This easy Gluten-Free quick bread gives us all the Spring and Summer feels.
Lemon Thyme Zucchini Loaf
Fresh tasting, perfect soft & fluffy texture and bursting with lemon!
Hello Sunshine! This Gluten-Free Glazed Lemon Thyme Zucchini Loaf is dreamy.
Fresh, bright and a perfect breakfast, snack or treat any time of year.
Recipe adapted from my friend Diane Morrisey, I first made this amazing bread over a year ago after Diane’s account was hacked and she lost allll 25K of her followers.
Diane is mom of 6 who shares the most mouthwatering, easy-to-make dishes and lucky for us, her family convinced her to rebuild (she now has well over 100K followers!) Her dishes aren’t gluten-free but her recipes are easily adapted, so definitely check her out.
When I make this in the late Summer, it was a perfect way to enjoy all the summer zucchini and I loved the combination of Zucchini, Lemon and Thyme.
It was super fresh tasting and literally tasted like Summer!
This has since become a regular in our rotation and we seem to make it all Spring and Summer!
Bursting with lemon, it’s the perfect soft & fluffy and soooo YUMMY!
Best part, it it super easy to make and makes enough for 2 loaves!
It’s made with real, whole food ingredients!
What you’ll need is: eggs, sugar, gluten-free all purpose flour (we used GF Jules — affiliate link), zucchini, apple sauce, yogurt, lemon juice, lemon zest, baking soda, baking powder, salt, vanilla extra and fresh thyme.
As an aside, you may have noticed that we are affiliate for GFJules. To learn more about why we love GFJules flour and why we have used it for 10 years, click here. Bonus: at the bottom of that post is a one-time use affiliate Discount Code.
And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!
Back to the bread…
It makes either 2 loaf pans or, as I made, 1 10-inch loaf pan and 2 mini loaf pans.
Just look how cute the mini loaves are!
And while we enjoy this bread both with and without the glaze, if you decide to glaze it, it is super easy and I happen to love it with the glaze!
The glaze is just lemon juice and confectioner’s sugar.
And then you literally spoon or pour it over the cooked and cooled bread.
Tip: this bread freezes well but freeze it un-glazed. And then add the glaze after defrosting for ultimate freshness.
Hope you love this Lemon Thyme Zucchini Loaf as much as we do!
This Gluten-Free Glazed Lemon Thyme Zucchini Loaf is dreamy -- Fresh, bright and a perfect breakfast, snack or treat any time of year. Perfect texture, moist, fluffy, a burst of lemon and soooo YUMMY! Recipe adapted from Dianne Morrisey.. Makes 2 loaves.
Author: Healthy Gluten-Free Family
Recipe type: Dessert, Breakfast, Snack
Cuisine: Gluten-Free, Vegetarian
Serves: 2 loaves
½ cup vegetable oil or canola oil
½ cup applesauce
6 oz (3/4 cup) plain Greek yogurt or a dairy free yogurt of choice (I've made it with Kite Hill almond milk yogurt)
1 tablespoon lemon juice
2 cups sugar
3 cups Gluten-free all purpose flour (containing xanthan gum). We used GF Jules.
1 teaspoon gluten-free baking soda
¼ teaspoon gluten-free baking powder
2 teaspoons lemon zest
1 teaspoon salt
2 cups grated zucchini (let sit in a colander and drain for at least 10 minutes while you prepare rest of ingredients)
1 teaspoon vanilla extract
1 teaspoon fresh thyme
1½ cups powdered sugar
3 tablespoons fresh lemon juice
Preheat oven to 350 degrees F and coat 2 loaf pans in baking spray and dust with flour. (I actually made 1 10 inch loaf pan, and 2 mini loaf pans)
In a large bowl, cream together oil, apple sauce, greek yogurt, lemon juice and sugar.
Once well combined, add in eggs, one at a time, beating well after each addition.
In a separate bowl, combine flour, baking powder, baking soda, thyme and salt with a pastry cutter.
Add in lemon zest and stir to combine.
Add dry ingredients into wet ingredients and mix until just combined.
Add in zucchini and vanilla, and stir to combine.
Once combined, divide bater evenly between bread pans.
Bake 55-60 minutes (mini loaf pans bake for 45 minutes) or until a cake tester comes out clean. TIP: if the bread is looking done on the top but cake tester isn't coming out clean, gently cover the loaf pan with foil and bake longer.
Allow to cool at least 20 minutes before removing from pan and placing on cooling rack.
In a small bowl, stir together lemon juice and powdered sugar until well combined.
When bread is fully cool, with bread on cooling rack, pour glaze over the bread, Top with extra zest and thyme leaves.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...