Lemon Zucchini Bread

Ingredients

eggslarge

3 large eggs

lemonzest and juice

1 lemon

maple syrup

1/2 cup plus 2 tbsp

avocado oil

2 tbsp

vanilla extractpure

1 tsp

baking powder

2 tsp

baking soda

1 tsp

salt

1/2 tsp

gluten-free flour

3 cups

zucchinigrated, packed, not squeezed

2 cups

powdered sugar

to taste

cooking spray

as needed

Method

1. 01Preheat oven to 350°F. Spray a 9 x 5 loaf pan with cooking spray.
2. 02Whisk eggs, lemon zest, lemon juice, maple syrup, oil, and vanilla in a large bowl until foamy.
3. 03Add baking powder, baking soda, and salt. Whisk until no lumps remain.
4. 04Gently fold in flour until thick. Stir in zucchini until incorporated.
5. 05Pour batter into loaf pan, level with spatula, and bake 60 to 70 minutes until a toothpick inserted in the center comes out clean.1 hr 5 min
6. 06Cool in pan on a wire rack for 10 minutes. Remove bread from pan and cool completely.10 min
7. 07Whisk powdered sugar with lemon juice to form a glaze. Drizzle over cooled bread and sprinkle with lemon zest. Let set 1 hour before slicing.

Fits

• Gluten-free
• Dairy-free
• Vegetarian