Description

This Gluten-Free Lemon Poppy Seed Zucchini Bread provides a delightful blend of vibrant citrus flavors and a moist crumb, making it the perfect healthy snack without sacrificing taste.

Ingredients

Scale

2 cups Gluten-Free Flour Blend
1.5 tsp Baking Powder
0.5 tsp Baking Soda
0.5 tsp Sea Salt
2 tbsp Poppy Seeds
2 Large Eggs
0.5 cup Avocado Oil
0.75 cup Pure Maple Syrup or Honey
1 tsp Pure Vanilla Extract
1.5 cups Finely Grated Zucchini
2 tbsp Fresh Lemon Zest
3 tbsp Freshly Squeezed Lemon Juice

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper
Grate your zucchini and squeeze out excess moisture with a kitchen towel
Whisk together the gluten-free flour, poppy seeds, baking powder, baking soda, and sea salt in a medium bowl
In a large bowl, whisk the eggs, maple syrup, and avocado oil until combined, then stir in the lemon juice, lemon zest, and vanilla extract
Fold the dry ingredients into the wet mixture and then gently fold in the squeezed zucchini
Pour the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes until a toothpick comes out clea
Let the bread cool in the pan for 10 minutes before lifting it onto a wire rack to cool completely before slicing

Notes

Using room temperature eggs helps achieve the best texture.

Squeeze zucchini well to avoid soggy bread.

Prep Time: 20 mins
Cook Time: 60 mins
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210 kcal
Sugar: 9g
Sodium: 140mg
Fat: 12g
Saturated Fat: 1.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 4g
Cholesterol: 70mg