Moist Gluten Free Lemon Zucchini Bread

Here is my favorite gluten free lemon zucchini bread recipe, with a moist, tender crumb, fresh lemon flavor, and grated zucchini that keeps it perfectly soft.

This lemon zucchini bread is a great way to use up garden zucchini in the summer, and the lemon glaze on top makes it feel a little fancy. I love making this when I need a sweet treat that’s also gluten free for friends and family.

What Kind of Zucchini Should I Use?

For this lemon zucchini bread, you’ll want to use medium-sized zucchini rather than those giant ones you sometimes find at the farmer’s market. The smaller to medium zucchini have fewer seeds and less water content, which means your bread won’t end up too soggy. There’s no need to peel your zucchini – the skin is tender and adds nice flecks of green throughout the bread. After grating, you can gently squeeze out some of the excess moisture with a clean kitchen towel or paper towels, but don’t go overboard since you still want some of that moisture to keep your bread nice and tender.

Options for Substitutions

This recipe works great with a few simple swaps if you need them:

• Bob’s Red Mill 1-to-1 Gluten Free Baking Flour: You can use other 1-to-1 gluten free flour blends like King Arthur Measure for Measure or Cup4Cup. Just make sure it’s a blend designed for baking, not a single flour like almond or coconut flour, as those won’t work the same way.
• Coconut cream: If you don’t have canned coconut milk on hand, use full-fat sour cream or Greek yogurt instead. You can also use the thick part from a can of regular coconut milk – just refrigerate it overnight and scoop out the solid cream that rises to the top.
• Vegetable or canola oil: Melted coconut oil or any neutral oil like avocado oil works just fine here. You could even use melted butter if you prefer, though it will give the bread a slightly different flavor.
• Fresh lemon juice and zest: Fresh is really best for this recipe since lemon is a main flavor, but in a pinch you can use bottled lemon juice. You’ll lose some brightness, so consider adding an extra teaspoon of juice to compensate.
• Granulated sugar: You can use coconut sugar for a less refined option, though it will make the bread darker in color and give it a slight caramel taste.

Watch Out for These Mistakes While Baking

The biggest mistake when making this gluten free lemon zucchini bread is not squeezing out excess moisture from the grated zucchini, which can lead to a dense, gummy loaf – simply wrap the zucchini in a clean kitchen towel and give it a good squeeze before adding it to the batter.

Another common error is overmixing the batter once you add the dry ingredients, as gluten free flour can become tough when overworked, so stir just until everything is combined.

Since gluten free baked goods can dry out quickly, check for doneness a few minutes early by inserting a toothpick in the center – it should come out with just a few moist crumbs, not completely clean.

Finally, wait until the bread has cooled for at least 15 minutes before adding the glaze, or it will soak in completely and you’ll lose that nice glossy finish on top.

What to Serve With Lemon Zucchini Bread?

This bread is perfect for breakfast or an afternoon snack with a hot cup of coffee or tea. I love slicing it up and spreading a little softened butter or cream cheese on top, which adds a nice richness that balances out the bright lemon flavor. It’s also great alongside a fruit salad with berries and melon for a light brunch, or you can toast a slice and top it with a dollop of Greek yogurt and fresh blueberries. If you’re serving it for dessert, a scoop of vanilla ice cream or lemon sorbet makes it feel extra special.

Storage Instructions

Store: This lemon zucchini bread stays moist for days when wrapped tightly in plastic wrap or stored in an airtight container at room temperature. It’ll keep for about 3-4 days on the counter, or you can pop it in the fridge for up to a week if you want it to last longer.

Freeze: I love freezing slices of this bread for whenever a craving hits! Wrap individual slices in plastic wrap, then place them in a freezer bag for up to 3 months. You can also freeze the whole loaf if you prefer.

Thaw: Just leave frozen slices on the counter for about 30 minutes to thaw, or microwave for 15-20 seconds if you’re in a hurry. The bread tastes amazing at room temperature, but you can also warm it up slightly in the microwave for that fresh-from-the-oven feel.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1750-1950
• Protein: 20-24 g
• Fat: 52-60 g
• Carbohydrates: 325-355 g

Ingredients

For the loaf:

• 1 3/4 cups gluten free flour (I always use King Arthur Measure for Measure)
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp xanthan gum (for better crumb structure)
• 3/4 cup sugar
• 1 tbsp lemon zest
• 1/3 cup vegetable oil
• 1/3 cup coconut cream
• 1 tsp vanilla
• 2 eggs (room temperature)
• 3 tbsp lemon juice
• 1 cup zucchini (finely grated and squeezed dry)
• 1/4 tsp ground ginger

For the glaze:

• 1 cup powdered sugar (sifted)
• 5 tsp lemon juice
• 1 tsp lemon zest

Step 1: Prepare Pan and Mix Dry Ingredients

• 1 3/4 cups gluten free flour
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp xanthan gum

Preheat your oven to 350°F and grease a 9×5 inch loaf pan or similar size, setting it aside.

In a medium bowl, whisk together the gluten free flour, salt, baking powder, baking soda, and xanthan gum.

The xanthan gum is crucial for gluten-free baking—it helps bind everything together and creates a better crumb structure.

Set this dry mixture aside.

Step 2: Prepare Zucchini and Create Wet Base

• 1 cup zucchini
• 3/4 cup sugar
• 1 tbsp lemon zest

While the oven preheats, grate your zucchini finely and squeeze it very well using paper towels or a clean kitchen towel to remove excess moisture—this prevents the bread from becoming soggy.

In a large bowl, rub the lemon zest directly into the sugar using your fingertips until the mixture is fragrant and the zest is evenly distributed.

This technique releases the lemon’s essential oils and distributes the flavor throughout the bread.

Set the prepared zucchini aside until ready to use.

Step 3: Build the Wet Mixture

• 1/3 cup vegetable oil
• 1/3 cup coconut cream
• 1 tsp vanilla
• 2 eggs
• 3 tbsp lemon juice

To the lemon-sugar mixture from Step 2, add the vegetable oil, coconut cream, vanilla, and eggs one at a time, stirring well after each addition to create a smooth, emulsified base.

Then stir in the 3 tablespoons of lemon juice.

I like to use room temperature eggs here because they incorporate more smoothly into the wet ingredients, creating a better texture.

The result should be a cohesive, creamy mixture with no visible streaks of egg.

Step 4: Combine All Ingredients

• 1 cup zucchini from Step 2
• 1/4 tsp ground ginger
• dry ingredient mixture from Step 1

Add the prepared zucchini from Step 2 and the ground ginger to the wet mixture from Step 3, stirring until evenly distributed.

Then gently fold in the dry ingredient mixture from Step 1 using a spatula or wooden spoon, mixing just until no dry streaks remain.

Be careful not to overmix—this helps keep the bread tender.

The batter should be thick but pourable.

Step 5: Bake the Bread

• batter from Step 4

Pour the batter from Step 4 into your prepared loaf pan and smooth the top gently.

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter).

The bread will be golden brown on top when done.

Allow it to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely before glazing.

Step 6: Make and Apply Lemon Glaze

• 1 cup powdered sugar
• 5 tsp lemon juice
• 1 tsp lemon zest

While the bread cools, whisk together the sifted powdered sugar and 5 teaspoons of lemon juice in a small bowl until you have a smooth, pourable glaze.

Once the bread has cooled for at least 15 minutes but is still slightly warm, drizzle the glaze over the top and sprinkle with the fresh lemon zest.

I prefer to glaze it while it’s still warm because the glaze sets nicely and adheres better to the bread’s surface.