Friday, August 27, 2010

Frosted Lemon Zucchini Bread

This recipe originally came from Joyful Abode, I have made it several times and changed it up, to make it SCD legal and by adding the lemon zest and frosting. It is a great bread even without the frosting. Thanks Joyful Abode!

Bread Ingredients:

3/4 c. shredded zucchini
6-8 eggs
1/2 c. grapeseed, olive, or coconut oil
1/3 c. honey
2 tsp. vanilla extract
1 1/2 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. salt
3/4 c. coconut flour
1 3/4 tsp. baking soda
zest of 1 lemon

Frosting Ingredients:

1/4 c. coconut oil
1/4 c. honey
zest of 1 lemon
6 drops lemon essential oil (make sure it is food grade) or 1 tsp. lemon extract

Bread Method:
1. Heat oven to 350 degrees. Oil a 9x5 inch bread pan.
2. Beat eggs till smooth, add honey and oil. Beat again.
3. Add vanilla and spices, beat again.
4. In a separate bowl mix flour and baking soda together with a whisk until there are no lumps.
5. Add zucchini to egg mixture then add flour. Stir until combined. Finally stir in lemon zest.
6. Pour into prepared pan and bake for 50 minutes to 1 hour, or until a toothpick inserted into the middle comes out clean. Let cool 10 minutes then remove from pan and cool completely.
7. To prepare bread for frosting poke holes all over the top with tines of a fork. Working up and down and back and forth. Refrigerate until cold.

Frosting Method:

1. While bread is cooking heat coconut oil and honey together in a small saucepan until oil is just melted. Remove from heat. Add lemon zest and essential oil or extract. Stir. Let cool until mixture is room temperature.
2. Pour over cold bread, then place in freezer until frosting hardens, about 10 minutes. Store in refrigerator.


  1. holy toledo! this must be the zucchini bread you've been telling me about! thoughts of zucchini bread have been dancing around in my head all summer, so i'll be baking this one up next week. thanks for the recipe!

  2. SCD PULS LOW ON OXALATES! Perfect for my crohn's plus kidney stones child. Thanks!