Gluten-Free Lemon Olive Oil Cake
You know those recipes that just feel like a warm hug? This is one of them for me. It’s my grandma’s zucchini bread, but honestly, it’s so moist and decadent, we always joked it was more like a cake that just happened to have vegetables in it. I remember the scent wafting through her kitchen on a Sunday afternoon, a sweet, spicy aroma that meant good things were happening. Whenever I need a little comfort, or when I’ve got a surplus of zucchini from the garden that needs a good home, this is my go-to. It’s way more forgiving than a lot of other quick breads out there, and trust me, even the pickiest eaters won’t suspect a thing. If you’ve ever made a classic chocolate chip cookie, think of this as its sophisticated, slightly healthier cousin who still knows how to party.
What is Zucchini bread?
So, what exactly *is* zucchini bread? At its heart, it’s a quick bread, meaning it uses chemical leaveners like baking soda or baking powder instead of yeast, so you don’t have to wait for dough to rise. The star ingredient, shredded zucchini, might sound a little unusual, but it’s the secret weapon to its incredible moistness. It practically melts into the batter, adding moisture without making it heavy or giving it a strong vegetable taste. The “bread” part is more of a technicality because, let’s be honest, the way I make it, it’s a sweet, tender treat, often flavored with cinnamon, nutmeg, and sometimes chocolate chips or nuts. It’s the kind of thing that feels special enough for company but is so simple, you can whip it up on a Tuesday. Think of it as a friendly handshake between healthy eating and pure indulgence.
Why you’ll love this recipe?
There are so many reasons why this particular zucchini bread recipe has earned a permanent spot in my recipe binder. First off, the flavor is just incredible. It’s perfectly spiced with cinnamon and a hint of nutmeg, which pairs beautifully with the subtle sweetness. And that moisture! Oh my goodness, the zucchini keeps it so incredibly tender, it literally melts in your mouth. It’s never dry, never crumbly – always just right. What I love most about this is how ridiculously easy it is. There’s no fancy equipment needed, just a bowl, a whisk, and a baking pan. You can literally have it in the oven in about 15 minutes. Plus, it’s a fantastic way to use up those big zucchinis from the garden that are just begging to be used. It’s also super budget-friendly, relying on pantry staples. And the versatility! You can easily add chocolate chips, nuts, or even a swirl of cream cheese. It’s the ultimate crowd-pleaser, and honestly, it’s a lifesaver on busy mornings when you need something quick and satisfying. It’s so good, my kids actually ask for it all the time, and they have no idea they’re eating a vegetable!
How do I make Zucchini bread?
Quick Overview
This recipe is all about minimal fuss for maximum flavor. We’ll simply combine our dry ingredients, then our wet ingredients, fold them together gently, and bake until golden and fragrant. The key is not to overmix, which ensures a tender crumb. The shredded zucchini works its magic to keep everything unbelievably moist. It’s a straightforward process that results in a truly glorious loaf, perfect for slicing and enjoying with your morning coffee or as an afternoon treat.
Ingredients
For the Main Batter:
2 cups all-purpose flour (I’ve also tested this with a 1:1 gluten-free blend, and it works!)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional, but highly recommended!)
1 1/2 cups granulated sugar (you can reduce this slightly if you prefer, but I like it sweet!)
2 large eggs, at room temperature
3/4 cup vegetable oil (or a neutral-flavored oil like canola or melted coconut oil)
1/4 cup unsweetened applesauce (this is my secret to extra moisture!)
1 teaspoon vanilla extract
2 cups finely grated zucchini, squeezed of excess moisture (about 2 medium zucchinis)
For the Optional Chocolate Chip Swirl:
1/2 cup semi-sweet chocolate chips
1 tablespoon all-purpose flour (this helps prevent them from sinking)
For the Optional Simple Glaze:
1 cup powdered sugar
2-3 tablespoons milk (or water/lemon juice for a tangier flavor)
1/2 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheated to 350°F (175°C). I like to use a standard 9×5 inch loaf pan. Grease it really well with butter or cooking spray, and then I like to give it a light dusting of flour, tapping out any excess. This ensures that your beautiful zucchini bread slides right out when it’s done. Some people like to line it with parchment paper too, which is an extra layer of insurance, especially if you’re nervous about sticking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg (if you’re using it). Whisking them together really well helps to distribute the leavening agents evenly, which means you won’t get any weird dense spots. It also helps to break up any clumps in the flour. Just give it a good 30 seconds or so of whisking until everything looks uniform.
Step 3: Mix Wet Ingredients
In a separate, medium-sized bowl, whisk together the sugar, eggs, vegetable oil, applesauce, and vanilla extract. Whisk until everything is well combined and the mixture is smooth and slightly lighter in color. I always make sure my eggs are at room temperature because they incorporate better into the batter. The applesauce is my little trick for making it even more incredibly moist – don’t skip it if you can help it!
Step 4: Combine
Now, here’s where you need to be a little gentle! Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, fold everything together until *just* combined. You’ll still see a few streaks of flour, and that’s okay! Overmixing is the enemy of tender quick breads; it can develop the gluten too much and make your bread tough. Once it’s mostly mixed, add in your finely grated and squeezed zucchini. Gently fold it in until it’s just distributed throughout the batter. The batter will be thick, and that’s exactly what you want.
Step 5: Prepare Filling (Optional Chocolate Chip Swirl)
If you’re adding chocolate chips, this is the time! In a small bowl, toss the chocolate chips with the 1 tablespoon of flour. This little step helps keep them from sinking to the bottom of the loaf while it bakes. My kids absolutely love when I do this, it makes it feel like a real treat!
Step 6: Layer & Swirl (Optional Chocolate Chip Swirl)
Spoon about half of the batter into your prepared loaf pan. If you’re adding chocolate chips, sprinkle about half of the floured chocolate chips over the batter. Then, carefully spoon the remaining batter over the top, spreading it gently to cover the chips. Sprinkle the rest of the chocolate chips on top. If you want a more defined swirl, you can gently run a knife or skewer through the batter a couple of times, but honestly, just getting the chips in there is delicious enough for me!
Step 7: Bake
Bake in your preheated oven for 50-65 minutes. The baking time can vary depending on your oven, so start checking around the 50-minute mark. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean, with just a few moist crumbs attached (no wet batter!). If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the remainder of the baking time.
Step 8: Cool & Glaze
Once it’s baked, let the zucchini bread cool in the pan for about 10-15 minutes. This is important because it allows it to set up properly. Then, carefully invert it onto a wire rack to cool completely. If you’re adding the glaze, wait until the bread is completely cool. In a small bowl, whisk together the powdered sugar, milk (start with 2 tablespoons and add more if needed for drizzling consistency), and vanilla extract. Drizzle this over the top of the cooled loaf. The glaze will set slightly as it sits.
Step 9: Slice & Serve
Once the glaze has set (or if you’re skipping the glaze), slice your zucchini bread with a serrated knife for clean cuts. I like to serve it at room temperature, but it’s also lovely slightly warm. It’s honestly so good on its own, but I’ll get into serving suggestions next!
What to Serve It With
This zucchini bread is so versatile, it’s honestly delicious all by itself, but I love pairing it with a few things depending on the occasion. For a simple breakfast, a thick slice with a hot cup of coffee is pure heaven. It’s quick, satisfying, and feels like a treat to start the day. For a more relaxed weekend brunch, I like to serve it alongside some fresh fruit salad and maybe a dollop of Greek yogurt. It adds a lovely sweetness and texture to the table. As a dessert, it’s fantastic on its own, perhaps with a small scoop of vanilla ice cream or a drizzle of caramel sauce for an extra decadent touch. And for those cozy afternoon or evening snacks? It’s perfect with a glass of cold milk, just like we used to have as kids. My family always loved it as an after-school snack when I was growing up, and it’s still a favorite now.
Top Tips for Perfecting Your Zucchini Bread
I’ve been making this recipe for years, and I’ve picked up a few tricks along the way that I think really make a difference. For the zucchini prep, the most crucial step is squeezing out the excess moisture. Zucchini has a lot of water content, and if you don’t get rid of it, your bread can end up soggy or dense. I usually grate it on the large holes of a box grater and then wrap it in a clean kitchen towel or cheesecloth and wring it out as hard as I can. Seriously, get as much liquid out as possible! When it comes to mixing the batter, remember my tip about not overmixing. Just fold until the dry ingredients are *almost* incorporated. A few streaks of flour are perfectly fine. It’s the biggest key to a tender crumb. For the swirl, whether it’s chocolate chips or nuts, don’t just dump them in. Tossing them with a tablespoon of flour really does help suspend them in the batter. If you’re experimenting with different additions, like walnuts or pecans, lightly toasting them first can really bring out their flavor. When it comes to baking, every oven is a little different. Start checking for doneness at the earlier end of the suggested time and use the toothpick test. If the top is browning too quickly, don’t be afraid to loosely tent it with foil. For the glaze, consistency is key. You want it thick enough to drizzle but not so thin that it all runs off. Start with less liquid and add more a teaspoon at a time until you get the perfect drizzling consistency. I’ve also found that using lemon juice instead of milk in the glaze adds a lovely tang that cuts through the sweetness beautifully.
Storing and Reheating Tips
This zucchini bread is wonderfully forgiving when it comes to storage. At room temperature, it will stay fresh and moist for about 2-3 days, especially if you keep it well-wrapped in plastic wrap or stored in an airtight container. I usually leave it on the counter, and it’s usually gone within a day or two anyway! If you need to store it for longer, the refrigerator is your best bet. Wrap it tightly in plastic wrap and then place it in an airtight container or a heavy-duty freezer bag. It should last for about a week in the fridge, and the moisture from the zucchini helps keep it from drying out. If you want to freeze it, which I highly recommend if you have a bumper crop of zucchini, wrap the cooled loaf (without glaze, if possible) very tightly in plastic wrap, then in a layer of aluminum foil, and finally tuck it into a freezer-safe bag. It will keep beautifully in the freezer for up to 3 months. To thaw, unwrap it and let it sit at room temperature for a few hours, or pop it in a low oven (around 300°F/150°C) for about 10-15 minutes to warm it through. If you glazed it, it’s best to add the glaze *after* it’s completely thawed and warmed. Otherwise, the glaze can get sticky and weird in storage. Just re-glaze it once it’s ready to serve.
Frequently Asked Questions
Final Thoughts
There you have it – my grandma’s zucchini bread recipe! It’s more than just a recipe to me; it’s a connection to my past and a reminder of simple, delicious moments. It’s the perfect example of how a few humble ingredients can come together to create something truly magical. It’s proof that you can bake something incredibly moist, flavorful, and satisfying without being a master baker. If you love this recipe, you might also enjoy my favorite banana bread or my classic apple crumble. They’re in a similar vein of comforting, easy-to-make goodness. I really hope you give this zucchini bread a try; I have a feeling it might just become a favorite in your kitchen too. Let me know in the comments below how yours turns out, or if you have any special additions you love to include! Happy baking!
Gluten-Free Lemon Olive Oil Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a 6-inch cake pan or springform pan with parchment paper.
- In a large bowl, whisk together the lightly beaten eggs, olive oil, maple syrup, lemon juice, lemon zest, and vanilla extract until the mixture is smooth. Gradually add in the almond flour, coconut flour, baking soda, baking powder, and salt, mixing until a thick dough forms.
- Transfer the dough to your prepared cake pan and gently press down with a small rubber spatula until the top is smooth and flat. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to set in the pan for 5 minutes before carefully transferring it to a wire rack. Remove the parchment paper and let the cake cool completely before topping with powdered sugar or the optional Lemon Glaze. Garnish with extra lemon zest on top if desired.
