Gluten Free Lemon Zucchini Bread

Course Breakfast


  • 1 5/8 cup all purpose gluten-free flour
  • 6 tbsp cornstarch (or potato starch or arrowroot)
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp FRENCH PANTRY Sel Gris salt
  • 1 cup sugar
  • Zest of 1 large lemon
  • 2 cups grated zucchini
  • 2 eggs, beaten (at room temperature)
  • 5 tbsp FRENCH PANTRY Meyer Lemon Oil
  • 3 tbsp freshley squeezed lemon juice (from 1 large lemon)


  • 1 1/2 cups confectioners sugar
  • 1 1/2 tbsp freshly squeezed lemon juice (plus more by the 1/4 teaspoonful as needed)


  • Preheat oven to 325°F degrees. Place Nine Loaf Tray on Medium or Large Perforated Baking Sheet and set aside.
  • In Stainless Steel Mixing Bowl, place flour, cornstarch, baking soda, baking powder, salt and sugar, and whisk to combine well. Add the lemon zest, and whisk until evenly distributed throughout the mixture, breaking up any lumps in the zest.
  • Place 1 ¼ cups of the grated zucchini in Silform Deep Dish Round Mold, pull sides together and squeeze to remove as much liquid as possible. Add it to the dry ingredients and mix to combine. Set the dry ingredients aside.
  • Place the remaining ¾ cup of grated zucchini, along with the eggs, oil and lemon juice in a blender, and pulse until well-blended and beginning to emulsify. Create a well in the center of the bowl of dry ingredients, add the wet ingredient mixture. The batter will be thick.
  • Spoon it into each well of the Nine Loaf Tray, filling about ¾ of the way.
  • Bake for 20-25 minutes. Insert a toothpick in the center of a loaf and if it comes out with a few moist crumbs attached it is done cooking. Allow to bake a few minutes longer if the batter is still runny. Remove from the oven and allow to cool for at least 20 minutes before unmolding.
  • While the loaves cool, make the glaze. In the Stainless Mixing Bowl, place the confectioners sugar and 1 ½ Tablespoons lemon juice. Mix well, until a thick paste forms. Add more lemon juice by the ¼ teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze. Pour the glaze over the top of the cooled bread. Allow the glaze to set at room temperature. Enjoy!
  • bon TIP: When making your glaze, add liquid very slowly, as it is much easier to thin, than to thicken, the glaze. If you thin the glaze too much, add more confectioners sugar a teaspoon at a time to thicken it.
  • Try this recipe in your Fluted Loaf Mold or Fluted or Spiral bon Mold. Bake at 350°F for 40-50 minutes.