Lemon Zucchini Chia Seed Bread (GF, Vegan)

Perfectly moist with a yummy lemon sweetness… reminds me of summer!


  • 1 cup gluten free all-purpose flour
  • 1 cup almond flour
  • 1 tsp chia seeds
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup sugar
  • 1 large lemon, zested and juiced
  • 1/3 safflower oil
  • ¼ cup coconut milk
  • ¼ cup coconut yogurt
  • 1 tsp vanilla extract
  • 1 cup grated zucchini (squeezed dry)


  1. Preheat oven to 350 degrees. Grease and flour two loaf pans.
  2. In a large bowl, combine all-purpose flour, almond flour, chia seeds, baking powder, baking soda and salt.
  3. In a separate bowl, combine sugar and lemon zest and rub together. Whisk in lemon juice, oil, milk, yogurt and vanilla extract. Stir in shredded zucchini.
  4. Pour wet ingredients into flour mixture and stir just until combined. Spoon batter into loaf pan and bake for 45-50 minutes or until toothpick comes out clean.
  5. For lemon glaze, combine 1 cup powdered sugar and 1 lemon, juiced. Stir together and glaze cooled zucchini loaf.

Yields 1 loaf.

If you prefer to make a gluten version, swap out flours and reduce to 1 3/4 all-purpose flour.