I present to you my recipe for a gluten free lemon zucchini loaf cake. I know what some of you are thinking, “ugh another zucchini recipe”. Yet some of you with prolific gardens are saying “Yeah! another creative way to sneak zucchini into my family’s diet!” Last night I was presented with a challenge. A friend shared a post with me on Facebook from Simple and Easy Recipe’s FB page. It was for an Orange Zucchini Bread and many of the comments were requesting a gluten free version of the recipe. I immediately went to the kitchen and got started. I didn’t have any oranges on hand so I used lemon instead. You could use your choice of citrus in this recipe. I think lime would also make a wonderful cake. This cake tastes like a lemon pound cake without all of the allergens usually called for in traditional recipes. This recipe is gluten-free, dairy-free, egg-free, nut-free and vegan. I must say that in spite of all the things not found in this recipe, it is so yummy! If your family loves lemon, they will really love this recipe . This cake is worthy of your next baby shower, birthday party, wedding shower or any other special occasion. It is so quick and easy that you could just whip up this gluten free lemon zucchini loaf cake the next time you want something yummy to eat. The icing is what really makes this cake so great. Please let me know what you think by commenting below. I love your feedback.
Gluten Free Lemon Zucchini Loaf Cake
- GF All-Purpose Flour Blend - 2 1/2 c.
- Xanthan gum - 1/2 tsp. (Only if your mix doesn't have it in it)
- GF baking powder - 2 tsp. (only of your mix doesn't have it in it)
- Salt - 1/2 tsp.
- Fresh grated zucchini - 2 c.
- Granulated sugar - 3/4 c.
- Applesauce - 1/2 c.
- oil - 1/3 c.
- gf Vanilla - 1/2 tsp.
- Lemon zest - of 1/2 a lemon
- Fresh lemon juice - 1 tbsp.
- Powdered sugar - 1 c.
- Fresh lemon juice - 2 tbsp.
- Lemon zest - 1 tsp.
Preheat oven to 350F.
Lightly grease one large loaf pan (4.5 x 8.5 inch).
In a large mixing bowl add GF all-purpose flour blend, make a well in the center. Add the rest of the cake ingredients and mix well. Pour and spread into the loaf pan. Bake at 350 for 20 minutes and then reduce heat to 325F. Bake another 20-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool 5-10 minutes. While cooling prepare icing. Run a knife around the outer edge of cake. Remove cake from pan and place on serving plate. Drizzle icing over warm cake and let it run down the sides. Cool completely and serve. Enjoy!