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Gluten-Free Lemon-Zucchini Bread with Lemon Glaze

This recipe's originator aptly describes it as “a moist, lemony delight”. It has a nice lemon flavor and the zucchini gives it a rich, moist texture. The glaze also enhances the lemon flavor too. Plus, we made key substitutions to the recipe which make it far healthier than the original version while actually enhancing the already great taste.

Ingredients

Bread:

2 cups coconut flour
2 teaspoons aluminum-free baking powder*
1/2 teaspoon Himalayan pink salt
2 eggs (preferably cage-free organic)
1/2 cup melted coconut oil (or extra virgin olive oil)
2/3 cup coconut sugar
1/2 cup buttermilk
Juice of 1 lemon (or 2 Tablespoons lemon juice)
Zest of 1 lemon
1 cup grated zucchini (you don’t need to peel the zucchini before grating it)

*Make your own aluminum-free baking powder with this super easy recipe:

Aluminum-Free Homemade Baking Powder

Lemon Glaze:

1 cup powdered coconut sugar*
Juice of 1 lemon (or 2 Tablespoons lemon juice)

*Make powdered coconut sugar easily by processing regular coconut sugar in a coffee grinder on the finest grind setting.

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

  

Instructions

Bread:

1. Preheat oven to 350 degrees. Grease and flour a 9"X5" loaf pan; set aside.

2. In large bowl, blend flour, baking powder, and salt; set aside.

3. In medium bowl, beat 2 eggs well, then add oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.

4. Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t over mix.

5. Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes; also, if you make this in an 8×4″ loaf pan, your baking time may be a little longer…about 5 to 10 minutes more). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…

Lemon Glaze:

In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

Makes one 9" X 5" loaf

Original recipe and image source: http://www.homeandgardendigest.com/lemon-zucchini-bread-2/

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