i've been on a bit of a lemon kick lately.
there's something about the bright hit of that citrus that i love. lemon squares (have you tried these? holy moses, they are good.) lemon meringue. lemon pancakes (stay tuned for those). lemonades. even loads of lemon water.
so when a kind reader (who also requested that i give these zucchini-carrot muffins a gluten-free go) asked me to do a little recipe renovation of this lovely lemon loaf, i couldn't say no!
truth be told, i'm not a zucchini lover. it's okay and all as a side dish, but definitely not a favorite. however, i had an extra zucch in the fridge though after making these zucchini-chocolate chip oat balls last week, so i was even more thrilled to be conscientious enough to not put it to waste.
this pretty quickbread was super easy and wonderfully lemon-y! i couldn't help myself... i bumped up the lemon quotient just slightly from the original. i hope you enjoy, kristie... :)
and you, too, dear reader. if there's a certain recipe calling your name that needs a little gluten-free facelift, please feel free to let me know. you might hit me at just the right time, too!
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