It’s Spring and nature seems to be waking up and coming alive. Blossoms are turning to flowers, grasses are turning green, pastel colors are back and the sweet sound of birds chirping can be heard everywhere. I love Spring!
This Lemon Zucchini Loaf is perfect for celebrating Spring. I have made a few changes from my original posting and I’m pleased with the results. As always, the zucchini gives it a rich moist texture and the lemon, well, the lemon is a delight. The glaze adds a hint of sweetness and gives it a more lemony flavor. Try it and let me know what you think…I think you’ll be pleased too.
Lemon Zucchini Loaf – revised
- 1 cup blanched almond flour
- 2/3 cup brown rice flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 large eggs
- 1/4 cup grape seed oil
- 1/4 cup unsweetened applesauce
- 3/4 cup organic cane sugar
- 2 tablespoons lemon zest (from 1 large lemon)
- 1/4 cup plain or vanilla yogurt (I use Green Valley lactose free)
- 2 tablespoons fresh lemon juice (from 1 large lemon)
- 1 cup grated zucchini (peeled or unpeeled)
Preheat oven to 350° degrees. Line small or large loaf pans with parchment paper or line muffin pan with muffin cups.
In large mixing bowl whisk together flour, baking powder and baking soda. Set aside.
In medium mixing bowl whisk eggs well, then add oil and applesauce and whisk together. Add sugar and lemon zest and whisk together. Add yogurt and lemon juice and whisk together.
Add wet mixture to dry mixture and blend together. Fold in zucchini.
Pour batter in pans of muffin cups. Bake large pan for 45 minutes, small pans or muffins for 20 to 25 minutes or until a toothpick inserted in middle comes out clean.
Juice of 1 lemon and 1 to 2 tablespoons of agave – place in small bowl in microwave for about 30 seconds. Drizzle over loaf or muffins. Sprinkle lemon zest over top.