Lemon Thyme Zucchini Loaf

New! I’ve added a cooking video to this page so that you can see how easy it is to make this gluten-free Lemon Zucchini Loaf!

If you are new to the website, there is a printable recipe with exact measurements and directions at the bottom of every recipe page.

Hope you love it as much as we do!

Original post…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 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 200K 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!

It has the best fresh flavor with the lemon, zucchini and thyme (skip if you want!), the perfect moist, soft & fluffy texture and is soooo YUMMY!

Best part, it it super easy to make and makes enough for 2 loaves!

I like to make one large and two small loaves but that’s just personal preference!

And with several loaves you can glaze one, not glaze one and freeze one! Lots of options!

So let’s make it!

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’s super easy to make!

The first thing to do is shred the zucchini.

The recipe requires 2 cups which is about 2 medium or 1 large zucchini. And I like to shred it with a simple box grater and let it sit in a colander and drain any excess water while I gather the rest of the ingredients and start mixing it all together.

Pro Tip: I leave the skin on, but you could peel if it you have some in your house who don’t want to see any green and you prefer hidden veggie baking…

Once your ingredients are gathered, it comes together in no time!

First mix together the wet ingredients– yogurt, oil, applesauce, lemon juice + sugar. Don’t be scared by the amount of sugar — remember it is making 2 breads and it’s not a particularly sweet bread!

Then add in the egg, one at a time.  Pro tip: it’s best to bake with room temperature eggs if you can!

Meanwhile: Mix the dry ingredients with a pastry cutter or fork or whisk. This helps combine the ingredients and make the flour finer, which helps with texture.

And then mix in the lemon zest.

Add the dry ingredients to the wet ingredients. Stir in the zucchini and vanilla and you’re ready to add to the pans and bake!

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!

Pro Baking Tips:

• Check with about 5-10 minutes left and if the tops are golden but the center not yet fully baked, loosely cover with foil and continue baking.
• Let the breads cool in the baking pans for 15-20 minutes before removing from the pans to fully cool on baking racks.  The pans will be very hot, so the breads will continue to bake and set, even out of the oven.

And just look at this texture!

First, I love that you can see all the pieces of zucchini and thyme but again, if you want more hidden veggies, peel the zucchini first and feel free to skip the thyme.

And you can just see how moist and soft & fluffy it is!

Want a slice?

And while we enjoy this bread both with and without the glaze, if you decide to glaze it, it is super easy and I 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.

Pro 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!

PIN it!

For more of our favorite zucchini recipes click here.  

Scroll down for recipe and leave a comment if you try.