Gluten free courgette and lemon loaf
A very moist lemon loaf with grated courgette, topped with a sharp white glaze. You will not taste the courgette.
- Time1 hr 15
- LevelEasy
- Costabout £0.22 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Line a 900 g loaf tin with baking paper.
- 2
Squeeze the grated courgette in a clean tea towel to remove as much water as you can.
- 3
Whisk the eggs, sugar and oil for 2 minutes until pale and slightly thick. Stir in the courgette and the zest of both lemons.
- 4
Fold in the flour, baking powder and xanthan gum, then 2 tbsp lemon juice. Spoon into the tin.
- 5
Bake for 50 to 55 minutes, until golden and a skewer comes out clean. Cool in the tin for 15 minutes, then on a rack.
52 min 30 s - 6
Mix the icing sugar with 1 to 2 tbsp lemon juice until thick but pourable. Spoon over the cold loaf and let it set.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.