Ingredients1 h 20 m servings 283
- Preheat oven to 325 degrees F (165 degrees C). Grease 3 mini-loaf pans.
- 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.
- 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.
Per Serving: 283 calories; 10.5 46 5.6 31 336 Full nutrition
ReviewsRead all reviews 7
I am a traditionalist when it comes to baking so I am always skeptical of "healthier alternatives" in recipes. This recipe absolutely impressed me! It was DELICIOUS!!! I followed the recipe as w...
Very moist and delicious! I made a lemon glaze (1 cup powdered sugar & juice of 1 lemon, mix) poured over. Yummy!!! I did use 1 regular sized loaf pan; poured all batter in and it came out awe...
Fabulous recipe! Based on the other comments, I added 1/4 sugar and a grated carrot. Glad I did! It’s still not too sweet but just sweet enough. The lemon is a great addition! It adds a little c...
Very good. Didn't taste "healthy" like some of the healthier recipes can. I used 1/2 white flour and 1/2 wheat, but otherwise followed recipe. I will make this again.
I made it exactly as written. It was delicious. Remade and put the loaf in the freezer. I have 2 more giant Zucchinnis to use up, so will make muffins too. Thanks for sharing a great recipe
Great flavor! I used honey instead of agave and Einhorn flour in place of ww flour. They turned out perfect and my kids gobbled them up. Super moist and the lemon-zucchini combo is on point.