Healthier Lemon Zucchini Bread

4.8
(14)

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

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Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
30 mins
Total Time:
1 hrs 20 mins
Servings:
6
Yield:
6 servings

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

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.

Nutrition Facts (per serving)

283 Calories
11g Fat
46g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 283
% Daily Value *
Total Fat 11g 13%
Saturated Fat 8g 41%
Cholesterol 31mg 10%
Sodium 336mg 15%
Total Carbohydrate 46g 17%
Dietary Fiber 6g 20%
Total Sugars 22g
Protein 6g
Vitamin C 7mg 37%
Calcium 36mg 3%
Iron 2mg 8%
Potassium 227mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.