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Rather than heading to a grocery store bakery, it might be a good idea to bake your own homemade goods. That means kicking that loaf of packaged zucchini bread to the curb — You know, that one with refined sugar listed as the main ingredient, followed by a laundry list of other unpronounceables? Instead, LivBar encourages you to aim for healthy home cooking. And we can help get you there thanks to this Lemon Turmeric Zucchini Bread!

Gluten and dairy free, this zucchini bread is a nice snack or side to enjoy alongside any meal. It’s also refined sugar free, and instead is sweetened with coconut sugar. The loaf is super moist thanks to the shredded zucchini, just a touch sweet, and seasoned nicely with the Ginger Lemon Turmeric LivBar crumbles on top. Seriously, you’ll be shocked at how those ginger spices and flavors come through in every bite!


Plus, this recipe uses both the zest and juice from lemons, making it ultra citrusy and just a bit tart. If you have a few leftover zucchinis on their last legs, this is a great way to save them from a fate as food waste. Then, basic pantry staples including gluten-free flour make this bread quick and easy to whip up.

Gluten Free Lemon Zucchini Bread

Ingredients

  • 1 cup coconut sugar
  • ½ cup dairy free butter, melted
  • 2 tbsp dairy free milk - we used almond milk
  • 2 eggs
  • 2 lemons, juiced, plus zest of 1
  • 1 tsp vanilla extract
  • 2 medium zucchinis
  • 1 ¾ cup gluten free flour - we used Bob’s Red Mill
  • Pinch salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • Ginger Lemon Turmeric LivBar, crumbled

Directions 

  1. Preheat the oven to 350 degrees Fahrenheit and lightly grease or line a standard loaf pan.
  2. Scrub and trim zucchinis, then grate on a cheese grater into a bowl lined with cheesecloth or paper towels. Sprinkle with a pinch of salt and let rest for 5 minutes to draw the moisture out of the grated zucchini. Use the cheesecloth or paper towels to wring out as much liquid as you can from the zucchini. Set aside.
  3. In a large bowl, whisk together the coconut sugar, melted butter, dairy free milk, eggs, lemon zest, lemon juice, and vanilla extract. Whisk in the grated zucchini.
  4. To the bowl, add the flour, salt, baking powder, and baking soda. Gently mix together and fold into the batter.
  5. Spread the batter into the prepared loaf pan and sprinkle with crumbled LivBar. Gently press the LivBar into the batter. Transfer to the preheated oven and bake for approximately 45-55 minutes, or until a toothpick inserted in the center comes out clean. 
  6. Let cool for 10-15 minutes before removing from the loaf pan and slicing.