Healthier Lemon Zucchini Bread recipe

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Ingredients

1 ½ cups shredded zucchini
½ cup agave nectar, or more to taste
1 egg
¼ cup coconut oil
¼ cup applesauce
1 tablespoon lemon juice
2 teaspoons lemon zest
1 ½ cups whole wheat flour
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder

Nutrition Info

283.2 calories
carbohydrate: 46 g
cholesterol: 31 mg
fat: 10.5 g
fiber: 5.7 g
protein: 5.6 g
saturatedFat: 8.2 g
servingSize: -
sodium: 335.6 mg
sugar: 21.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease 3 mini-loaf pans.

  2. Beat zucchini, agave nectar, egg, coconut oil, applesauce, lemon juice, and lemon zest together with an electric mixer in a bowl until smooth. Whisk flour, cinnamon, salt, baking soda, and baking powder together in a bowl, mix into zucchini mixture until batter is just combined. Pour batter into the prepared loaf pans.

  3. Bake in the preheated oven until a knife inserted in the center comes out clean, 30 to 40 minutes. Cool bread in pans for 10 minutes before turning onto a wire rack to cool completely.

Recipe Yield

6 servings

Recipe Note

A healthier alternative to some of the other zucchini breads out there that still tastes great!

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