May 4, 2015 at 8:58 am

    I love zucchini loaf and lemon loaf- this recipe looks like a great hybrid of the two- pinning to make!

    Reply
  2. Shashi at RunninSrilankan says

    May 4, 2015 at 9:03 am

    Oooh zucchini bread I adore! Love that you lightened up yours with yogurt and flax – I am gonna have to pin this for later – Thanks Jeanette for this recipe!

    Reply
  3. Angie@Angie's Recipes says

    May 4, 2015 at 12:58 pm

    I LOVE zucchini bread and usually baked it with wholegrain. But I love your gf version even more. Need to bake one soon. Thanks for sharing, Jeanette.

    Reply
  4. Laura O |Petite Allergy Treats says

    May 4, 2015 at 2:11 pm

    I love zucchini bread and adding lemon is such a great idea! I would have never guessed you added less oil and yogurt from the pictures—looks so moist! Pinned. 🙂

    Reply
  5. Arman @ thebigmansworld says

    May 4, 2015 at 6:23 pm

    Wow, Jeanette- That cake looks SO good and chock full of zucchini! Never thought to add lemon though!

    Reply
  6. Brenda @ a farmgirl's dabbles says

    May 4, 2015 at 8:50 pm

    I love the lemon with the zucchini!

    Reply
  7. Alice @ Hip Foodie Mom says

    May 4, 2015 at 9:33 pm

    I love seeing those beautiful specks of green! I LOVE zucchini bread!! Looks so good!!!

    Reply
  8. Deborah says

    May 5, 2015 at 9:53 am

    I love the combination of the lemon and almond extract in this!

    Reply
  9. Sylvie | Gourmande in the Kitchen says

    May 6, 2015 at 5:00 am

    That sounds amazing, I’ve been having a zucchini bread craving lately!

    Reply
  10. Heidi @foodiecrush says

    May 7, 2015 at 2:16 pm

    Lemon everything! Who even cares about gluten after looking at this.

    Reply

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