Lemon Zucchini Bread (gluten free/vegan)

I've recently started playing around with gluten free flours as a healthier alternative to the usual baked treats that I love. With the fall harvest coming to an end, I had a lot of zucchini left over. One can only eat so many "Zoodles" before that carb craving kicks in and something with more texture is required. Zucchini bread is always a great option for the piles of squash that seem to be endlessly growing larger and larger and larger from a fall garden, but I feel it is time for a new twist. That twist comes in the form of zesty and citrusy lemon with a sweet lemon glaze on top. The added benefit of being gluten free is just a bonus. Trust me when I tell you that you will not miss the wheat flour in this bread. I used my dad as a taste tester  and for a man who loves sweets and repels anything overly nutritious, he wasn't the wiser. In fact, he came back for thirds. This recipe is just that good!

 I found a great deal on a bag of gluten free blended flour at my local Costco. If you have a Costco nearby, I highly recommend you stock up on supplies to last through the long winter months and try your hand at some new and creative baking at home. Leave a message for me in the comments below and tell me what other gluten free baking items you enjoy.

• Lemon Zucchini Bread

• Ingredients:
• 
  
•  1 cup of grated zucchini (squeeze out the excess liquid in a paper towel, then fluff with a fork)
• 1 1/4 cup all purpose gluten-free flour blend
• 1/4 cup almond flour (substitute regular all-purpose gluten-free flour if you have a nut allergy)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon xanthan gum (omit if your flour blend already has it)
• 1/2 teaspoon fine sea salt
• 1 cup light brown sugar
• 1/3 cup canola oil (or other light oil)
• 2 extra large eggs*
• 1/4 cup almond or coconut milk 
• zest of one lemon
• 2 Tablespoons fresh lemon juice
• 1/2 tablespoon pure vanilla extract
• 
  
• Glaze Ingredients:

• 1 Cup powdered sugar
• 1 large lemon, zested and juiced
• 2-4 Tbs. milk (almond or coconut)
• Combine the above, starting with 2 Tbs. of almond milk until desired consistency of the glaze is met.
• 
  
• Directions:

1. Preheat the oven to 350°F. 
   Spray 2 medium sized loaf pans with cooking spray. (Make sure it's gluten free like canola or olive)
2. Mix the flours, baking powder, baking soda, xanthan gum, and salt in a medium bowl until blended. 
3. Add the brown sugar, canola oil, eggs, coconut milk, lemon juice and vanilla to your mixer.Mix until blended.
4. Add the dry ingredients to the mixer, a little at a time until combined and blended. 
5. Fold in the grated zucchini and mix just until combined.
6. Divide the batter evenly between the two pans.
7. Place in the center oven rack and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. It's best to slightly undercook, vs overcooking which will cause your loaf to have a very dry texture.
8. Remove from the oven, cool for 5 minutes and carefully turn out onto a cooling rack that has been placed over a cookie sheet.
9. Make the lemon glaze while the loaves cool.
10. Drizzle the glaze over the loaves after they are cool. The cookie sheet will catch any drips, making for easier clean up.
11. This bread will store for about 3-5 days. Serve and enjoy with additional glaze, or toast with butter.

• *This recipe can be made vegan by substituting the eggs with the following:
• 1Tbs. ground flax seeds + 3 Tbs. water = 1 egg

This method may change the density and texture of your bread, depending on the current environmental conditions in your kitchen.

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