Ingredients1 h 20 m servings 283 cals
- 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 g fat; 46 g carbohydrates; 5.6 g protein; 31 mg cholesterol; 336 mg sodium. Full nutrition
ReviewsRead all reviews 5
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 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.