Gluten Free Lemon Zucchini Loaf

It is hard to believe that it is already August.  School holidays are half over and the days are getting noticeably shorter.  Here on the farm it seems like time passes not so much according to the calendar but by what is growing in the garden.  The days of strawberries and peas are over and we are now in the midst of beans, fresh tomatoes and zucchini.      
 Anyone who has ever grown zucchini knows that you either have none or lots, no in between.  When I have lots I look through all of my cook books or on Pinterest to see what to do with it all. This recipe is great! The zucchini makes it so moist, the lemon isn't too strong and it makes two loaves. At this time of year I like to have some baking in the freezer so it's a win-win!  
 

Gluten Free Lemon Zucchini Loaf

  • 3 cups Gluten Free Flour Blend
  • 1/2 cup ground flax
  • 4 tsp. GF baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1/2 cup coconut oil (or butter)
  • 2/3 cups cane sugar ( or 1 1/3 cups white sugar)
  • 2 tsp. Vanilla
  • Zest of one lemon
  • 1 Tbsp. Lemon juice
  • 4 eggs
  • 2/3 cup milk
  • 2 cups grated zucchini
Combine dry ingredients and set aside.  In a medium sized mixing bowl cream together coconut oil and sugar.  Add vanilla, lemon zest, lemon juice and eggs and beat for one minute. Add milk and beat until combined.  Add grated zucchini and flour mixture all at once and stir until combined.  Place batter into 2 greased loaf pans.  Bake at 350 degrees for 40 - 50 minutes.
 

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