Wednesday, March 15, 2017

Gluten Free Lemon Olive Oil Bread

You might be wondering why I'm posting about a bread made with olive oil. Especially since it's a sweet bread. You might be questioning my sanity. It's okay friends. This bread is SO GOOD! The moment I read the blog post from Pinch of Yum, I knew I had to make a gluten free version. The original version is full of gluten which made me SO SO SO sad. Luckily, I am good at figuring out how to convert things into gluten free versions fairly quickly and easily.

This bread is lemony goodness that is just perfect with a cup of hot tea or coffee. It reminds me of something I would eat with my Mama Luisa when I was younger. We would always eat pan dulce and cafe for breakfast. May she rest in peace. I will always have those fond memories of our breakfast treats.

If you love lemony type sweets, then this is the bread for you! It's moist and flakey. Melts in your mouth goodness. I just can't even with this bread! 😍😋 My description just doesn't do this bread justice. You have to make it and try it out for yourself. I tested this on my coworkers and they all loved it and couldn't even tell it was gluten free. That's what I call a success! With that being said, let's get baking!
Lemon Olive Oil Bread

Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Servings: 12 slices

  • Zest of 2 lemons
  • 2 zucchini (approximately 3 cups grated)
  • 3 eggs
  • 2 cups gluten free flour (I used Krusteaz gluten free blend)
  • 1 tsp baking powder
  • 2 cups brown sugar
  • 3 tbsp poppy seeds
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 1 cup lemon olive oil (I used Trader Joe's)
  1. Preheat oven to 350 degrees. Line a 9x5 loaf pan with parchment paper.
  2. Zucchini prep: Using a cheese grater, grate 2 zucchinis. Since zucchinis naturally have a lot of water in them, you will want to remove as much moisture as possible. The best way I have found to do this is to place the zucchini in the middle of an old clean dish towel and twist the top of the towel until all of the liquid comes out. You may need to do this several times to make sure all excess liquid is gone.
  3. Combine brown sugar, eggs, lemon zest and vanilla until thoroughly mixed. Gradually wisk in the olive oil until everything is evenly combined.
  4. Add in flour, salt, baking soda, poppy seeds. Make sure that mixture is free of lumps and is mixed evenly. Gently fold in zucchini and stir until combined.
  5. Pour batter into the lined loaf pan.
  6. Place pan on the middle rack in the oven and bake for 60 minutes. The outer crust will be firm and golden brown. You can do a toothpick test to make sure that it's evenly baked through.
  7. Cool for at least 20 minutes before serving. This bread is surprisingly best served chilled. Weird, right?! Don't knock it before you try it. That's all I'm sayin'.
  • If you use a gluten free flour blend that has xantham gum, you won't need to add any extra to the recipe. If your blend doesn't include it, you will need to add 1 tsp. xantham gum so that the bread rises and doesn't turn into a brick. 
  • I ended up baking my bread for an additional 10 minutes because it wasn't fully cooked in the middle. All ovens will vary.
  • If you want less lemon flavor, use regular olive oil instead of lemon olive oil. I love lemony things so it worked for my palate.