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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.

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


  • 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


  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.