If you like lemon this little sweet bread will be hard to resist. The zucchini gives it a rich moist texture and the lemon, well, the lemon is a delight. The glaze adds just a hint of sweetness and a nice lemon flavor.
Adapted from NancyCreative
Makes one 9×5″ loaf or 4 small loaves
- 1 & 1/3 cup almond flour
- 2/3 cup brown rice flour
- 2 teaspoons baking powder
- 2 eggs
- 1/2 cup grape seed oil (or 1/4 cup oil & 1/4 cup applesauce)
- 2/3 cup organic sugar
- 1/2 cup almond milk
- Juice of 1 lemon (or 2 tablespoons lemon juice)
- Zest of 1 lemon
- 1 cup grated zucchini (you don’t need to peel the zucchini before grating it but wash well)
Preheat oven to 350 degrees. Grease and flour a 9×5″ loaf pan or 4 small loaf pans set aside.
In large bowl, blend flour, baking powder, and salt; set aside.
In medium bowl, beat 2 eggs well, then add oil and sugar, and blend well. Then add the almond milk, lemon juice, and lemon zest and blend everything well.
Fold in zucchini and stir until evenly mixed.
Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t over mix.
Pour batter into prepared loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes; also, if you make this in an 8 x 4 loaf pan, your baking time may be a little longer…about 5 to 10 minutes more). If using small loaf pans bake for 20 to 25 minutes. Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…
- 1 cup powdered sugar
- Juice of 1 lemon (or 2 Tablespoons lemon juice)
In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve
- 3 Tbsp. lemon juice
- 1/4 cup organic sugar or you can use 2 tablespoons of agave (If you want a sweeter taste add more agave. It’s better to start with less and then you can always add more.)
While bread is cooling, mix the lemon juice and sugar together for the Lemon-Sugar drizzle; mix until sugar is dissolved (you can heat the mixture up in the microwave for about 10 seconds to help dissolve the sugar more quickly). After removing bread from pan and while still warm, drizzle the lemon–sugar mixture over the top of the bread and let cool completely.