LEMON ZUCCHINI BREAD
This healthy Lemon Zucchini Bread recipe is super moist with a delicious burst of zingy, zesty lemon flavor, nutrient-dense almond flour, and a hidden green veggie - sure to be a family favorite! This lemon bread is also naturally gluten-free, refined sugar-free, oil-free, wheat flour-free, and can be enjoyed as a snack, breakfast, or dessert!
Provided by Olena Osipov
Categories Muffins and Quick Bread
Time 58m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
- In a large mixing bowl, add eggs, lemon zest and juice (zest first before squeezing juice), maple syrup, baking powder, baking soda, vanilla extract and salt. Whisk until combined. Mixture will be foamy.
- Add zucchini and almond flour (don't forget to skim the top of measuring cup with a knife) . Mix gently with spatula to combine.
- Pour batter into previously prepared loaf pan and bake for 50 minutes or until the toothpick inserted in the middle comes out clean.
- Remove bread from the oven and transfer to a cooling rack to cool off for 10 minutes. Holding onto the flaps of parchment paper remove bread from a loaf pan and let it cool off completely before slicing with sharp serrated knife.
Nutrition Facts : ServingSize 1 slice, Calories 280 kcal, Sugar 12 g, Sodium 254 mg, Fat 20 g, SaturatedFat 2 g, Carbohydrate 20 g, Fiber 4 g, Protein 10 g, Cholesterol 49 mg
GLUTEN-FREE LEMON ZUCCHINI BREAD
Zucchini and lemon together make a delicious bread for tea time, breakfast or a snack!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 3h45m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Lightly grease bottom only of 9x5-inch loaf pan, or spray with cooking spray.
- In large bowl, beat granulated sugar and eggs with electric mixer on medium speed until well blended. Add oil and vanilla; beat until smooth.
- In medium bowl, mix flour blend, baking powder, baking soda and salt. Gradually beat into egg mixture on low speed until blended. Stir in zucchini, lemon peel and 2 tablespoons lemon juice. Pour batter into pan.
- Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to cooling rack; cool completely, about 2 hours.
- In small bowl, mix powdered sugar and enough lemon juice to make glaze of drizzling consistency. Spread over bread, letting some drizzle down sides. Store covered in refrigerator.
Nutrition Facts : Calories 240, Carbohydrate 35 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 270 mg, Sugar 22 g, TransFat 0 g
GLUTEN FREE ZUCCHINI BREAD
Moist and delicious bread made with gluten-free flour.
Provided by Gluten Free Cook
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h15m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a large loaf pan.
- Combine zucchini, eggs, oil, and vanilla extract in a blender; pulse until mixture resembles a milkshake.
- Whisk together white sugar, white rice flour, sweet rice flour, cornstarch, tapioca, baking powder, cinnamon, baking soda, xanthan gum, and salt in a large bowl. Stir zucchini mixture into flour mixture until batter is well blended; pour into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for a few minutes before removing to cool completely on a wire rack.
- Mix confectioners' sugar and lemon juice in a small bowl to form a thin glaze. Drizzle over top of loaf.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 41.8 g, Cholesterol 32.7 mg, Fat 12.3 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 279.5 mg, Sugar 21.2 g
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