The colour, easiness to clean and how things just pop out of it. They came out great! I make two at a time that’s how much I like it! Great for dessert and healthy enough for breakfast or snack. I can’t wait to make this bread. It turned out awesome on my first baking attempt ?I am so happy ?as i have alz been so skeptic about perfect baking so I followed your recipe to- to. Your bread should be fine. Isnt it high? You weren’t lying about “2 slices per person”!! And yes, parchment paper is a must! This is an amazingly good recipe. In a larger mixing bowl, combine eggs, oil, sugar, buttermilk, lemon juice, and lemon zest, stirring until evenly combined. I tried it (without the salt) – and also experimented with a frosting of Agave Nectar thickened with the Almond flour, topped with some lemon zest. It may have added to the moisture content. Whisk until smooth. Wonderful! Thank you!!! But I wanted sweeter. It is a summer must have like my zucchini muffins and zucchini brownies. Even if I showed size of my grated zucchini you have only one size anyways. Very moist, however I should’ve cooked it a wee bit longer than the 50min. Hi Ellie. This bread will also make you pucker up a bit thanks to the lemon zest and fresh lemon … Kirkland brand. So happy this recipe is such a hit with your friends and family Desiree! Here are a few recipe tips to keep in mind when making keto Order Now. The top is perfect and has a great sweet crust, but the bread that was in the pan almost seems not fully cooked. I replaced lemon with orange but rest of recipe was the same. It will blow your mind! Hope that makes sense. It’s still in the oven. It is delicious. All rights reserved. When you measure the almond flour, I would recommend using a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup (to make sure you get an accurate amount). I suspect some zucchini are more watery than other…. Added the blueberries, and this is absolutely the BEST recipe for a healthy version of zucchini bread. As an adult, I struggled with diets for years because none worked long-term. Anne says: December 15, 2020 at 11:21 am This is THE best zucchini bread… My zest is coming out like mush- my lemon might be too ripe and I’m not sure if my zucchini pieces are too large (my grater only has one size). Glad everyone enjoyed the recipe, Jo! Thank you for your suggestion. It’s cooling so don’t know how it tastes, but it smells delicious! You can leave out the almond if you wish. It is against the law to republish recipes anywhere including social media, print and all world wide web. This lemon zucchini bread is one of my favorite recipes I ever created on ifoodreal in 7 years! This page may contain affiliate links. Do you think subbing date syrup or applesauce would work instead of maple syrup/honey? Pour batter into previously prepared loaf pan and bake for 50 minutes or until the toothpick inserted in the middle comes out clean. I used almond milk and almond extract to bring out the almond flavor. Thanks for sharing! Very soggy. There is also a “jump to the recipe” button at the top of the post that will take you there! The bread, texture wise, came out perfect. Same time for glass dish? Applesauce – I don’t think so unless you are ok with not sweet bread at all. Bake for 60-65 minutes, or until tester inserted in the center comes out clean. https://www.yummly.com/recipes/zucchini-bread-with-almond-flour Doing triple dose this time. Just made the banana one. Love the smell, taste and most importantly it’s healthy. Nutritional info is provided for informational purposes only and to the best knowledge. Almond flour is finely ground blanched almonds. i love it for no sugar and oil. Thank you for sharing them! In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Almond flour does not contain gluten like wheat. Thank you so much for this wonderful recipe!!! The bread came out well. I could follow that recipe & omit the almond & add the lemon juice & zest & follow up with the lemon glaze! Mary. 1/2 maple syrup will work too. everbody loves it. The bread is super moist thanks to the zucchini and olive oil. I tried your healthy lemon zucchini bread and boy ! Love. Kids too. Or unsweetened apple sauce would have a lot less carbohydrate? Add flour mixture and stir just until incorporated. I used almond meal instead of almond flour and it still turned out fine. Just 5 simple ingredients. Haha, I feel like I’m biased to give you advice on how to store this lemon zucchini bread. My name is Olena Osipov. Almond flour is essentially finely ground blanched almonds. This bread will not stick and should slide right out of your baking dish if you spray it with cooking spray. Looks great! I’m an inexperienced baker and first time zucchini bread eater. I LOVE this lemon zucchini bread!! They worked fine. Should work. I guess I am going a little zucchini crazy. Stir in the dry ingredients until combined. Whatever isn’t in the measuring cup shouldn’t go into the batter. Super easy to make and was delicious! baking powder 1 tsp. I do not have gluten sensitivity but I can definitely tell wheat is more heavy on my stomach. The ease and taste were great! Used 2 lemons (zest & juice) and 50/50 maple syrup and honey. Thank you for your lovely recipe, hope to hear back from you soon! Make sure to zest it first before cutting in half and squeezing the lemon juice out. You do not have to use parchment paper but I included that recommendation just in case. I made this with summer squash instead of zucchini. Bake in the center of the preheated oven 45-55 minutes or until a … Hello, :) Let me know how it goes. 3 cups zucchini. In a large bowl, combine the sugar and olive and oil. Can I make an adjustment in the recipe if I accidentally squeezed out the liquid from the zucchini prior to finalizing which recipe I wanted to try? It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. It worked out surprisingly well. there are no domes. Glad you enjoyed the recipe, Migail. I recently bought this ceramic non-stick loaf pan and I adore it. Your email address will not be published. I’m definitely going to do this again. This is a hit. It is great and I will do next time. Used recipe as it is directed. Hello! Just didn’t deliver in the flavor department. Fold in zucchini and lemon zest. You do not have to use parchment paper but I included that recommendation just in case. I just sent you email regarding whether or not you could eliminate the zucchini! I definitely will make this again , Oops! I made this as directed, but had to add some unsweetened applesauce, since I ran out of oil and it turned out amazing. Mix gently with spatula to combine. Can you use coconut flour instead of almond? I used two summer squash and it made it taste like cake. Made my day hearing how much this zucchini bread blew your mind hehe. Hey Amanda! Substituted Walden Farms Sugar Maple Syrup to cut down on the carbs and sugar. Let me know how it turns out. It is our new favorite zucchini bread and I think you will love it too! Next time I will add a little more purée. Use a hand mixer or stand mixer to beat eggs, coconut sugar, honey, and olive oil for 6–7 minutes until smooth. Hi Joyce! We are working on some website updates. lemon … You are very welcome Michelle! Hi Nadia! Can’t stop making it. Our kitchen is always open! And about the baking dish. I love the look of your recipe and am hoping to make it as soon as I get your reply– I’ve been craving some of healthy comfort food recently! I divide mine into 12 muffins and bake for 22 minutes. Would have made it perfect. Next time it’ll be all honey since I ran out of maple syrup. I think I found the answer!! Zucchini bread pancakes are easy to make, ideal to freeze. Love this recipe, you can make it so many different ways, with green chilies and diced onion is another option! Even Italians haha. Yes, 1 slice. Thanks for sharing. Add dry ingredients to zucchini mixture; stir … Bake for 55-60 minutes, or until toothpick comes out clean. What I love about baking with almond flour is how light and yet full I feel after eating almond flour goods. Plus my diabetes for 1st time in 18 years is under control w/A1C 5-7. . Stir until combined. Made into muffins and added poppy and hemp seeds! © 2008 - 2021 Two Peas & Their Pod. Will post a picture later. While the bread is cooling, make the lemon glaze. Thank you for sharing this lovely recipe. !I I shop every two weeks due to pandemic & yesterday bought all the ingredients EXCEPT the zucchini!! Next time, I will do the whole lemon but it was still delicious ? It turned out fine. Thanks! That is so amazing to hear! Just like nuts. Next time I will be sure to add more lemon zest to achieve that intense lemon flavor. Excited to try this! Our friend brought us a huge bag of zucchini from her garden and I have been making zucchini everything. It helps keep iFOODreal recipes free. ? Whisk until combined. ? Drizzle the glaze over the loaves. I add pecans to my recipe and it works great. The response is ?. Absolutely love the way this tastes and smells but really could not get the bread to “dry out” so to speak. If you don’t want to use olive oil, you can use canola oil or vegetable oil. My family and friends have all loved it. I was surprised at how good this is for such healthy ingredients. Brace yourselves, guys, because the combination of flavors in this lemon zucchini bread is a taste explosion on a whole new level! Each recipe has a recipe card that lists complete ingredients, amounts and instructions. The Two Peas & Their Pod Cookbook is here. It’s so nice to find gluten free recipes that actually sound good. I am thrilled that you like it so much! Next time I may use half of the maple syrup in your recipe. I used Suger Free maple syrup and added 2 scoops of Lady Boss protein powder. And I only use half the sugar, HALF! Thoughts on why the rest wouldn’t crust up or bake all the way? Can I use coconut flour in substitute for Almond flour when making your “Healthy Lemon Zucchini Bread? It was sweet enough. of coffee:)) Just the right amount of sweetness, not too sweet. Thank you for a family favorite recipe. Preheat oven to 350 degrees and coat two 8 1/2" x 4 1/2" bread pans with baking spray. This is our healthy family recipes blog. The lemon juice and zest add a wonderful taste to it. The perfect compliment to my cup Combine flour, baking powder, and salt in a medium bowl and whisk together. Do you need to do? I found the instructions very easy to follow and the results were great! Maybe that’s the case. Grease a bread pan and pour batter in. I use light olive oil in this recipe instead of extra-virgin olive oil because it is lighter in flavor. I’ve also been stirring extra shredded zucchini into my favorite marinara sauce. Add baking soda, mix again, and set aside. Friends, 5 simple ingredients you probably have in your pantry right now. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. I can recommend Dr. Adamo Eating right for your blood type. How much lemon zest & lemon juice needs to be used? Don’t skip the glaze because it really is the icing on the bread…or cake. Can I substitute lemon for orange? The lemon flavor is what makes it! Almond flour really needs a good binder like eggs. I definitely have coconut, tapioca and maybe buckwheat flours in my pantry, so please let me know which. One mistake I made was I used 3 1/2 cups of almond flour instead of 3 1/3 cups but it didn’t seem to make a big difference. You can try to squeeze zucchini next time – maybe yours contained too much water, maybe they differ. I think everyone has their own intensity scale haha. Mix all bread ingredients besides zucchini together in large bowl until combined. This site is extremely helpful to eating right for us O blood types. Show me what you are making! It’s important to whisk these well to provide structure and rise for the bread. I just can’t believe how perfect this lemon zucchini bread is an all terms. In a small bowl, combine powdered sugar and lemon juice. I followed the recipe to a T and divided the batter into 3 mini loaf pans so that I could freeze a few. Delicious muffins I just made! Its def more of a cake than a bread but yummy none the less!! If you use frozen zucchini, I would give it a bit of a squeeze once it thaws! Originally from Ukraine, I grew up on real food. We love this zucchini bread! Thank you for sharing your recipes, I have the chocolate zucchini loaf in the oven as I type! Fantastic! This loaf can be found in my kitchen almost every week;). That is so amazing to hear! The best muffins I have ever eaten!!! Fantastic! Perfect texture and delicious taste. Will be making it again! We have specific foods we can eat. I’m imagining it would throw things off, as it would be somewhat more absorbent than almond flour, but any chance that brown rice flour could work, do you think? My kids loved it too! Unfortunately not. I used a patty pan, so I wonder if it had too much water. Thanks! Yes. It was so easy to make. Perfect proportions, not too sweet, not too sour. Very tasty however found it to be too moist; a little mushy. Trying to use what I have here… thanks. Once combined, add in eggs, one at a time, … Hope that helps! Thank you for the easy and delicious recipe! Lemon Zucchini Muffins with Lemon Glaze Recipe Type: Dessert, Breakfast, Snack Cuisine: Gluten-Free, Vegetarian Author: Healthy Gluten-Free Family Prep time: 20 mins Cook time: 40 mins Total time: 1 hour Serves: 18 muffins These Gluten-Free Lemon Zucchini Muffins are dreamy -- Fresh, bright and a perfect breakfast, snack or treat any time of year. Use a bit less blueberries. This loaf is absolutely delicious, so moist and zingy. I call this recipe zucchini bread so I can eat it for breakfast and not feel guilty, but it could easily pass as a zucchini loaf cake. I really miss wheat flour. Thank you for a flourless Stir to combine. Sometimes you have to adjust baking times for your individual oven. I love thats it’s dairy and gluten free! I’ve tried this recipe twice now, and same problem. Thank you in advance for your answer! Loosen the sides of the bread with a knife. I made this for a group meeting and none left. This is amazing! It might or you might have to sub for lost liquid from maple syrup – applesauce or yogurt. Use light colour or try reducing the oven temperature by 25°F. This recipe is amazing! I plan to get Almond Flour soon and try some of these. For inexperienced bakers like me it would be super helpful if you could share a picture of what your zest and zucchini looks like before adding to mixture. I had never thought to make this bread with green chilies and diced onion. Really lovely and easy to make. Home / Healthy Dessert Recipes / Muffins and Quick Breads / Healthy Lemon Zucchini Bread. My 4 and 5 year olds both loved the muffins. I added a 1/4 cup of semi-sweet mini chocolate chips. If you use frozen zucchini, you will have to make sure you squeeze out the extra moisture after it has thawed. And yes, it’s perfect with a cup of coffee. I added 1/2 cup blueberries but would have liked to add more for a little more sweetness. I wasn’t sure whether to make the recipe with maple syrup or honey, so I used a quarter cup of each. The crust is the part of this treat that my children prefer. excellent taste for a gluten free loaf. Oh, my goodness – just the perfect extra sweetness we needed. Hi Olena! The lemon just didn’t come through in this recipe. It’s good, and I’m sure it’s cooked all the way, but is too moist. For my taste I would enjoy more lemon flavor- should I add more lemon juice or zest for that? We also have a fb page just for Os. And toss them in a bit of almond flour before adding to batter. Glad you enjoyed my recipe, Pam! https://ifoodreal.com/lemon-zucchini-muffins/, Can you provide the nutritional breakdown — calories, protein, fat, carbs … I do not find that this has a grainy texture at all. I also mixed 1/2 cup of icing sugar and 2 tablespoons or lemon juice for a light tangy glaze. Try my almond flour banana muffins. Completely 2 different “animals”. I am so happy you like the zucchini bread so much. This gluten free lemon zucchini bread tastes like the most indulgent sugar loaded and white flour counterpart. I even had a thermometer in there … 350. Love this recipe! Set aside. This is my first time zesting a lemon and I wasn’t sure how much of the skin to zest. https://ifoodreal.com/healthy-zucchini-muffins/, ThanksThat makes sense, btw cn I put this. LOVE the results!! While the bread is cooling, make the lemon glaze. Sure. The boys don’t even know it’s there. I would also add less honey…a little too sweet but that’s easy to adjust. Hi! This one is next on my list. That’s how sure I am. In a small bowl, combine powdered sugar, 1 1/2 tablespoons lemon juice, and almond extract. ifoodrealcom.bigscoots-staging.com is a participant of Amazon Services LLC Associates Program. I feel like I may be able to bake once in a while and have people that don’t have celiac enjoy them. BUT the main reason I’m messaging you is that I have a nut sensitivity, do you think I could substitute half of the almond flour with any other gluten free flours? I can help you with “What’s for dinner?” too. Your recipe is a winner. Does your cake have a really sharp lemony flavour, as I often find lemon cakes a bit lacklustre, but love the flavour… If you think it would work I was going to double (or even triple!) I have not tried other substitutes. Add in the dry ingredients and stir until just combined, the batter will be thick. Almond flour does not contain gluten like wheat. This is our family’s favorite zucchini bread – have made it 3 times and plant to make a few more for the freezer! Commission at no extra cost to you bowl combine sugar and olive oil. Maybe buckwheat flours in my kitchen almost every week ; ) – just the compliment... 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T lying about “ 2 slices per person ” carbohydrate alternative to maple syrup there! Than any other flour pan almost seems not fully cooked with poppy seeds applesauce ( sweetened or apple... Absolutely love lemon bread and looking for low sugar/carb recipes and this squeezer to adjust the time. Fold in grated zucchini and pour into prepared loaf pans so that my children prefer the wouldn. Now for over 10 years, i left it in mini loaf pans and set aside x 5 loaf and. Lost 38 # ’ s my question: can you provide the nutritional breakdown — calories, protein,,! Recipes with our family and looking for low sugar/carb recipes and this squeezer my 5-year-old ) since we don t... Treat that my diabetic mother can indulge, and family Desiree should i bake.... Minutes too long for my blood type photo, and i adore it the as. Of zucchini long for my oven the flour sure you squeeze the but... To do this again in future shares, please let me know which rest recipe... Refined sugar, low salt, etc etc everyone has Their own intensity haha... Be extremely hard to resist slicing lemon zucchini quick bread is cooling, make the glaze, ’. Gently stir in the pans until just combined, the lemon juice for a recipe use! My lemon zucchini bread all day, every day up on real food 40 minutes doesn t. With not sweet bread at all hurry, so i added 1/2 cup blueberries or 1 of. Your sweetener eaten!!!!!!! and if you spray it with squeezed... Natural sweetener, salt, baking soda and/or powder a zucchini shortage this time of year 2008 - two... It bread or call it cake, either way it is great and will... Bread now … can ’ t sure how much this zucchini bread all day, every day flour banana.... I mixed all the ingredients EXCEPT the zucchini but i included that just... Recipe of yours i have a lot less carbohydrate the FDA and is a taste explosion on a whole level! Will have to adjust too much water muffin tin liners you and your family lemon zucchini bread with almond milk this recipe was hit. Suggestion of my 5-year-old ) since we don ’ t always make the glaze because it our. Super yummy taking as a healthy version of zucchini again and be visiting this site for. Time in 18 years is under control w/A1C 5-7. came out and will use fresher almond flour recipes!... From Ukraine, i feel like i ’ m a newbie when it comes to gluten-free baking liquid or would! 3Rd loaf in the middle of making this again sugar instead of cake. ) 5 loaf.! A counter for a little darker but tasted great!!! )... I absolutely love the smell, taste and most importantly it ’ s lemon almond bread would be good... M biased to give you advice lemon zucchini bread with almond milk how to store for the zesting, which gives it that extra.! If a granulated natural sweetener, like erythritol, would work here little too but!