Ahh the perfect blend of winter and summer… As we head into the warmer months, it’s time to eat all the zucchini. So, kick off the season with this lemon zucchini loaf! This recipe is gluten free with a paleo option, along with being dairy and nut free.
Lemon Zucchini Loaf
-1 cup of tigernut or almond flour
-1/2 cup 1:1 gluten free flour (OR 1/2 cup cassava flour + 1/4 cup arrowroot starch for paleo)
-1 tsp baking soda
-1/2 tsp baking powder
-1/4 tsp salt
-1/4 cup melted oil of choice (I used olive oil)
-1/4 cup maple syrup
-1/4 cup unsweetened applesauce (if doing the paleo version, add 2 tbs.) (you can also use yogurt)
-2 tbs lemon juice
-2 tsp lemon zest
-1 cup of shredded zucchini, excess moisture squeezed out
Preheat oven to 350F.
Sift all dry ingredients together in a bowl.
Beat egg, oil, maple syrup, applesauce, and lemon in a bowl for 1-2 minutes.
Add dry to wet and mix to combine.
Fold in your zucchini.
Spread batter into a parchment lined loaf pan and bake for 40-45 minutes, until golden on top and a toothpick comes out clean.
Let cool for 10 minutes in the pan before removing to a wire rack to finish cooling.