Preheat your oven to 350°F and grease a 9x5 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.

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.

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.

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.

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.

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.