Lemon Zucchini Bread

This tasty lemon zucchini bread is great if you are looking for a new breakfast recipe or dessert snack?

This recipe is egg free, dairy free, wheat free and gluten free.

We are staying away from real buttermilk due to food allergies, however we still want that buttermilk flavor. How do you make that flavor?

Well it simple, we combine rice milk and white vinegar and allow it to sit for a few minutes, simple.

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Ingredients: 1 ½ cup Rice Flour ½ cup Tapioca Flour Pinch of Salt 1 ½ tsp Baking Powder ½ cup White Sugar ½ cup Canola Oil 2 Tbl Organic Pure Lemon Juice (or fresh squeezed) 1 cup Organic Grated Zucchini ½ cup Rice Milk 1 ½ tsp White Vinegar ½ cup Water

Optional Icing Ingredients: 1 cup Organic Powder Sugar (Wholesome Sweeteners brand is made of organic sugar and organic tapioca starch if you are trying to avoid corn) 2 Tbl Organic Pure Lemon Juice (or fresh squeezed)

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Pre-heat oven to 350 and lightly grease loaf pan

Start by mixing together the Rice Milk and White Vinegar to make buttermilk mixture, stir and set aside, allow it to sit for 5 mins.

In a medium sized bowl add the dry ingredients; stir to thoroughly to mix ingredients. Add the wet ingredients and mix until well blended.

Pour batter into greased loaf pan and place in oven for 25-30mins until toothpick comes out clean.

While the loaf is baking, mix the powder sugar and lemon to make the icing.

Once completely cooked allow cooling for 5 minutes then drizzle the icing over the entire loaf. Enjoy immediately or allow the loaf to sit for additional 5-10 minutes.

This is a great lemony dessert recipe or breakfast treat!

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