Gluten free lemon poppyseed zucchini bread expertly blends some of the best flavors of summer into one bright and moist quick bread!
Made with almond flour, this paleo quick bread has an amazing texture that pairs perfectly with the robust flavor of dark coffee. (But if caffeine isn’t your thing, tea makes a good accompaniment, too!)
How to make gluten free zucchini bread with almond flour
Just like any quick bread, almond flour will just slide right into the empty space wheat flour left behind. Almond flour is perfect for zucchini bread, because you don’t have to worry about yeast or batter rising to a certain point. Just mix it all together and you’re good to go!
To start with, you’ll need to shred the zucchini with either a box shredder or a food processor.
Then, drain the zucchini by squeezing it of excess water. My favorite way to do this is using a nut milk bag — just add the zucchini and squeeze.
Mix everything but the zucchini and chocolate chips in a large bowl until well-incorporated. Finally, add the zucchini and chocolate chips. Pour into an oiled or parchment paper-lined loaf pan, and bake for about an hour.
Cool the bread completely before slicing — challenging, but worth it!
Do you have to drain the zucchini for lemon poppyseed zucchini bread?
YES — for this recipe!
Otherwise the zucchini will be just too moist, especially when using almond flour (which already makes for moist baked goods). The last thing you want is a quick bread that’s too mushy and wet and doesn’t seem like you’ve baked it enough.
Any recipe using zucchini in baked goods should specify whether you need to squeeze it of excess moisture or not. If it doesn’t, find a recipe that does.
Want to make draining the zucchini way easier? Grab a nut milk bag. Seriously, a nut milk bag makes the whole process SO quick and easy! Just pile the zucchini in and SQUEEZE!
Do I have to peel zucchini for zucchini bread?
Nope! I happen to love the little pop of color the dark green peel of the zucchini adds to this gluten free zucchini bread.
That said, if your zucchini has been sitting on the counter for quite a while before you stumbled upon this recipe, the outer peel might be a little tough and bitter. In that case, I’d peel the zucchini before shredding.
Can zucchini bread be frozen?
Yes! Like most quick breads, lemon poppyseed zucchini bread with almond flour can still be frozen despite using gluten free ingredients.
My suggestion for storage is to wrap a completely cooled loaf tightly in plastic wrap, then put the whole thing in a large freezer-safe storage bag, squeeze the air out, and seal.
It should keep for 2-3 months in the freezer this way. To thaw, just remove it from the bag, but not the plastic wrap, and thaw on the counter.
There you go – a touch of summer even in the dead of winter. Hooray for freezer technology!
Craving more? Try these gluten free quick bread recipes!
- Paleo Zucchini Banana Bread
- Gluten Free Chocolate Zucchini Bread
- Gluten Free Plantain Pumpkin Bread
- Paleo Pumpkin Banana Bread
- Banana Bread
Lemon Poppyseed Zucchini Bread (Gluten Free)
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Description
Made with almond flour and other paleo-friendly ingredients, this lemon poppyseed zucchini bread combines two flavors of summer for the perfect coffee accompaniament!
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup arrowroot flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup raw honey
- 1/4 cup coconut oil
- 1/3 cup lemon juice
- 1 tablespoon lemon zest
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini, squeezed of excess moisture
- 1 tablespoon poppy seeds
Instructions
- Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper OR oil the pan.
- Combine almond flour, arrowroot flour, coconut flour, baking soda, and salt in a large mixing bowl. Add the honey, coconut oil, lemon juice, lemon zest, eggs, and vanilla extract. Stir until well-mixed. Finally, add the shredded zucchini and poppy seeds, stirring until completely incorporated.
- Pour the batter into the loaf pan. Bake for 55 to 65 minutes, until a toothpick inserted in the middle of the loaf comes out without batter. Cool completely before slicing.
Keywords: lemon poppyseed, zucchini bread, lemon bread, quick bread, zucchini, gluten free
