Lemon-Lime Zucchini Bread

Woo…pucker up folks! If you like tart and just a hint of sweet this is your day. I’ve made this delicious bread several times just using lemons and it is magnificent really. Last night I had some close friends over for dinner and served this bread as a taster for dessert when one of them said “I bet this is amazing with lime!” So sure enough I had to get up the next morning and do it again. Whether you use lemons, limes or a combo of both you will not regret making this superb light, bright tasty treat. It just brings a bit of sunshine to your taste buds!

Lemon-Lime Zucchini Bread
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Print Recipe
Servings Prep Time
1 loaf pan 15 minutes
Cook Time
50 minutes
Servings Prep Time
1 loaf pan 15 minutes
Cook Time
50 minutes
Lemon-Lime Zucchini Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
1 loaf pan 15 minutes
Cook Time
50 minutes
Servings Prep Time
1 loaf pan 15 minutes
Cook Time
50 minutes
Ingredients
  • 1 3/4 cup gluten free flour I used Bob's Gluten free flour
  • 1/2 tsp xanthan gum
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp himalayan salt
  • 1/4 tsp cardamon
  • 1 cup birch tree sugar plus 1/4 cup for topping
  • 1 lime or lemon zest or a combo!
  • 1/2 cup coconut oil melted
  • juice from 1 lime/lemon or a combo of each
  • 2 cups grated zucchini squeezed dry
Topping
  • 1/4 cup birch tree sugar powdered
  • juice from half a lime or lemon
Servings: loaf pan
Units:
Instructions
  1. Turn oven on to 350 degrees. While boating we tend to harbor near farms that have their produce in baskets on the drive way with an honor pay system. We've found anything from fresh eggs to veggies and fruit! Thats where I got my BEAUTIFUL zucchini.
  2. Wash and grate your zucchini on to a double paper towel. On the boat or in my RV, I use my little immersion blender attachment to grate my zucchini. Set the zucchini aside on a paper towel to drain the liquid.
  3. In a medium bowl, whisk your gluten free flour (once I used Bob's Gluten Free Pancake mix. It was amazing), axnthan gum, baking soda, baking powder, salt, cardamon and birch tree sugar. After whisking well, stir in your lemon-lime zest.
  4. Squeeze your 2 cups of zucchini in the paper towels to get rid of the excess water. Take 1/2 of it and toss it around in the dry flour mixture.
  5. Now, in your food processor or your immersion blender attachment, add the eggs, lemon-lime juice, coconut oil and the remaining 1/2 of your grated zucchini.
  6. Blend this on high until well mixed. About 1 minutes.
  7. Slowly pour the wet mixture into the dry and combine until flour lumps are gone. Pour into a loaf pan lined with baking paper.
  8. Bale on 350 degrees for 45-50 minutes. Let cool while you make the topping.
Topping
  1. Place 1/4 cup of birch tree sugar in a coffee grinder or your food processor (I make a cup at a time and store what I don't use).
  2. Blend it until it is white and fluffy. TADA! You now have powdered sugar! Add the juice from 1/2 a lime or lemon and mix.
  3. I poked holes in the top of my bread with a toothpick so the topping seeps down into the bread. Pour the topping over your semi cooled bread. Enjoy warm or with a little lemon sorbet on top.
Recipe Notes

I have never used Stevia (watch it, Stevia is much sweeter than birch tree sugar) or honey to make this but if you do, let me know how it works out! I did make it with coconut sugar once. The taste was incredible but it had a darker coloring and I just love the light yellowy limey look Birch Tree sugar gives this recipe. I order Birch Tree sugar on line from amazon and some reform houses/health food stores carry it as well.

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