This has got to be the BEST lemon zucchini bread. It’s incredibly soft, moist, super flavorful and it’s gluten free AND dairy free! You would never even know it because it’s just that good. This is one of those recipes that I find myself craving all the time. With how easy it is to make, I’m tempted to just have a loaf around at all times!
This post is sponsored by Bob’s Red Mill but all thoughts and opinions are my own. Thank you for supporting the brands that make Butternut Bakery possible!
How to make the most PERFECT lemon zucchini bread
And by perfect I mean a super flavorful and moist lemon zucchini bread. I seriously cannot get over the texture of this stuff! Immediately after I was done photographing it, I just sat on the floor and continued to eat 2 slices. I have no shame.
It all starts with the zucchini. The trick is to shred it using the medium-sized grate on a box grater. It should resemble finely shredded cheese. I prefer to shred it to this size because it releases so much more moisture, giving a delicious texture to this zucchini bread.
You can’t actually taste the zucchini, although it does help to balance out some of the sweetness. The main purpose of baking with zucchini is to add tons of moistness to a recipe.
I also wanted to load this up with lemon flavor. Often times, lemon desserts just lack that tangy punch. Don’t be afraid to add in more than you think you’ll need!
That’s my secret to baking perfect lemon desserts. Tons of fresh lemon juice and zest. It shines through here and in my lemon poppy seed muffins.
Another interesting step is to rub together the sugar and lemon zest before adding in the other ingredients. The sugar is abrasive, so it helps to loosen up the zest and release even more flavor. Through this process, you’re flavoring the sugar to create a tastier lemon loaf!
How to make lemon glaze
Lemon glaze is possibly the easiest thing you can make. It’s made up of just two ingredients: powdered sugar and lemon juice.
Simply whisk the two together until no lumps remain. If you like a thicker glaze, cut back on the amount of lemon juice you use. If you want it a bit thinner, reduce the amount of powered sugar.
It’s best to pour it on top when the lemon zucchini bread is still a bit warm. This allows it to slowly sink in to the top layer which enhances that lemon flavor.
If you really love lemon like I do, sprinkle some extra lemon zest on top!
If you plan on serving the bread later, wait and drizzle on the glaze when it’s ready to serve. This is because as the bread sits, the glaze continues to sink in which makes the bread look kind of ugly. Still delicious! Just not as presentable.
What makes this lemon zucchini bread gluten free?
Say hello to seriously the easiest gluten free dessert you’ll ever make. It’s all thanks to Bob’s Red Mill 1-to-1 Gluten Free Baking Flour. I bake with this stuff ALL the time because of how simple it is to create delicious gluten free recipes.
This is because it’s a 1-to-1 replacement so wherever you use regular flour, just swap it out with this gluten free baking flour.
Typically, you need to account for gluten free flour AND some sort of thickening agent like xanthan gum. With the Bob’s Red Mill gluten free flour, it’s already mixed in!
And you can trust that it is absolutely 100% gluten free because Bob’s Red Mill gluten free products are produced in a dedicated facility and batch tested to ensure it’s completely gluten free.
The best part is that you’d never even know this is gluten free. Although, gluten free baking has become SO good that you can never really tell. But for any naysayers you know out there that believe gluten free baking is less than, serve them this and it’ll totally change their mind.
Making this an EASY dairy free and gluten free lemon zucchini bread recipe
Ok so we’ve covered the reasons why this is an amazing gluten free recipe but let’s not forget about why it’s an amazing dairy free lemon zucchini bread too!
With so many options out there, baking dairy free dessert recipes has become so much more accessible and approachable. That’s why I love it so much!
For this recipe, I used an ingredient I’m sure we’re all familiar with and that’s oil. Using a mildly flavored oil like vegetable or canola oil makes this zucchini bread super moist and keeps it that way for days.
Typically, I like to add Greek yogurt or some sort of thick dairy ingredient to add even more moisture and structure. As a simple swap, I used canned coconut milk. You can find it at your local grocery store, just make sure you DON’T get the light kind.
When you open a can, you have a thick and creamy substance on top with the thinner coconut water on the bottom. The magic is in the coconut cream at the top. It acts almost exactly like yogurt or sour cream would to give this lemon zucchini bread the perfect texture.
For more brunch dessert recipes, check out my:
- Chocolate Chip Banana Bread
- Pumpkin Bread with Maple Glaze
- Healthy Pumpkin Bread
- Lemon Poppy Seed Bread
Make sure to tag me @butternutbakery on Instagram or comment below if you make this Lemon Zucchini Bread. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!Print
Lemon Zucchini Bread (Gluten Free & Dairy Free)
- Total Time: 1 hour
- Yield: 1 loaf
This lemon zucchini bread is incredibly soft, moist, and it’s also gluten free AND dairy free! You wouldn’t even know it because it’s just that good.
Lemon Zucchini Bread
- 1 3/4 cups Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup + 2 tbsp granulated sugar*
- 1 tbsp lemon zest (about 1 lemons)
- 1/3 cup vegetable or canola oil
- 1/4 cup canned coconut milk, coconut cream only*
- 1 tsp vanilla extract
- 2 large eggs
- 2 1/2 tbsp fresh lemon juice (about 1–2 lemons)
- 1 cup freshly grated zucchini
- 1 cup powdered sugar
- 4 tsp fresh lemon juice
- Extra lemon zest for sprinkling (optional)
- Preheat your oven to 350F and grease and line a 9×5 loaf pan with parchment paper. Make sure the paper sticks up and over the sides so it’s easy to lift out once baked.
- Whisk together the gluten free flour, salt, baking powder, and baking soda in a bowl. Set aside.
- In a separate bowl, combine the sugar and lemon zest. Use your fingers to rub the zest into the sugar. This helps bring out even more lemon flavor.
- Whisk in the vegetable oil followed by the coconut milk, vanilla, eggs, and lemon juice.
- Mix in the grated zucchini and then fold in the dry ingredients.
- Pour into your loaf pan and bake for 40-45 minutes or until a toothpick in the center comes out clean with a few moist crumbs.
- While the lemon zucchini bread cools, make the glaze.
- Whisk together the powdered sugar and lemon juice until no lumps remain.
- When the bread is still a little warm, drizzle on the lemon glaze and top with extra lemon zest.
- Store in the fridge for up to a week. It actually has the best texture and flavor the next day. Enjoy!
- *Coconut sugar also works. Sub the same amount for a refined sugar-free option. Just know that your bread will turn a light brown color.
- *The coconut cream is the thick and creamy substance that should be at the very top of the can. Underneath is the liquid coconut water which we do not want.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Keywords: lemon zucchini bread, zucchini bread, gluten free, dairy free
Can I sub rice milk.?
That should be ok!
I know you made this years ago, so you may not see this comment, but I have a ton of limes (and no lemons), and I’m wondering if I could use limes instead of lemons?? Thanks!
Sure! As long as you like lime flavor 🙂
Wondering if I could add blueberries to this recipe? Should I decrease any liquids if I do?
I wouldn’t try it as it could cause the bread to sink!
This turned out beautifully!! Super moist and perfect amount of lemon flavor IMO.
My dairy free/celiac partner and I are in love with this!
Has anyone tried making this as a cake vs a bread pan?
Sooo yummy! I added a tablespoon of poppy seeds (why not). So moist and delicious. Thank you for this!
Minette Schissel says
Could I use sour cream instead of the coconut milk in tue lemon zucchini bread recipe?
Yes I think that should be ok!
Damn It has eggs in it. Im going to try with garbanzo bean fluid
This recipe looks incredible and I can’t wait to try it. My question is, do you drain or squeeze out the liquid from the grated zucchini?
Nope not for this recipe!
Hello, i’m dairy free not gluten free if I were to use reg flour instead of gluten free would it be the same portion 1 3/4 of a cup as the gluten free flour>?
Yes you can swap the same amount of regular flour for the gluten free flour
I’ve made a lot of GF dessert breads over the years, but this one is at the top of my list! It was fluffy, moist, and delicious! It surprised a lot of people that it was dairy free and gluten-free! Thanks for sharing this awesome recipe!
Super excited to give this recipe a try! Would I be able to sub the canola/vegetable oil for coconut oil?
That should be ok!
making for the third time, soooooooooo goooooood
I made this tonight for a friend that’s coming over tomorrow night for dinner. She’s gluten and dairy free, so I substituted the eggs with 1/4 of applesauce x 2. The overall flavor is very good. My toothpick came out clean and it was brown on the top like the photo, but it’s pretty gooey on the inside, but still tastes good. I think it was because of the egg substitute. I will definitely try it again with eggs to compare them.