Lemon Zucchini Bread with Almonds {Gluten Free} | by Swirls and Spice

Iced Lemon Zucchini Bread {Gluten Free}

Go ahead and reach for seconds of this iced zucchini bread.  It’s moist, lemony, and very hard to resist just one more slice!

Lemon Zucchini Bread with Almonds {Gluten Free} | by Swirls and Spice

Do you have a favorite fall quick bread?  It seems like trays of cookies and sliced homemade quick bread are requirements this time of year.  While I love a rich slice of spiced pumpkin bread, this new Lemon Zucchini Bread is bumping all the other quick breads down the list.  The lemon icing is impossible to resist.  It adds a bright zing and just the right touch of sweetness to this already moist loaf.

Lemon Zucchini Bread with Almonds {Gluten Free} | by Swirls and Spice

Even if you don’t need to eat gluten free, you will want to enjoy multiple slices of this lemon bread.  It probably won’t last long, but if you aren’t devouring your lemon bread right away, wrap and store it in the refrigerator or freezer.  Fresh, wholesome ingredients like zucchini need a little protection to keep them tasting their best.

Lemon Zucchini Bread with Almonds {Gluten Free} | by Swirls and Spice

Lemon Zucchini Bread with Almonds - Gluten Free

Ingredients:Lemon Zucchini Bread with Almonds {Gluten Free} | by Swirls and Spice

For the Lemon Zucchini Bread:

  • 1 cup (80 g) oat flour
  • 2/3 cup (80 g) super fine white rice flour
  • 1/2 cup (50 g) almond flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 Tablespoon fine unsweetened coconut flakes, optional
  • 3/4 cup (80 g) salted butter or coconut oil, softened
  • 1/2 cup pure cane sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 Tablespoon lemon juice
  • zest from 1 lemon (about 2 teaspoons)
  • 1 to 1 + 1/4 cups zucchini, peeled, shredded, and pressed to drain excess liquid
  • 2 to 3 Tablespoons slivered almonds, for topping

For the Icing:

  • 1 cup icing sugar (0r powder your own by blending cane sugar)
  • 1 +1/2 Tablespoons lemon juice


  1. Preheat oven to 350 degrees F (180 C). With an electric mixer, beat together butter or coconut oil and 1/2 cup sugar for 2 minutes, until the mixture becomes fluffy and pale.  Beat in eggs gradually and then mix in vanilla, lemon zest, and lemon juice until smooth.
  2. In a separate bowl, whisk together flours, baking powder, baking soda, salt, and coconut (if using).  Stir dry ingredients into egg mixture until evenly combined.  Last, stir in the shredded, drained zucchini.
  3. Line a standard loaf pan or two to three mini loaf pans with baking parchment.  Lightly grease the parchment before filling the pan with batter.  Bake at 350 degrees F (180 C) for about 40 minutes or until middle of loaf tests done all the way through.  Reduce baking time to 25 to 35 minutes for smaller loaves, testing for doneness.  Let loaves cool completely.
  4. To make the lemon icing, whisk together icing sugar and lemon juice.  Drizzle loaf/loaves with icing and then sprinkle with slivered almonds.  Refrigerate or freeze wrapped loaves within 24 hours of baking to keep them fresh.

Adapted from Thoroughly Nourished Life.

Shared at Allergy Free Thursday and here.


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