Gluten Free Lemon Zucchini Bread | Butternut Bakery

This gluten free lemon zucchini bread is hands down the best you’ll ever make. It’s super soft, perfectly moist, bursting with flavor, and yes — it’s both gluten free AND dairy free! Honestly, you’d never guess because it tastes so amazing. This recipe is one I find myself craving over and over again. It’s so simple to throw together, I’m tempted to keep a loaf on the counter all the time just to sneak slices whenever I want!

When I say perfect, I mean a lemon zucchini bread that’s bursting with flavor and melts in your mouth with moistness. The texture here is seriously next level—I couldn’t resist, and after snapping photos, I just sat down and devoured two slices right away. No shame here, moms, the kitchen floor can be a comfy spot too!

Let’s talk zucchini — the star ingredient for moisture in this gluten free lemon zucchini bread. Shred it using the medium holes on your box grater. You want it finely shredded, almost like cheese, not chunky. This size releases more liquid, which keeps the bread wonderfully moist without getting soggy.

One of the best parts? You won’t even taste the zucchini itself. It quietly plays its role by balancing the sweetness and giving the bread a tender crumb that stays fresh several days.

Now about that lemon flavor! Too often, lemon baked goods come up short on the tangy zing. Don’t be shy—load your batter with plenty of fresh lemon juice and zest. That citrus pop is what brings this bread to life, just like in my favorite lemon poppy seed muffins.

Here’s a little pro tip: before you add your wet ingredients, rub the lemon zest together with the sugar. The grains help release bright, lemony oils, making the sugar smell amazing and infusing every bite with extra zing. This simple step really pulls the lemon flavor forward in the bread.

Introduction — What to expect

If you’re searching for a bright, citrusy treat that checks the boxes of gluten free and dairy free, welcome! This gluten free lemon zucchini bread is just that — super tender, incredibly moist, and packed with fresh lemon flavor that’ll keep you reaching for more than one slice. It’s an easy everyday loaf made from pantry staples with a few small tweaks that make a huge flavor impact.

In this post, I’m sharing everything you need for one perfect loaf — the full list of ingredients, simple baking and glazing steps, plus my top tips for success (like how to grate zucchini just right, why rubbing lemon zest with sugar unlocks a lemony magic, and the secret behind using full-fat canned coconut cream). Plus, I’ll toss in swap ideas, storage tips, and answers to common questions to help you bake with confidence — and if you’re new to gluten-free baking, my Foolproof Baked Gluten Free Vanilla Cake breaks down the core techniques.

• A quick rundown of ingredients and tools you’ll need
• Clear, step-by-step baking and glazing directions
• Pro tips to keep your loaf moist and bursting with flavor
• Mix-in ideas, substitutions, plus make-ahead and freezing tips
• Answers to common questions and troubleshooting help

Grab a lemon and a zucchini, and let’s bake a cozy, delicious loaf that really hits the spot. It’s straightforward, forgiving, and totally worth it!

Why this gluten free lemon zucchini bread works so well

Say hello to one of the easiest gluten free desserts you’ll ever break out of your kitchen. The secret weapon? Bob’s Red Mill 1-to-1 Gluten Free Baking Flour. It’s my go-to because it takes the guesswork out of gluten free baking.

This blend is a true 1-to-1 swap for regular flour, so wherever your recipe calls for wheat flour, just swap in this gluten free baking flour without any hassle.

Usually, gluten free recipes need extra binders like xanthan gum added separately, but Bob’s mix has that built right in!

Plus, it’s 100% gluten free, made in a dedicated facility and batch tested to keep cross-contamination at bay, which is reassuring if you’re sensitive or baking for someone who is.

The best part? You’ll never miss traditional flour here. Gluten free baking has come so far that you genuinely can’t tell — and if you know any skeptics, just bake this lemon zucchini bread for them. I promise it’ll change their minds.

If you love bright citrus bakes, try these lemon sugar baked donuts, or explore zucchini-in-dessert magic with a rich chocolate zucchini cake.

Ingredients for one loaf

• 1 3/4 cups Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 cup + 2 tbsp granulated sugar
• 1 tbsp lemon zest (about one lemon’s worth)
• 1/3 cup vegetable or canola oil
• 1/4 cup canned coconut milk (make sure to scoop the thick coconut cream from the top of a full-fat can)
• 1 tsp vanilla extract
• 2 large eggs
• 2 1/2 tbsp fresh lemon juice (about 1–2 lemons)
• 1 cup freshly grated zucchini (use the medium holes on your grater)
• 1 cup powdered sugar
• 4 tsp fresh lemon juice
• Extra lemon zest for a finishing sprinkle (optional)

Baking and glazing instructions

1. Preheat oven to 350°F (175°C).
2. Grate 1 cup zucchini on the medium holes of a box grater until finely shredded; if very watery, press gently between paper towels to remove excess moisture.
3. Zest 1 lemon and rub the zest into the granulated sugar with your fingers until fragrant.
4. Scoop the thick coconut cream from the top of a full‑fat can of coconut milk and bring the coconut cream and 2 large eggs to room temperature.
5. Whisk together 1 3/4 cups gluten‑free 1:1 baking flour, 1/2 tsp salt, 1 tsp baking powder, and 1/2 tsp baking soda.
6. In a separate bowl whisk together 1/3 cup vegetable or canola oil, 1/4 cup coconut cream, 1 tsp vanilla extract, 2 large eggs, and 2 1/2 tbsp fresh lemon juice.
7. Add the sugar‑zest mixture (3/4 cup + 2 tbsp granulated sugar rubbed with zest) to the wet ingredients and whisk until combined.
8. Gently fold the dry ingredients into the wet ingredients just until combined; do not overmix.
9. Fold the grated zucchini into the batter.

10. Pour the batter into a loaf pan.

    

11. Bake at 350°F for 40–45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
12. While the loaf bakes, whisk together 1 cup powdered sugar and 4 tsp fresh lemon juice until smooth, adjusting the lemon juice to reach the desired glaze consistency.
13. Remove the loaf from the oven and drizzle the lemon glaze over the warm loaf so it soaks in.
14. Sprinkle extra lemon zest on top if desired.

Tips for moist, flavorful bread

• Grate the zucchini using the medium holes on your box grater. This size squeezes out just enough moisture but still keeps good texture in the bread — no need to dry it out completely. If your zucchini seems super watery, press it gently between paper towels to soak up a bit of extra liquid. For another loaf that keeps tender zucchini texture, see our moist old-fashioned zucchini bread.
• Before mixing, rub the lemon zest into the sugar with your fingers. This little trick unlocks the natural oils in the lemon peel, giving your bread a brighter, deeper lemon flavor — the same citrus-boosting step we use in these lemon cupcakes with blueberry buttercream.
• Always use full-fat canned coconut cream from the top of a can, not light coconut milk. That rich, creamy coconut cream adds moisture and tenderness that light coconut milk just can’t match.
• Stick with Bob’s Red Mill 1-to-1 Gluten Free Baking Flour or a similar blend that already includes xanthan gum. If you’re not gluten-free, you can swap regular all-purpose flour in a 1:1 ratio.
• Bring your eggs and canned coconut cream to room temperature before mixing. Warm ingredients make your batter blend better and rise more evenly in the oven.
• Once you add the dry ingredients, don’t overmix. Stir gently just until everything comes together for a tender, soft crumb.
• Check for doneness by poking a toothpick into the center — aim for a few moist crumbs, not a wet batter. Baking time usually falls between 40 and 45 minutes at 350°F, but ovens vary, so keep an eye on it.

Mix-ins, swaps, and variations for this gluten free lemon zucchini bread

We’ve already talked about why this recipe shines gluten free, but it’s also a fantastic dairy free lemon zucchini bread with a great texture and flavor.

Dairy free baking has really come a long way, and I love how accessible it is now. This recipe proves you don’t need complicated ingredients to get amazing results.

I keep things simple by using a mild vegetable or canola oil. It helps the bread stay super moist and tender for days without any heavy dairy products (the same trick used in this moist garden zucchini bread).

Usually in lemon zucchini bread recipes, you might add Greek yogurt or sour cream for moisture and structure. In this dairy free version, I swapped those for canned coconut milk, specifically the thick coconut cream. You’ll find it in most grocery stores—just be sure it’s the full-fat kind, not light. Prefer a banana-based approach to moisture? Try these Chunky Monkey zucchini banana muffins.

The top layer of canned coconut milk is thick and creamy, almost like yogurt. It adds richness and softness, giving this lemon zucchini bread that perfect melt-in-your-mouth texture without any dairy.

Storage and freezing tips

Once your lemon zucchini bread has completely cooled, pop it into an airtight container and store it in the fridge for up to a week. Honestly, the flavors get even better after sitting a day or so. If you want to keep the top looking fresh, hold off on glazing until just before serving.

If you want to freeze this gluten free lemon zucchini bread, slice it first. Wrap each slice tightly in plastic wrap or foil, then stash them all in a freezer bag for up to three months. This slice-and-freeze approach works great for muffins, too—these Healthy Carrot Zucchini Muffins (low sugar) hold up beautifully in the freezer. When you’re ready to enjoy, thaw overnight in the fridge or sit out at room temp for a bit. You can warm slices in the microwave for 10–20 seconds or pop them in a 325°F oven for about 8–12 minutes. If your loaf was glazed before refrigerating, heat gently and add a little fresh lemon zest before serving for a fresh burst.

For make-ahead ease, you can grate your zucchini a day ahead and keep it refrigerated. If you want to prep the batter early, keep it covered in the fridge and bake within 24 hours for best results.

Common questions answered

• Can I use regular all-purpose flour instead of gluten free flour? Absolutely! If gluten isn’t a concern, swap regular flour in equal amounts 1:1. No extra changes needed.
• Can I use light coconut milk or dairy yogurt instead of canned coconut cream? For the best moisture and texture, use full-fat canned coconut cream (the thick part on top). If you prefer dairy, full-fat plain yogurt or sour cream works well as a 1:1 swap.
• Do I need to peel the zucchini? Nope! Leave the skin on when you grate it—it adds to the color, flavor, and nutrients.
• Why did my loaf turn out too dense or wet? The zucchini may have been too watery (lightly press with paper towels before adding), the batter might have been overmixed, or your oven temperature or baking time wasn’t quite right. Use the toothpick test and adjust your baking time as needed.
• Can I make this gluten free lemon zucchini bread recipe into muffins? Yes! Scoop the batter into a lined muffin tin and bake at 350°F for 18–22 minutes, or until a toothpick inserted comes out clean.