Gluten Free Dairy Free Lemon Blueberry Zucchini Bread

Gluten Free Dairy Free Lemon Blueberry Zucchini Bread

This loaf just reminds me that spring is just around the corner. Maybe it’s the yellow of the lemons and purple blue of the blueberries that does it…anyway…this loaf is moist and full of lemon flavour. This is another quick bread that is a winner when it comes to gluten free dairy free baking. Hope you try it.

1 rounded cup of freshly grated zucchini (small fresh zucchini no need to peel or seed, just grate the whole thing, larger zucchini, peel and seed and grate just the flesh) 1 cup sorghum flour ½ cup potato starch 2 tsp. baking powder ½ tsp. baking soda ¾ tsp. xanthan gum ½ tsp salt The finely grated zest of a whole lemon 1 tsp. vanilla ¼ tsp. lemon extract 1 cup brown sugar 1/3 cup grapeseed oil or any good baking oil, you could even use melted coconut oil. 1 tsp. freshly squeezed lemon juice 1 egg ¼ cup unsweetened almond milk or coconut milk ¾ cup dried plump blueberries

Glaze: ¼ cup icing sugar Freshly squeezed lemon juice and a bit of lemon zest

Preheat oven 350°F. Spray a 9 inch loaf pan with cooking spray and lightly flour the bottom or add a piece of parchment paper to the bottom..

In a large mixing bowl whisk together dry ingredients. Add in brown sugar and whisk to combine. To this mixture add in the egg, oil, lemon juice, almond milk. Beat on medium speed until batter is smooth about 2 minutes. Add in the zucchini and just mix to combine…do not over mix at this point. Fold in the dried berries. Pour into prepared pan and smooth the top. Bake in the centre of a preheated oven for 50-60 minutes or until pick inserted in centre comes out clean.

Let sit for about 10 minutes on a rack then invert on your counter to a piece of parchment paper. Mix up the glaze ingredients, adding just enough lemon juice so you have a runny consistency about 1 tbsp. Brush on to the hot loaf and let cool completely before slicing.

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