Lemon Thyme Zucchini Loaf
Prep time
Cook time
Total time
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
Ingredients
Bread
- 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
- 3 eggs
- 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
Lemon Glaze
- 1½ cups powdered sugar
- 3 tablespoons fresh lemon juice
Garnish
- fresh thyme
- lemon zest
Instructions
- 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.
Glaze
- In a small bowl, stir together lemon juice and powdered sugar until well combined.
Glaze Bread
- When bread is fully cool, with bread on cooling rack, pour glaze over the bread, Top with extra zest and thyme leaves.
Made this today! SO easy and delicious!!! I have a 9” loaf pan so I was able to make that plus 3 mini loaves with the recipe. I kept one mini with no glaze and the rest is glazed and so extra yummy!!! Thank you!!!