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Gluten-FreeZucchini Lemon Rice Flour Cake that’s easy to whip up! Extra moist, with the delicate texture of rice flour creating a tender crumb, with added freshness of zucchini, zesty lemon flavor and a hint of vanilla. This nutritious recipe is created without xanthan gum and added starches. This zucchini loaf is AMAZING! By far the best gluten-free zucchini lemon loaf.
Key Ingredients and Tips for Success
This recipe hinges on a few key ingredients to get the perfect loaf every time:
Zucchini: Provides moisture and a hint of green goodness. You can grate the zucchini with its skin on since it contains additional nutrients and fiber.
Lemon Zest and Juice: Adds a bright, citrusy flavor that complements the zucchini beautifully.
Rice Flour and Almond Flour: There is only 1/2 cup of almond flour in this recipe, but it keeps the loaf moist with a tender crumb when combined with rice flour.
Butter and Eggs: Creaming these together ensures a light and fluffy texture. Be sure the butter is softened and the eggs are at room temperature.
Don’t Rush the Baking: Ensure your oven is fully preheated to 350 F before placing the loaf inside. This helps the loaf rise evenly and bake through properly.
Check Doneness: Use a toothpick or cake tester to check if the loaf is fully baked. Insert it into the center of the loaf; if it comes out clean or with a few crumbs attached (but no wet batter), it’s ready.
Does zucchini add flavor?
Zucchini does have a mild flavor, which is often described as slightly sweet and nutty. Its taste is subtle, which makes it a great addition in baking recipes. When used in Zucchini Lemon Rice Flour Cake recipe, zucchini adds moisture which is excellent in rice flour recipes. The texture of zucchini also tends to soften and blend well with other ingredients when baked, enhancing the overall richness and moisture in baking.
Zucchini: As per Medical News Today zucchini has many health benefits. Rich in vitamins A and C, zucchini adds moisture and a subtle sweetness to the loaf while contributing to your daily fruit intake. Yes, zucchini is considered a fruit.
Almond Flour: Packed with healthy fats, protein, and fiber, almond flour provides a nutrient boost compared to traditional wheat flour and starches.
Lemon: Known for its high vitamin C content and antioxidant properties, lemon zest and juice not only enhance the flavor but also support immune function and skin health.
Rice Flour: A gluten-free alternative to wheat flour, rice flour is easily digestible and suitable for those with gluten sensitivities or celiac disease.
This Zucchini Lemon Rice Flour Loaf has rave reviews in our test kitchen for its extra moist texture and tender crumb. The balance of flavors between the zucchini and lemon is spot-on, making it a great sweet treat any time of day.
For those with dietary restrictions or preferences, feel free to make substitutions such as using coconut sugar instead of white sugar, or experimenting with different glazes and toppings to suit your taste.
If you can’t have nut flour, substitute it with 56 grams of millet or sorghum flour.
Lemon Glaze for 1 Loaf.
Mix one cup of powdered sugar with 2 – 3 tablespoons of fresh lemon juice, lemon zest to taste, and 1/4 teaspoon of pure vanilla extract until smooth. Drizzle the glaze over a cooled loaf.
This gluten-free Zucchini Lemon Rice Flour Cake is not only a breeze to make but also wholesome and flavorful addition to your baking repertoire. Whether you’re catering to gluten-free guests or simply want to enjoy a slice of something fresh and delicious, this recipe ticks all the boxes.
Preheat the oven to 350 F and generously grease a standard loaf pan with butter
2.
Using an electric mixer, cream the butter with sugar until creamy. Add eggs one at a time and mix until fluffy. Stir in vanilla and lemon zest Whisk the rice flour, almond flour, baking powder, and salt, then add into the wet mixture. Using a spatula, mix to combine.
3.
Add grated zucchini and lemon juice and fold into the batter
4.
Transfer batter into prepared loaf pan and bake for 60 minutes, or until it passes the toothpick test
5.
Remove the cake from the oven and cool in the pan. Then remove from the pan by loosening the edges and transfer onto a serving platter. Top with desired topping.
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I made this Gluten-Free Zucchini Lemon Cake, and it was amazing! The lemon flavor is so fresh, and the zucchini makes it super moist. I love how easy the recipe is, and the lemon glaze adds the perfect touch. Thanks for sharing such a tasty gluten-free treat!
Paula R.
I made it yesterday, and today it tastes just as delicious. Definitely a 5 star recipe, thank you.
Sarah
AMAZING zucchini loaf recipe! I highly recommend it.
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