Looking for a new way to enjoy all that summer zucchini? This Glazed Lemon Thyme Zucchini Loaf is dreamy! Perfect texture, moist, fluffy, the perfect burst of lemon and soooo YUMMY!
Best part… recipe makes 2 loaves! And you’ll be really happy about that because the first loaf will vanish in flash!
Recipe adapted from my friend Diane Morrisey, Diane is mom of 6 who shares the most mouthwatering, easy-to-make dishes. Diane’s account was hacked this summer and she lost allll 25K of her followers. Lucky for us, her family convinced her to rebuild and she’s back at it, sharing multiple gorgeous & delicious dishes each day! Her dishes aren’t gluten-free but her recipes are easily adapted, so definitely check her out.
A fresh and delicious way to enjoy all the summer zucchini, this bread is dreamy! Perfect texture, moist, fluffy, a burst of lemon and soooo YUMMY! Recipe adapted from Dianne Morrisey.. Makes 2 loaves.
Author: Healthy Gluten-Free Family
Recipe type: Dessert, Breakfast, Snack
Cuisine: Gluten-Free, Vegetarian
Serves: 2 loaves
½ cup vegetable oil
½ cup applesauce
6 oz plain Greek yogurt
1 tablespoon lemon juice
2 cups sugar
3 cups Gluten-free all purpose flour (containing xanthum gum). We used GF Jules.
1 teaspoon gluten-free baking soda
¼ teaspoon gluten-free baking powder
2 teaspoons lemon zest
1 teaspoon salt
2 cups grated zucchini (let sit in a colander and drain for 10 minutes while you prepare rest of ingredients)
1 teaspoon vanilla extract
1 teaspoon fresh thyme
1½ cups powdered sugar
3 tablespoons fresh lemon juice
Preheat oven to 350 degrees F and coat 2 loaf pans in baking spray and dust with flour. (I actually made 1 10 inch loaf pan, and 2 mini loaf pans)
In a large bowl, cream together oil, apple sauce, greek yogurt, lemon juice and sugar.
Once well combined, add in eggs, one at a time, beating well after each addition.
In a separate bowl, combine flour, baking powder, baking soda, thyme and salt with a pastry cutter.
Add in lemon zest and stir to combine.
Add dry ingredients into wet ingredients and mix until just combined.
Add in zucchini and vanilla, and stir to combine.
Once combined, divide bater evenly between bread pans.
Bake 55-60 minutes or until a cake tester comes out clean.
Allow to cool at least 20 minutes before removing from pan and placing on cooling rack.
In a small bowl, stir together lemon juice and powdered sugar until well combined.
When bread is fully cool, with bread on cooling rack, pour glaze over the bread, Top with extra zest and thyme leaves.