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Gluten-free Lemon Zucchini Walnut Bread

Say "I love you more than the earth, moon and stars" with this out of this world bread!

Servings slices

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

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.

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.

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.

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.

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.

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.

Author: Ali Ivmark

Calories: 377kcal

Course: Breakfast & Brunch, Snacks

Cuisine: American

Keyword: Bake-Ahead, Lemon, Loaf Cake, Meal-Prep, Sweet Bread, Tea Cake, Zucchini

Diet: Gluten-Free