Almond Flour Lemon Zucchini Bread (Print version)

A moist gluten-free lemon zucchini bread made with almond flour, fresh lemon zest, shredded zucchini, and a light lemon glaze.

# Ingredients:

For the loaf

01 - 2 cups (200 g) blanched fine almond flour

02 - 1/4 cup (28 g) coconut flour

03 - 1 teaspoon baking powder

04 - 1/2 teaspoon baking soda

05 - 1/2 teaspoon fine salt

06 - 3 large eggs, room temperature

07 - 1/3 cup (80 ml) maple syrup or honey

08 - 1/4 cup (60 ml) neutral oil or melted coconut oil

09 - 2 tablespoons fresh lemon juice

10 - 1 tablespoon finely grated lemon zest, from about 2 lemons

11 - 1 teaspoon vanilla extract

12 - 1 cup (120 g) shredded zucchini, lightly squeezed

For the lemon glaze

13 - 1/2 cup (60 g) powdered sugar

14 - 1-2 tablespoons fresh lemon juice

15 - 1 teaspoon finely grated lemon zest

# Instructions:

01 - Heat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving overhang on two sides for easy lifting.

02 - Grate the zucchini on the large holes of a box grater. Wrap it in a clean towel and squeeze lightly to remove excess liquid while keeping the shreds damp.

03 - In a large bowl, whisk almond flour, coconut flour, baking powder, baking soda, and salt until evenly combined.

04 - In a separate bowl, whisk eggs, maple syrup, oil, lemon juice, lemon zest, and vanilla until smooth and glossy.

05 - Stir the wet ingredients into the dry ingredients. Fold in the shredded zucchini, then let the batter rest for 5 minutes so it thickens slightly.

06 - Spread the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, tenting loosely with foil if needed, until the center is set and a tester comes out with moist crumbs.

07 - Cool in the pan for 20 minutes, then lift onto a rack and cool completely. Whisk powdered sugar with lemon juice and zest, then drizzle over the cooled loaf.

# Good to know:

01 - Use fine blanched almond flour for the softest crumb.

02 - The loaf slices best after it cools completely.

03 - Store covered in the refrigerator for up to 5 days.

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