Lemon-Lime Zucchini Bread
Servings Prep Time
1loaf pan 15minutes
Cook Time
Servings Prep Time
1loaf pan 15minutes
Cook Time
  • 1 3/4cup gluten free flourI used Bob’s Gluten free flour
  • 1/2tsp xanthan gumphylum powder
  • 1/2tsp baking soda
  • 1tsp baking powder
  • 1/2tsp himalayan salt
  • 1/4tsp cardamon
  • 1cup birch tree sugarplus 1/4 cup for topping
  • 2 eggsbeaten ROOM temperature
  • 1 lime or lemon zestor a combo!
  • 1/2cup coconut oilor macadamia oil room temperature
  • juice from 1 lime/lemonor a combo of each
  • 2cups grated zucchinisqueezed dry
  • 1/4cup birch tree sugarpowdered
  • juice from half a lime or lemon
  1. Turn oven on to 350 degrees. While boating we tend to harbor near farms that have their produce in baskets on the driveway with an honor pay system. We’ve found anything from fresh eggs to veggies and fruit! That’s 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), xanthan gum, baking soda, baking powder, salt, cardamom 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. Make sure the oil is room temperature or the mixture will harden up. I didn’t do this once and make scones instead! Blend this on high until well mixed. About 1 minutes.
  7. Slowly pour the wet mixture into the dry and combine with a spoon or fork until flour lumps are gone. Pour into a loaf pan lined with baking paper.
  8. Bale on 350 degrees for 45-50 minutes. Check with a knife to make sure it is done in the middle. It should come out clean. Let cool while you make the 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 online from Amazon and some reform houses/health food stores carry it as well.