Gluten Free Lemon Zucchini Bread

Step 1

Preheat the oven to 350F, spray the Pullman loaf pan with some cooking spray, and line with parchment paper leaving some overhang on the sides.

Step 2

In a small bowl whisk together the gluten-free flour, instant lemon pudding mix (or corn starch), baking powder and kosher salt. Set aside.

Step 3

Shred the zucchini and pat it dry with a paper towel to remove some of the moisture. Measure AFTER patting it dry.

Step 4

In a large bowl combine the granulated white sugar and lemon zest. Using your fingers, rub the zest into the sugar.

Step 5

Add the eggs, lemon juice, and neutral oil to the sugar mixture and whisk to combine

Step 6

Whisk in the greek yogurt (or sour cream) until no lumps remain

Step 7

Add the dry ingredients to the wet ingredients and with a flexible rubber spatula fold everything together.

Step 8

Fold in the shredded zucchini and transfer the lemon zucchini bread batter to the prepared loaf pan. Use a spatula, spoon, or small offset to smooth it out evenly. If you like, dip a butter knife in some neutral oil and make a “cut” around ¼ inch deep down the middle of the loaf batter. This will be a guide for the “middle crack” of your quick bread (which will happen anyways but this way you know where it will happen)

Step 9

Place the loaf in the preheated oven and bake at 350F for 55 - 60 minutes. The loaf is done when it is golden brown and a toothpick inserted in the center of the loaf comes out clean. Baking time varies from oven to oven. Allow for it to cool in the pan for 10-15 minutes before removing it from the loaf pan and transferring it to a cooling rack to cool completely

Step 10

Combine the powdered sugar, fresh-squeezed lemon juice, and Greek yogurt (or sour cream) in a small bowl and whisk until smooth and creamy.

Step 11

Using a spoon, spread evenly over the top of the loaf allowing some of it to drip down the sides.

Step 12

Garnish with lemon sugar or fresh berries if you like. To make lemon sugar, combine some lemon zest and granulated white sugar in a small bowl and rub the zest into the sugar.

Step 13

Allow for the icing to set before enjoying a slice of the lemon loaf.