Gluten Free Lemon Zucchini Bread Recipes
GLUTEN-FREE LEMON ZUCCHINI BREAD
Zucchini and lemon together make a delicious bread for tea time, breakfast or a snack!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 3h45m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Lightly grease bottom only of 9x5-inch loaf pan, or spray with cooking spray.
- In large bowl, beat granulated sugar and eggs with electric mixer on medium speed until well blended. Add oil and vanilla; beat until smooth.
- In medium bowl, mix flour blend, baking powder, baking soda and salt. Gradually beat into egg mixture on low speed until blended. Stir in zucchini, lemon peel and 2 tablespoons lemon juice. Pour batter into pan.
- Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to cooling rack; cool completely, about 2 hours.
- In small bowl, mix powdered sugar and enough lemon juice to make glaze of drizzling consistency. Spread over bread, letting some drizzle down sides. Store covered in refrigerator.
Nutrition Facts : Calories 240, Carbohydrate 35 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 270 mg, Sugar 22 g, TransFat 0 g
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