GF Lemon Zucchini Summer Bread
Here is another Fantastic recipe from our bon COOK™ website. If you did not know, we have so many delicious recipes for you to try and to share around your dining table. I am certain you will find something you will like to make!
Enjoy & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent Consultant. BonCOOK‘s Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.
GF Lemon Zucchini Summer Bread
This delicious Lemon Zucchini Bread is a real treat! It is perfect for everyone since it is naturally Gluten Free.
Equipment
Ingredients
LEMON ZUCCHINI CAKE BATTER
- 1 cup (200 g) sugar
- 1 (6 g) lemon zest (From 1 Lemon)
- 1 5/8 cups (220 g) all-purpose gluten free flour
- 6 Tbsp (50 g) corn starch
- 1 tsp (4 g) baking powder
- 1/2 tsp (2 g) baking soda
- 1/2 tsp (3 g) sea salt
- 1 1/4 cups (155 g) grated zucchini
- 3/4 cup (95 g) grated zucchini
- 3 Tbsp (45 g) lemon juice (From your Previous Lemon)
- 5 Tbsp (75 g) Meyer Lemon Oil
- 2 eggs (At Room Temperature)
LEMON ICING
- 1 1/2 cups (180 g) powdered sugar
- 2 Tbsp (30 g) Lemon juice (From 1/2 a lemon)
Instructions
- Place your Fluted Flexipan® Tray on the top of your medium perforated baking sheet. Set aside.
LEMON ZUCCHINI CAKE PREPARATION
- Grate the lemon zest directly into your mixing bowl. Add the sugar. Gently mix, and let it infuse while preparing the zucchini.
- Wash and pat dry your zucchini. Cut it into quarters and transfer it directly into your Eco Chop. Give it a few pulls to chop it to your liking. Divide your chopped zucchini into 1 1/4 cups (155g) and 3/4 cup (95g).
- Place 1 1/4 cups (155g) of the grated zucchini in clean kitchen cloth and squeeze to remove as much liquid as possible. Add it to your mixing bowl along with the rest of your dry ingredients (GF all-purpose flour, corn starch, baking powder, baking soda, sugar/lemon zest mixture and sea salt).
- In your blender, place the remaining 3/4 cup (95g) of grated zucchini, along with the eggs, Meyer Lemon Oil and lemon juice. Pulse until well-blended and beginning to emulsify.
- Make a well in the center of the bowl of dry ingredients, add the wet ingredient mixture. The batter will be thick.
- Preheat oven to 325F/165C.
- Spoon your Batter into your Flexipan®.
BAKE!
- Bake for 20 minutes at 325F/165C. (Every oven heats differently, monitor your cakes from 18min). It is ready when the toothpick inserted in the center comes out with a few moist crumbs attached to it.
- Once your GF Lemon Zucchini Bread is out of the oven, let it cool down for about 20min. Then, unmold onto your cooling rack.
LEMON ICING PREPARATION
- When your Lemon Zucchini Bread has completely cooled down, prepare the Lemon Icing.
- In a mixing bowl, whisk together the Powdered sugar with the Lemon Juice using your Mini Whisk and pour it over your cake with a Spatula or using a Pastry bag. Decorate to your liking and Enjoy! Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 211kcal | Carbohydrates: 49g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 192mg | Potassium: 121mg | Fiber: 2g | Sugar: 33g | Vitamin A: 119IU | Vitamin C: 10mg | Calcium: 42mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
