Ingredients:

  • 2 cups (260g) Gluten-free all-purpose flour blend
  • 1/2 cup (60g) Almond flour
  • 1 tsp (5g) Baking soda
  • 1/2 tsp (3g) Salt
  • 3/4 cup (150g) Granulated sugar
  • 2 large Eggs
  • 1/2 cup (120ml) Neutral oil
  • 1 tbsp (15ml) Fresh lemon juice
  • 1 tbsp (6g) Lemon zest
  • 1 tsp (5ml) Vanilla extract
  • 2 cups (230g) Grated zucchini, squeezed dry
  • 1 cup (120g) Powdered sugar
  • 2 tbsp (30ml) Fresh lemon juice

Instructions:

  1. Grate the zucchini using the fine holes of a box grater. Place shreds into a clean kitchen towel or nut milk bag and squeeze firmly until no more liquid drips out.
  2. In a large bowl, whisk together granulated sugar, eggs, oil, lemon juice, lemon zest, and vanilla extract until pale and slightly frothy.
  3. Sift the gluten-free flour, almond flour, baking soda, and salt into the wet ingredients. Fold gently with a spatula until no dry streaks remain, then stir in the squeezed zucchini.
  4. Pour batter into a greased and parchment-lined 9x5 inch loaf pan. Bake at 350°F (175°C) for 55-65 minutes, or until a toothpick comes out clean.
  5. Allow loaf to cool completely in the pan. Whisk powdered sugar and lemon juice until smooth, then pour over the top of the cooled bread.