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Glazed Lemon Zucchini Bread

Servings 1 (9-inch) loaf


  • 280 grams about 2 cups king arthur gluten-free all-purpose flour or other gluten-free all-purpose flour without xanthan gum
  • 2 tablespoons golden flaxmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup organic canola oil
  • 1/2 cup buttermilk
  • grated rind of 1 organic lemon
  • 3 tablespoons lemon juice
  • 3/4 cup sugar
  • 1 cup grated zucchini squeezed dry between paper towels
  • Cooking spray
  • 1 cup powdered sugar
  • 2 teaspoons grated rind of organic lemon
  • 2 tablespoons lemon juice


  • Preheat oven to 350°.
  • Combine flour, flaxmeal, baking powder, and salt in a medium bowl. Combine eggs, oil, buttermilk, lemon rind, lemon juice and sugar in a large bowl; stir well with a wire whisk to combine. Stir in zucchini. Add flour mixture to egg mixture; stir well with a wire whisk to combine.
  • Pour mixture into a 9-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a pick inserted in the center comes out clean. Allow to cool 10 minutes; remove from pan to rack and cool completely.
  • Stir together powdered sugar, lemon rind and lemon juice. Spread over cooled loaf.