Gluten-Free Lemon Thyme Zucchini Bread Recipe
Prep Time:
20 minutes
Cook Time:
45 minutes
Servings:
10 slices
Ingredients
  • 2 medium zucchini
  • 2 cups self-rising gluten-free flour
  • 1 teaspoon gluten-free baking powder
  • ½ teaspoon xanthan gum
  • 1 pinch salt
  • ¾ cup (1 ½ sticks) butter, diced, at room temperature
  • ¾ cup granulated sugar
  • 1 tablespoon lemon zest, finely chopped
  • 3 large eggs, at room temperature
  • 3 tablespoons lemon juice, divided
  • ½ teaspoon fresh thyme leaves
  • 3 tablespoons milk
  • 1 cup confectioners' sugar
Directions
  1. Preheat oven to 350 F.
  2. Line a 2-pound loaf pan with parchment paper and set aside.
  3. Grate zucchini using the fine side of a box grater.
  4. Gently squeeze grated zucchini to remove excess water; you should end up with about 1 cup shredded zucchini.
  5. In a medium bowl, whisk flour, baking powder, xanthan gum, and salt until combined.
  6. In the bowl of a stand mixer, cream butter, sugar, and lemon zest for 3-4 minutes until pale and fluffy.
  7. Beat in the eggs 1 at a time until thoroughly combined.
  8. Mix in the grated zucchini, 1 tablespoon lemon juice, and thyme leaves.
  9. Fold in the flour mixture until just combined.
  10. Add milk and combine to form a cake batter.
  11. Transfer batter to the prepared loaf pan and smooth the top with a knife or the back of a spoon.
  12. Bake for 45 minutes until the bread springs back when touched.
  13. Set aside to cool completely.
  14. Meanwhile, whisk confectioners' sugar with remaining 2 tablespoons lemon juice to form a glaze.
  15. Drizzle the glaze over the cooled zucchini bread before serving.