I know what some of you are thinking, “ugh another zucchini recipe”. Yet some of you with prolific gardens are saying “Yeah! another creative way to sneak zucchini into my family’s diet!” Last night I was presented with a challenge. A friend shared a post with me on Facebook from Simple and Easy Recipe’s FB page. It was for an Orange Zucchini Bread and many of the comments were requesting a gluten free version of the recipe. I immediately went to the kitchen and got started. I didn’t have any oranges on hand so I used lemon instead. You could use your choice of citrus in this recipe. I think lime would make a wonderful cake. This cake tastes like a lemon pound cake without all of the allergens usually called for in traditional recipes. This is a gluten-free, dairy-free, egg-free, nut-free and vegan version. I must say that inspite of all the things not in this recipe it is sooooo yummy! The whole family will love this one, that is if they love lemon. This cake is worthy of a baby or wedding shower or any other special occasion. It is also so easy that you could just whip one up when you want something yummy to eat. The icing is what really makes this cake so great. Please let me know what you think by commenting below. I love your feedback.

Happy cooking,
Nanci

Glueten free dairy free Vegan Lemon Zucchini Cake

Moist and yummy gf and vegan lemon zucchini cake

Cake
2 1/2 cups GF all-purpose flour blend *(mine includes xanthan gum, baking powder and salt)
*If your blend does not please add 1/2 tsp. xanthan gum and 2 tsp. baking powder, 1/2 tsp. salt
2 cups grated zucchini
3/4 cup sugar
1/2 cup applesauce
1/3 cup oil
1/2 tsp. vanilla
zest of 1/2 a lemon
1 Tbsp. lemon juice

Icing
1 cup powdered sugar
2 Tbsp. lemon juice
1 tsp. lemon zest

Preheat oven to 350F. Lightly grease one large loaf pan (4.5 x 8.5 inch). In a large mixing bowl add GF all-purpose flour blend, make a well in the center. Add the rest of the cake ingredients and mix well. Pour and spread into the loaf pan. Bake at 350 for 20 minutes and then reduce heat to 325F. Bake another 20-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool 5-10 minutes. While cooling prepare icing. Run a knife around the outer edge of cake. Remove cake from pan and place on serving plate. Drizzle icing over warm cake and let it run down the sides. Cool completely and serve. Enjoy!

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4 Comments on Lemon Zucchini Loaf Cake – Gluten Free, Dairy Free, Egg Free

  1. Scarlett says:

    Wow! This sounds good! Love the add of lemon! I ADORE lemon! Will have to share!

  2. Beckie says:

    Good Morning Nancy! Beckie here from Simple and Easy Recipes!! Thank You for sharing your bread with us!!! It looks very good and it will be a nice alternative for those with food allergies, I work with a few people who are vegan….they will LOVE this!!!

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