Same time for glass dish? Doing triple dose this time. I could follow that recipe & omit the almond & add the lemon juice & zest & follow up with the lemon glaze! Applesauce – I don’t think so unless you are ok with not sweet bread at all. You are so welcome Deborah. It is so awesome to hear that your kiddos loved this recipe . If you use frozen zucchini, you will have to make sure you squeeze out the extra moisture after it has thawed. Can I use coconut flour in substitute for Almond flour when making your “Healthy Lemon Zucchini Bread? Will post a picture later. Will try again another day. https://www.yummly.com/recipes/zucchini-bread-with-almond-flour Pour batter into prepared loaf pan. Grease a bread pan and pour batter in. Will it still work? Fantastic! Love that this zucchini bread recipe is on regular rotation at your house! You are imagining it right. I didn’t see a reply to whether you squeeze the zucchini. Hi! there are no domes. We don’t always make the glaze, it’s good with or without. ? Hi Mary Ann! Do not squeeze. Set aside. Cake, as good as it was the first try, is even better! And of course I’ve been making loaves of Classic Zucchini Bread and Chocolate Zucchini Bread. I’m not a baker so I don’t want to experiment. I realize the lemon almond recipe yields only 1 loaf. Grain-Free Lemon Zucchini Bread Recipe. Completely 2 different “animals”. I measure everything exactly, even skimmed off the heaps off the teaspoon. That time when you crave a peaceful morning, with an almond milk cappuccino and a … Shred zucchini. Hi Ellie. If you don’t want to use olive oil, you can use canola oil or vegetable oil. Yes you can add 1/4 cup milk. baking powder 1 tsp. The best muffins I have ever eaten!!! Wonderful recipe that I will share with family and friends! You can leave out the almond if you wish. It did not rise like a usual loaf. My name is Olena Osipov. the lemon content? Is 305 calories for one slice? Whisk to combine. Add lemon zest, lemon juice, lemon extract, zucchini, eggs, butter and milk and stir well. Yes, totally acceptable. Show me what you are making! And I only use half the sugar, HALF! It was so easy to make. I love the look of your recipe and am hoping to make it as soon as I get your reply– I’ve been craving some of healthy comfort food recently! When you measure the almond flour, I would recommend using a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup (to make sure you get an accurate amount). Stir in zucchini. use the parchment as my first loaf stuck without it. Mary. Used 1/2 cup frozen wild blueberries from Trader Joe but didn’t read your tip about dredging them in flour first. Next time it will be perfect . It’s in the oven! If you use Walden Farms Maple syrup, there is 7.6 g of carbs and 1.6 g of sugar per serving. Whatever isn’t in the measuring cup shouldn’t go into the batter. I tried your healthy lemon zucchini bread and boy ! So delicious! Delicious!! We are working on some website updates. They are delicious! The response is ?. Yay! In a large bowl, cream together oil, Greek yogurt, lemon juice and sugar. Yes, classic lemon and poppy seeds. So happy this recipe is such a hit with your friends and family Desiree! Wow! We love it!! I was short 1/2 cup almond flour so added 1/4 c whole wheat flour turned out a little darker but tasted great!! Any wheat flour contains gluten which makes it rise and absorb liquid differently than any other flour. Almond flour is essentially finely ground blanched almonds. Yes. So moist and tastes like cake. This recipe is amazing! It worked out surprisingly well. Can I can I use frozen zucchini? I call this recipe zucchini bread so I can eat it for breakfast and not feel guilty, but it could easily pass as a zucchini loaf cake. Recipes and images are a copyright of ifoodreal.com. Nor it is thirsty like coconut flour. We have a cabin and when people come to visit they bring all kinds of things and leave them behind. Hands down the best loaf/ bread ever Add eggs and almondmilk and whisk together. excellent taste for a gluten free loaf. Next time I will add a little more purée. Excellent recipe! Add lemon juice and vanilla extract and stir to combine. It was burnt on the outside. Used 2 lemons (zest & juice) and 50/50 maple syrup and honey. If you are using chia egg, stir water and chia seeds together, and let gel for a few … Delicious. Everyone can’t wait to try. If you make a purchase, we will receive a small commission at no extra cost to you. Did you use the same amount of agave as maple? The information on this website is for educational purposes only. I apologize for the late response. Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Preheat oven to 350 degrees and coat two 8 1/2" x 4 1/2" bread pans with baking spray. So happy this was a hit with your family! Oh, man, I could go for this right now. If I want to make these into muffins, how long should I bake them? Add flour mixture and stir just until incorporated. Simply sift the dry ingredients in one bowl and cream the butter and sugar together in a separate bowl. I’ll be back! This is a big hit in my home, especially during Sunday football when the men really enjoy it hit out of the oven. Now for over 10 years, I cook easy healthy meals for my family. I baked mine in 4 mini [email protected]. The colour, easiness to clean and how things just pop out of it. Love. You assume full responsibility and liability for your own actions. They worked fine. Trying to use what I have here… thanks. It was delicious. I made this for a group meeting and none left. I am on my 3rd loaf in 3 days!! I definitely will make this again , Oops! :) I like to use this zester and this squeezer. Gently stir in your zucchini then spread into prepared pans. Preheat oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans and set aside. The top is perfect and has a great sweet crust, but the bread that was in the pan almost seems not fully cooked. You are very welcome Michelle! I baked it for approx 30-35min. I’m definitely going to do this again. Love. Thank you for sharing. Our kitchen is always open! Finally fold in grated zucchini and chopped toasted nuts. Hi Maryanne. Also, I was in a hurry, so I made muffins by changing the oven temp to 380 and baking for 20 min. Almond flour does not contain gluten like wheat. Shorter cook time though. This is to die for, I had to adjust the cooking time dramatically. I just made 1/2 the recipe, because I only had 1 cup of zucchini. Even though toothpick clean after 50 minutes, I left it in the turned-off open oven for about 1/2 hour. Love this recipe! Ellie try making a pitted date purée for your sweetener. Love the smell, taste and most importantly it’s healthy. I made this as directed, but had to add some unsweetened applesauce, since I ran out of oil and it turned out amazing. My hubby who is finicky about changing up recipes loves as much and the fact it is super healthy no gluten is a big plus for both of us! One mistake I made was I used 3 1/2 cups of almond flour instead of 3 1/3 cups but it didn’t seem to make a big difference. Thank you for your lovely recipe, hope to hear back from you soon! Next add the almond milk and apple cider vinegar mixture and olive oil. Followed the recipe and it turns out perfectly. Great balance: This bread was enjoyed by my brother who shuns sweets and my daughter who adores them! Yes you would substitute the same amount. We have specific foods we can eat. If making bread, spritz your bread pan with cooking oil spray. This Lemon bread turned out awesome! It is great and I will do next time. The bread came out well. My kids loved it too! Otherwise, not sure why you had to adjust the cooking time. Kids keep begging me to make and the oldest took a whole bunt cake of this recipe to class today to share with her friends. Instructions In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside. Follow @ifoodreal on Instagram, snap a photo, and tag it #ifoodreal. Preheat your oven to 350F and grease and line a 9×5 loaf pan with parchment paper. It may have added to the moisture content. Was thinking a plastic baggie in the fridge. The O blood type works best with certain foods and findng the right foods can be a challenge. Could you use coconut oil in place of olive oil? 1 cup sugar. Thank you for sharing this lovely recipe. I make one with berries and one with Chili’s! Lemon Zucchini Muffins with Lemon Glaze Recipe Type: Dessert, Breakfast, Snack Cuisine: Gluten-Free, Vegetarian Author: Healthy Gluten-Free Family Prep time: 20 mins Cook time: 40 mins Total time: 1 hour Serves: 18 muffins These Gluten-Free Lemon Zucchini Muffins are dreamy -- Fresh, bright and a perfect breakfast, snack or treat any time of year. I just tried the recipe with egg beaters. Almond flour does not contain gluten like wheat. I do not find that this has a grainy texture at all. I made 22 muffins baking for 32 minutes. Made this on a whim bc I had everything on hand – wow!! You can leave out the almond if you wish. Keep it up and be healthy. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod, I'm Maria and my husband is Josh. I love lemons and was excited for the zesting, which gives it that extra pop. I’m O+. We love this zucchini bread! My only issue is that it tasted a little like baking soda and/or powder. Thanks for your support! Just made this recipe for the first time. These sounds so yummy!! Will make again! Drizzle the glaze over the loaves. This loaf is absolutely delicious, so moist and zingy. Glad you enjoyed my recipe, Anne! Wonderful recipe. (More portable than a slice of cake.). You have to use almond flour in this recipe. I’ve also been stirring extra shredded zucchini into my favorite marinara sauce. But I wanted sweeter. Ingredients 1-1/2 cups grated zucchini 1/3 cup lemon juice 4 eggs 1/2 cup coconut milk or almond milk 2-1/4 cups almond flour 1/2 cup coconut flour 1/2 cup coconut sugar 1/2 tsp. If making muffins, prep your muffin tins by spritzing with cooking oil spray or using muffin tin liners. I suspect some zucchini are more watery than other…. Next time, I will do the whole lemon but it was still delicious ? In a separate bowl, combine the sugar and lemon zest. I would refrigerate it in some container with ventilation. Any ideas of what I can do to eliminate that taste? This way small vegetable pieces will distribute more evenly throughout the batter. Just because it is gone within 12 hours in my house every time I bake it. It’s so nice to find gluten free recipes that actually sound good. Hi! Let cool completely on rack. Thank you for sharing them! Thank you!! So glad that you and your family enjoyed this recipe Shameen! Call it bread or call it cake, either way it is delicious! Read More, Your email address will not be published. I most definitely will be trying others on your site. Just made the banana one. Isnt it high? I am soo excited to make this! It turned out fine. Add the eggs, olive oil, lemon juice, vanilla to the lemon sugar mixture and stir until smooth. Fantastic! And sorry to hear about the break up. Hope that helps! Drizzle the glaze over the lemon almond bread. Now, I am making 4 loaves because it was very good. I LOVE this lemon zucchini bread!! Great for dessert and healthy enough for breakfast or snack. Just made a few changes based on comments from others. Not sure if it doesn’t get too soggy or moldy by day 7. You do not have to use parchment paper but I included that recommendation just in case. Required fields are marked *. Perhaps the amount of fresh squeezed lemon juice? Do you know how that changes the nutritional values? I also mixed 1/2 cup of icing sugar and 2 tablespoons or lemon juice for a light tangy glaze. I also used Swerve instead of honey or maple syrup since I am trying to reduce my sugar and carb intake. Will for sure make again and be visiting this site often for other recipes. But please let it cool 20 minutes and then cut with serrated knife. Is there a low carbohydrate alternative to maple syrup and honey? Your life will be so much easier during those 3 minutes. Can you use pureed zucchini in this recipe? Glad you enjoyed my recipe, Anna! Thanks so much for the recipe. , Hi Gabriella! I would eat it for dessert any day. This lemon zucchini bread is one of my favorite recipes I ever created on ifoodreal in 7 years! I plan to get Almond Flour soon and try some of these. Haha, good man! Fantastic! 1/2 maple syrup will work too. Whisk until combined. I divide mine into 12 muffins and bake for 22 minutes. Everyone will love this bread!!! Hi Olena, sitting down wirh coffee and freshly made lemon zucchini bread–per your additional comments– I added half cup of blueberries that needed to be used up. Bake for 20 mins at 375 and the ndo clean toothpick test. Then add the flour mixture and stir to combine. I am not sure. Learn how your comment data is processed. Sharing your recipes with our family and looking ford to many more. Use light colour or try reducing the oven temperature by 25°F. It helps keep iFOODreal recipes free. I’ll try baking the batter in muffin top style, since they prefer the top. And also almond meal is different from almond flour. Sorry but nothing I can do. Gather up your garden zucchini and get baking! This is amazing! Has to be almond flour. Rub together with your fingers until fragrant. I’m not sure what I did wrong but it almost turned out too moist. Very easy to make and was delicious! And it’s so easy to make and everyone absolutely loves it! Will try this with blueberries next…. This bread will not stick and should slide right out of your baking dish if you spray it with cooking spray. This fluffy loaf is naturally sweetened with dates and almond flour and perfect for every morning. Sad. Any reccomendations on oven temperature or cook time? Don’t skip the glaze because it really is the icing on the bread…or cake. Almond and other GF flours are completely different. Fantastic! Give it a squeeze before adding. Once combined, add in eggs, one at a time, … Make sure to zest it first before cutting in half and squeezing the lemon juice out. & if so…what would you recommend? You weren’t lying about “2 slices per person”!! Plus my diabetes for 1st time in 18 years is under control w/A1C 5-7. . A fun twist I made this holiday season was using orange instead of lemon and adding 1tsp cinnamon, 1/8tsp nutmeg, cloves, and all spice. Whisk to combine. ... ⅓ cup unsweetened vanilla almond milk 2 tablespoons lemon juice 1 teaspoon vanilla or almond extract 2 cups cake flour Join today and start saving your favorite recipes, Our “happiness” software deletes rude comments without publishing, so we can keep on happily cooking delicious recipes for you. I JUST did the same thing. Thank you so much, I will be trying more of your recipes! Fingers add eggs, olive oil because it makes two loaves might have to use up bag. Trying out pour batter into the dry ingredients in one bowl and the!: //ifoodreal.com/lemon-zucchini-muffins/, https: //ifoodreal.com/healthy-zucchini-muffins/, https: //detoxinista.com/make-date-paste-healthy-sugar-substitute/ is topped with a cup semi-sweet. Wonderful recipe!!!!!!!!!!!. 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