Healthy Lemon Zucchini Bread Recipe
User Reviews
3.9
Healthy Lemon Zucchini Bread Recipe
Description
Healthy Lemon Zucchini Bread Recipe incorporates finely grated zucchini, drained of excess moisture, mixed into a batter of melted butter, eggs, honey, lemon juice, and vanilla. The dry ingredients include gluten-free all-purpose flour, coconut sugar, baking soda, and lemon zest. This combination results in a loaf with a soft crumb, moist interior, and gentle lemon flavor balanced by natural sweetness from honey and coconut sugar.
The baking process yields a tender bread that highlights zucchini’s moisture and lemon’s brightness without overpowering. The texture is moist but firm enough to slice easily. This bread works well as a breakfast treat, snack, or light dessert.
For dietary modifications, butter can be replaced with coconut oil for a dairy-free option, and eggs and honey can be substituted with flax or chia seed eggs and maple syrup for a vegan version. Proper preparation includes removing excess water from the grated zucchini to prevent a soggy loaf.
Ingredients
- 2 cups zucchini finely grated
- ½ tsp. salt
- ½ cup butter melted*
- 2 egg
- ¼ cup honey
- 2 Tbsp. lemon juice freshly squeezed
- 1 tsp. vanilla extract
- 1 ¾ cup all-purpose flour gluten-free
- ⅔ cup coconut sugar
- 1 tsp. baking soda
- 2 Tbsp. lemon zest
- 1 Tbsp. sugar optional
Instructions
- Preheat oven to 350 °F.
Grating & Straining Zucchini
- Using a food processor*, finely grate zucchini and measure out 2 cups. Sprinkle zucchini with salt and let sit for at least 10 minutes.
- Squeeze excess moisture out of the zucchini by dabbing with a paper towel or using a cheese cloth. (You will end up with about 1 cup of grated zucchini once water is squeezed out.)
Zucchini Bread
- Whisk together melted butter, eggs, honey, lemon juice, and vanilla in a large bowl.
- Mix together flour, coconut sugar, and baking soda in a separate, medium-sized bowl.
- Add dry ingredients to wet ingredients and mix by hand until batter is smooth.
- Stir in grated zucchini and lemon zest until just combined.
- Spray a 9 x 5 inch loaf pan with non-stick cooking spray and/or line it with parchment paper.
- Pour in the zucchini bread batter and spread it out evenly in the pan. Sprinkle with additional sugar, if desired.
- Bake in preheated oven for 45-55 minutes or until a toothpick when inserted in comes out clean.
- Let cool to room temperature before serving. Enjoy!
Notes
- Use coconut oil instead of butter for a dairy-free version of the bread.
- Replace honey with pure maple syrup and eggs with flax or chia seed eggs to make the recipe vegan.
- Be sure to drain excess moisture from the grated zucchini to maintain the right bread texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 57mg | 19% |
| Sodium | 327mg | 14% |
| Potassium | 86mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
| Vitamin A | 381IU | 8% |
| Vitamin C | 9mg | 10% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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