Lemon Thyme Zucchini Loaf

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 this past summer 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 over 50K followers!)  Her dishes aren’t gluten-free but her recipes are easily adapted, so definitely check her out.

When I made this in August, 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!

 

I made it again today –a damp & cool first full day of Spring, but all the better to enjoy this beauty which is giving us all the Spring & Summer feels!  Today’s loaf is dreamy and even better than I remembered! Perfect texture, soft & fluffy, a burst of lemon 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:  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.

 

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.  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!

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

 

 

Additional Recipes You May Enjoy

Chocolate Peanut Butter No Bake Bars
Black Bean Veggie Salsa
Soft Baked Lemon Poppyseed Cookies

Recipe

Lemon Thyme Zucchini Loaf
 
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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:
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
  1. 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)
  2. In a large bowl, cream together oil, apple sauce, greek yogurt, lemon juice and sugar.
  3. Once well combined, add in eggs, one at a time, beating well after each addition.
  4. In a separate bowl, combine flour, baking powder, baking soda, thyme and salt with a pastry cutter.
  5. Add in lemon zest and stir to combine.
  6. Add dry ingredients into wet ingredients and mix until just combined.
  7. Add in zucchini and vanilla, and stir to combine.
  8. Once combined, divide bater evenly between bread pans.
  9. 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.
  10. Allow to cool at least 20 minutes before removing from pan and placing on cooling rack.
Glaze
  1. In a small bowl, stir together lemon juice and powdered sugar until well combined.
Glaze Bread
  1. When bread is fully cool, with bread on cooling rack, pour glaze over the bread, Top with extra zest and thyme leaves.

 

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