Gluten Free Lemon Courgette Bread. Or should that be Gluten Free Lemon Zucchini Bread? Whatever you choose to call it isn’t important. What is important is the fact that this courgette bread tastes so damn awesome, that you’ll be making, baking, eating, and immediately working out a time in your schedule so you can get back in the kitchen to make another loaf.
It’s called Courgette Bread, but it’s really more like cake. So it’s a perfect accompaniment to a morning or afternoon cup of tea. It’s also perfect at breakfast, lunch, before dinner, after dinner, and basically any given time of the day. I adapted this recipe from Gluten Free on a Shoestring and made a couple of changes, including using coconut palm sugar instead of granulated sugar. I wanted to make it as sin free as possible. The coconut sugar gives it a dark complexion, and a slightly more caramel taste, and you can always switch it for granulated sugar if you prefer. I also decided on a healthier glaze, instead of icing.
And it’s full of courgette (or zucchini if that’s what you call it!), so it’s basically a vegetable cake. Which means eating half the loaf in one day MUST be good for you right? Well that’s my theory, and I’m sticking to it.
Although I haven’t tried this little serving suggestion yet, I am recommending you eat a slice, slightly warmed, with a huge dollop of coconut yoghurt and a drizzle of maple syrup. Okay I’m now officially starving, and there’s a slice left in my kitchen. So I am out of here!
Let me know if you try the recipe, and I’d love to hear if you have a favourite gluten free bread recipe you can share with me?
Gluten Free Lemon Courgette Bread
228g plain gluten free flour
3/4 teaspoon xanthan gum (omit if your flour already contains it)
6 tablespoons cornflour
1/2 teaspoon baking soda
1 teaspoon baking powder
200g coconut palm sugar
zest of 1 lemon
200g grated courgette
2 eggs at room temperature, beaten
5 tablespoons vegetable oil
3 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons freshly squeezed lemon juice
3 tablespoons rice syrup (you can use pure maple syrup too)
Preheat your oven to 163°c.
Line a 9×5 inch loaf pan with baking paper.
Place the flour, xanthan gum, cornflour, baking soda, baking powder and sugar in a large bowl and mix to combine.
Add the lemon zest and stir through.
Place 125g of grated courgette on a paper towel and squeeze to remove some of the moisture.
Add the courgette to the dry ingredients and combine.
In a blender, whizz up the the remaining grated courgette, eggs, oil and lemon juice to form a creamy mixture.
Add the wet ingredients to the dry ingredients and stir to combine.
Scrape it into the loaf pan and bake in the oven for approximately 50 minutes, rotating the loaf pan half way through.
To make the glaze, stir the lemon juice and rice syrup in a bowl until well combined.
Once the courgette bread has cooled down, pour the glaze over the top.
Now slice, and eat!