Too much zucchini in your garden?
This gluten-free zucchini bread with lime glaze is the perfect thing to make to use it up! It is delicious, easy to make and it freezes well. You can make loaves or muffins, and you can choose to glaze them or leave them plain. (I vote for the glaze.)
I love zucchini and summer squash, especially grilled. However, I was never a huge fan of zucchini bread until now. The addition of the cardamom and lime to this recipe takes it to a whole different level — it’s slightly addicting. If you don’t have cardamom, you can leave it out or use ground ginger in its place — but I highly recommend the cardamom.
Many zucchini bread recipes call for you to take an extra step and drain the moisture from the zucchini; in this recipe, no draining is needed.
You can use any commercially available 1:1 gluten-free flour blend you want with this recipe, or make your own with one of my copycat recipes.
Gluten-Free Zucchini Bread with Lime Glaze
Ingredients
Bread
- 200 grams granulated sugar
- 200 grams light brown sugar
- 150 grams avocado oil (or other neutral flavored oil)
- 3 large eggs, room temperature
- 2 teaspoons vanilla
- 448 grams shredded zucchini (1 pound)
- Zest of half a lime (optional)
- 420 grams 1:1 gluten-free flour blend
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon cardamom
- ½ cup chopped walnuts or pecans (optional)
Lime Glaze
- 260 grams confectioners' sugar
- 2 tablespoon lime juice
- 2 tablespoon water
- Zest of half a lime
Instructions
- Preheat oven to 350 degrees.
- Grease two 8x4-inch loaf pans (or 1 pan plus 12 muffins).
- In a large bowl, beat sugar, oil, eggs and vanilla until well blended. Add the zucchini and zest (if using).
- In another bowl, whisk flour, salt, baking soda, baking powder, cinnamon, and cardamom.
- Gradually add the dry mixture into the wet mixture, stirring just until combined. Stir the nuts, if using.
- Set the batter aside to rest for 30 minutes.
- Transfer to prepared pans. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Muffins will take around 25 minutes.
- Cool 10 minutes before removing from pans to wire racks to cool.
- If you are using glaze, pour it over when the loaves have cooled down a bit but are still slightly warm.
Loved the combination with the glaze
I couldn’t tell this loaf was gluten free. It was totally worthy of a 5 star rating. Loved it!
Totally incredible! The lime glaze brings it over the top. Just love it!