Healthy Lemon Zucchini Bread

This healthy lemon zucchini bread is the perfect summer breakfast, snack or dessert bread! It’s brightness comes from the lemons and lemon zest and the zucchini adds an amazing moisture and texture. It’s also healthy for you and lower in carbs!

It’s zucchini season and I love it! I look forward to uncontrollable amounts of zucchini’s popping up on my table during the summer because I can try to incorporate them into every meal and desserts too. Desserts are perhaps the most genius way to use these green summer squash. They add a delicious texture and crave-able moisture to cakes and breads.

If you want to try the most incredible brownies that have zucchini in them and are healthy too check out that RECIPE HERE.

What you need to make healthy lemon zucchini bread:

Makes 1 standard bread loaf

• 1 cup almond flour (flour can be used in place of the almond flour if needed)
• 1 cup flour or gluten free baking mix
• 1 1/2 cups sugar or monk fruit sweetener or sweetener of choice
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• lemon zest from 1 lemon
• 2 tablespoons lemon juice
• 1 teaspoon lemon extract
• 1 1/2 cups zucchini
• 3 eggs
• 1/4 cup butter
• 1/3 cup milk

(optional) Lemon Glaze:

• 1/2 cup powdered sugar
• 1 teaspoon lemon juice
• 1 teaspoon water

Instructions

1. Preheat oven to 350 F.
2. Shred zucchini.
3. In a bowl, add almond flour, flour, sugar or sweetener, salt, baking soda and baking powder and stir.
4. Add lemon zest, lemon juice, lemon extract, zucchini, eggs, butter and milk and stir well.
5. Grease a bread pan and pour batter in.
6. Bake for 1 hour and 5-10 minutes or until center is risen and springs back slightly when pressed with your finger.
7. Allow to cool before slicing.

Print

Healthy lemon zucchini bread

Healthy and delicious zucchini and lemon bread!

Course bread, Breakfast, cake, Dessert

Cuisine Bread, Breakfast, cake, Dessert

Keyword bread, Breakfast, Cake, Dessert, Healthy, Lemon, lower carb

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Servings 1 loaf

Ingredients

• 1 cup almond flour
• 1 cup flour
• 1 1/2 cups sugar or monk fruit sweetener or sweetener of choice
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• lemon zest from 1 lemon
• 2 tablespoons lemon juice
• 1 teaspoon lemon extract
• 1 1/2 cups zucchini
• 3 eggs
• 1/4 cup butter
• 1/3 cup milk
• Optional lemon glaze
• 1/2 cup powdered sugar
• 1 teaspoon lemon juice
• 1 teaspoon water

Instructions

• Preheat oven to 350 F.
• Shred zucchini.
• In a bowl, add almond flour, flour, sugar or sweetener, salt, baking soda and baking powder and stir.
• Add lemon zest, lemon juice, lemon extract, zucchini, eggs, butter and milk and stir well.
• Grease a bread pan and pour batter in.
• Bake for 1 hour and 5-10 minutes or until center is risen and springs back slightly when pressed with your finger.
• Allow to cool before slicing.