This amazing summery loaf is a spinoff on a lemon zucchini loaf. The lime gives it an extra citrus and tropical kick. But, if you only have lemons they will work great too!
Preheat oven to 350º and line a large loaf pan with parchment paper or oil a nonstick loaf pan generously.
Grate or shred the zucchini in a large bowl. Squeeze out as much excess moisture as you can and pat dry with paper towels. Then, add all wet ingredients in the same large bowl. Stir to combine.
Add in flours, baking powder, and coconut sugar. Stir in melted coconut oil. Stir until just combined.
Pour batter into loaf pan. Bake for 45 minutes or until toothpick comes out clean and top has set.
Glaze
Prepare glaze while loaf cools, melting ingredients in a small bowl in the microwave. Spread over mostly cooled loaf.
Notes
For best results, dry your zucchini. You don’t want all the extra moisture, or it will make for a soggy loaf.
Use a medium loaf pan for the appearance of a higher rise, as grain-free loaves don’t rise much.