Healthy Lemon Zucchini Bread
This healthy lemon zucchini bread recipe is a delicious way to use up your summer zucchini harvest. Lemon zest, cinnamon, and a hint of vanilla give this moist quick bread a sweet, bright flavor.
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Recommended Equipment
This healthy lemon zucchini bread recipe was baked in a regular oven, no special appliance was used. Just gather these utensils and kitchen gadgets to prep the recipe:
- Loaf pan
- Measuring spoons & cups
- Box grater
- Mixing bowls & spoon
- Zester
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Ingredients List
I use organic, grass-fed, and non-GMO ingredients to make my lemon zucchini bread healthy. Here’s the list:
- Flour – all purpose wheat
- Cinnamon
- Baking soda
- Baking powder
- Salt
- Cane sugar
- Zucchini – grated and squeezed between paper towels to remove the water
- Butter – melted. I use grass-fed, organic, unsalted butter.
- Large egg
- Lemon zest
- Vanilla extract
How to Make Zucchini Bread with Lemon Zest
Here are the general steps to make this recipe for lemon zucchini bread. See the printable recipe card below for the full instructions.
Step 1 Grease the bottom and sides of the loaf pan.
Step 2 Mix the dry ingredients together in a small bowl.
Step 3 Mix the wet ingredients together in a large bowl.
Step 4 Add the dry ingredients to the wet ingredients and mix just until incorporated. Pour the batter into the prepared loaf pan.
Step 5 Bake at 350° for about 55 minutes, or until a toothpick stuck in the middle comes out clean. Cool on a wire rack for at least 15 minutes. Remove the bread from the pan and slice.
Lemon Zucchini Bread
This healthy lemon zucchini bread recipe is a delicious way to use up your summer zucchini harvest. Lemon zest, cinnamon, and a hint of vanilla give this moist quick bread a sweet, bright flavor.
Ingredients
- 1.5 cups flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 cup cane sugar
- 1 cup shredded zucchini, water squeezed out
- 1/4 cup butter, melted
- 1 large egg, scrambled
- 1 TBSP lemon zest
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°. Grease the bottom and sides of a loaf pan with butter.
- Combine the dry ingredients in a small bowl: flour, cinnamon, baking soda, baking powder, and salt.
- Mix the wet ingredients together in a large bowl: sugar, zucchini, melted butter, egg, lemon zest, and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until the dry ingredients are incorporated, but don't over mix. Pour the batter into the prepared loaf pan and spread evenly. Bake for 55-60 minutes, or until a toothpick inserted in the middle comes out clean.
- Cool the bread on a wire rack for at least 15 minutes before removing from the pan. Slice and enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 167Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 199mgCarbohydrates: 29gFiber: 1gSugar: 17gProtein: 2g
Nutrition information is an approximation and may vary based on the specific ingredients and amounts used when preparing the recipe.
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