Lemon Zucchini Bread with Blackberry Glaze (gluten-free, dairy-free, vegan option)

Who wouldn’t want to wake up to this in the morning? Yum!!! Very easy to make, healthy, you can hide a whole zucchini in there, adding a bit of extra nutrition for the whole family, and it tastes amazing. What more do you want? 😉 This is a fresh and healthy twist on a classic. A delicious Lemon Zucchini Bread with blackberry glaze.

I love to bake a sweet loaf like this once in a while, it’s such a nice treat to warm a slice up in the morning, especially in the fall (or even in winter) when it gets a bit cooler, and enjoy just a few minutes before starting our busy days.

The addition of the lemon-blackberry glaze is totally optional, however, if you can, while blackberries are in-season, I highly recommend it! The addition of the sweet tartness of the blackberry juice is just awesome on this bread.

Lemon Zucchini Bread with Blackberry Glaze

This lemon zucchini bread is a nice change of pace by being naturally gluten-free and dairy-free. You can mix and match your favourite gluten-free flours, but just remember to use some tapioca flour/starch, just to make sure it’s not too crumbly. The addition of chickpea flour adds some protein, making it a nice and complete breakfast on-the-run!

Bon appétit!

ECP xo

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Lemon Zucchini Bread with Blackberry Glaze (gluten-free, dairy-free, vegan option)

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour 5 minutes

Servings: 10 slices

Author: Eyecandypopper

A fresh and healthy twist on a classic.

Ingredients

• 3/4 cup brown rice flour
• 1/4 cup chickpea flour
• 1/4 cup buckwheat flour
• 1/4 cup tapioca flour (not tapioca starch), could be substituted with rye flour if you are not allergic to gluten
• 2 tsp aluminum-free baking powder
• 1/2 tsp sea salt
• 1/4 cup whole organic sugar (Sucanat)
• 1/4 cup unbleached organic white sugar
• 3 organic free-range eggs (could be substituted for 3 chia "eggs" - mix 3 Tbsp of chia seeds with 1/2 cup warm water and wait for 5-10 mins)
• 1 tsp pure vanilla extract
• 1 organic lemon (juiced + zested)
• 1/3 cup good quality organic olive oil
• 1 small organic zucchini (shredded, I use the big side of a cheese grater)
• 1/3 cup raw walnuts (coarsely chopped)

Glaze (optional)

• 3-4 fresh organic or wild blackberries (crushed through a sieve, keep the juice)
• 1/2 tsp organic lemon juice
• 4 Tbsp organic icing sugar

Instructions

1. In a medium size bowl, mix all of the dry ingredients including the lemon zest (except walnuts).
2. In a large bowl, using a whisk, mix all of the wet ingredients (except the shredded zucchini).
3. With a rubber spatula, mix the dry mixture into the wet one, then add the shredded zucchini and walnuts.
4. Pour the mixture into a 8 1/2" x 4 1/2" loaf pan, and bake in a 350F (180C) oven for about 50-60 minutes, or until nicely golden and a knife or cake tester inserted comes out clean.
5. Remove from oven and let stand for 10 minutes before removing from the pan. (Don't wait too long either or you might not be able to get it out!)
6. For the glaze: Mix the blackberry juice with the lemon juice and the icing sugar in a small bowl, with a fork, until the sugar is all dissolved. If it's too liquid, add a bit more sugar.
7. Wait until the loaf is fully cooled down, and pour the glaze over, then put the loaf in the fridge to cool down.
8. Enjoy!

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 244kcal | Fat: 11g | Saturated fat: 1g | Cholesterol: 49mg | Sodium: 140mg | Potassium: 318mg | Carbohydrates: 31g | Fiber: 1g | Sugar: 14g | Protein: 4g | Vitamin A: 165% | Vitamin C: 12.5% | Calcium: 65% | Iron: 1.2%