Say “I love you more than the earth, moon, and stars” with this out-of-this-world bread! The lemon citrus flavor adds a whole new dimension to this modern classic Zucchini Bread.
Nothing says I love you like a slice of this gluten-free lemon zucchini walnut bread! I have to admit I don’t make this as often as I’d like, so when I do, I typically make two loaves. I like to think it will last for a bit if I freeze slices off for the toaster later, but that just never seems to be the case since they disappear in no time at all!
I’ve used the Nordic Ware 1.5 lb loaf pan, which works well in terms of baking results, but found that it was hard to get the right slice. When you have this much flavor (and ingredient-rich) cake like this, it’s best to slice it on the thick side so it holds together well. This is why I like the dimensions of the Falconware Loaf Tin better, giving you great baking results and the right proportion for your slice!
Gluten-free Lemon Zucchini Walnut Bread
Equipment
- Food Processor
- Strainer or sieve
- Microplane or Lemon Zester
- Loaf Tin (I used a 12¼" long, 5⅜" wide and 3¼" in depth, but 1 lb loaf tins work too)
- Cooling Rack for both for glazing
- Electric Hand Mixer (or Stand Mixer)
- Kitchen Scale
Ingredients
Loaf Cake
- 3 Eggs, large
- 102 g Walnut Oil,
- 214 g Granulated Cane Sugar
- 44 g Light Brown Sugar
- 300 g Zucchini, (About 2.5 Zucchinis) grated and pressed so as dry as possible
- 8.5 g Lemon Zest, about 3 small, 2 medium or 1 large lemon
- 221 g Bob’s Red Mill Gluten-free 1-to-1 Baking Flour
- 58 g Almond Flour
- 22 g Oat Flour
- 2.8 g Sea Salt, Fine
- 1.86 g Baking Powder
- 2.95 g Baking Soda
- 112 g Walnuts, Pan-toasted
- 4 g Vanilla Extract
Glaze
- 55 g Lemon Juice, freshly squeezed
- 102 g Confectioner's Sugar
- 15 g Caster Sugar
- 14 g Unsalted butter, room temperature
Instructions
STEP 1: PRE-PREP
- Preheat the oven to 350 F / 176 C
- Grease your loaf tin generously with butter.
- Roast the raw walnuts on low-medium heat until they are a little darker and crispy. Set aside and let cool.
- Grate and try to press out any excess moisture by putting it into a large sieve or strainer, then weigh out, cover and set aside.
- Zest the lemon(s), cover and set aside.
STEP 2: DRY MIXTURE
- In a medium-sized bowl, whisk the flours, salt, baking powder, and baking soda together until well combined.
- In a separate medium-sized bowl, sift the dry mixture using a strainer or sieve so that it is nicely aerated. This also serves to remove any of the almond bits that might be slightly chunky.
STEP 3: WET MIXTURE
- In a large-sized bowl, beat the eggs and oil together on high-speed for 1-2 minutes.
- Add sugars and continue beating on high-speed for 2-3 minutes.
- Add vanilla extract and lemon zest and beat for about a minute.
STEP 4: COMBINE INGREDIENTS
- Remove the electric mixer and use a spatula to gently fold in the aerated dry mixture in 2-3 separate batches.
- Fold in the zucchini and walnuts.
STEP 5: BAKE
- Time to pour your batter into your loaf tin.
- Put your tin in the middle of the oven and set a 30 minute timer.
- After 30 minutes, rotate your tin 180 degrees and set another 30 minute timer.
- Test your cake with a cake tester. It's done when it comes out clean.
- It is typically ready after a total of 60-75 minutes, depending on how moist your zucchini was, tin shape and oven. The top should have formed a nice crust, but not too thick, just sturdy enough to handle all the delicous glaze that's coming.
- Take out your tin and place it on a cooling rack where you will let it cool for 10 minutes before taking out.
STEP 6: GLAZE
- Microwave the lemon juice, caster sugar and butter in a small bowl for 30 seconds (or heat gently in a sauce pan).
- Add the confectioners sugar and whisk together until completely combined.
- Once the loaf cake is out of the tin and on a cooling rack, drizzle the glaze on top.
- For bonus flavor and presentation, sprinkle more lemon zest and crunched up pan-toasted walnuts on top.
- Serve and enjoy!
- TIP! Slice the remaining loaf and place in airtight containers with a little parchment paper in between the layers so you can easily freeze and/or warm up for breakfast or snacks later.
Nutrition
Hello there!
I’m Ali, the creator of C&C, and I love food.
Unfortunately, not all food loves me back as I’m gluten-intolerant. That is why I’m sharing all of our family’s favorite, go-to recipes as well as the new ones we keep dreaming up, so that you can enjoy gluten-free food as much as we do together!
If you make this recipe, please tag it @crunch_crumb on Instagram so we can all find out how you liked it!