Gluten-Free Zucchini Bread with Lime Glaze
Servings: 20
Calories: 245kcal
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.
Nutrition
Calories: 245kcal | Carbohydrates: 41g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 25mg | Sodium: 185mg | Potassium: 94mg | Fiber: 2g | Sugar: 27g | Vitamin A: 81IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg