by Olena

Healthy Lemon Zucchini Bread

by Olena

4.9 from 69 reviews

Healthy Lemon Zucchini Bread that is super moist, lemon-y, sweet and so soft. It will blow your mind! Great for dessert and healthy enough for breakfast or snack.

No refined sugar, no flour, no oil. Just 5 simple ingredients. It is a summer must have like my zucchini muffins and zucchini brownies.
lemon zucchini bread garnished with lemon slices

Lemon Zucchini Bread

This lemon zucchini bread is one of my favorite recipes I ever created on ifoodreal in 7 years! It is absolutely the best!

And you know how whole wheat goods do taste more hearty and heavy?! This gluten free lemon zucchini bread tastes like the most indulgent sugar loaded and white flour counterpart. Just it’s not.

  • Soft
  • Sweet
  • Moist
  • Bursting with lemon flavor
  • Bright yellow and even with tiny bit crusty edges.
  • It melts in your mouth.

And it’s so easy to make and everyone absolutely loves it! Kids too. Bread disappears within 12 hours in our house.
lemon zucchini bread slice bite and texture shown

Ingredients for Lemon Zucchini Bread

Friends, 5 simple ingredients you probably have in your pantry right now. Plus basic baking supplies.

  • Eggs
  • Zucchini
  • Lemon
  • Maple syrup or honey
  • Almond flour

I do not really count baking powder, baking soda, salt and vanilla extract as main ingredients because it’s a given and everyone has those on hand.

Feel free to add 1/2 cup blueberries or 1 tbsp of poppy seeds to the batter.

eggs, zucchini, lemon, maple syrup, almond flour on a counter

What Is Almond Flour?

In case you are new to the whole almond flour craze or are wondering if you can use any other flour.

Almond flour is finely ground blanched almonds. Its nutrition is the same as of nuts basically – low carbs, high fiber and high fats. All those are healthy and good for us. Just like nuts.

Almond flour does not contain gluten like wheat. And also almond meal is different from almond flour. It is ground up almonds with skin on.

So, you have to use almond flour for this lemon zucchini bread recipe.

What I love about baking with almond flour is how light and yet full I feel after eating almond flour goods. I do not have gluten sensitivity but I can definitely tell wheat is more heavy on my stomach. And probably many of us can relate.

More Almond Flour Recipes to Try

lemon zucchini bread recipe baked in a tin

How to Grate Lemon and Zucchini

Lemon: Pick a large juicy lemon or 2 small ones. Make sure to zest it first before cutting in half and squeezing the lemon juice out. Your life will be so much easier during those 3 minutes. Zesting “empty” lemon halves is no joke.:) I like to use this zester and this squeezer. My husband loves this glass lemon juicer for his morning lemon water.

Zucchini: Grate on medium side of grater. This way small vegetable pieces will distribute more evenly throughout the batter. Do not squeeze.

How To Make Gluten Free Lemon Zucchini Bread

  • Prep your lemon and zucchini: Zest and juice lemon, grate zucchini.
  • Combine in a large bowl: Eggs, lemon zest + juice, maple syrup, vanilla extract, baking powder+soda and salt.
  • Whisk the mixture well and until foamy – don’t worry, it’s fine.
  • Add grated zucchini and almond flour and gently mix with spatula until well combined. Batter should be thick regular muffin batter consistency.
  • Bake for 50 minutes in 350 degrees F pre-heated oven.

eggs and other liquids in a bowlwhisked liquids in a bowlalmond flour added to a bowl with liquidslemon zucchini bread batter in a bowl with spatula

Tip: I know it will be extremely hard to resist slicing lemon zucchini bread right away. But please let it cool 20 minutes and then cut with serrated knife. This almond flour bread will not fall apart on you.

And about the baking dish. This bread will not stick and should slide right out of your baking dish if you spray it with cooking spray. You do not have to use parchment paper but I included that recommendation just in case. I recently bought this ceramic non-stick loaf pan and I adore it. The colour, easiness to clean and how things just pop out of it.

I just can’t believe how perfect this lemon zucchini bread is an all terms.

lemon zucchini bread batter in a tin

Can I Use Other Flour?

Unfortunately not. Almond flour is essentially finely ground blanched almonds. Any wheat flour contains gluten which makes it rise and absorb liquid differently than any other flour.

Overall, in baking you have to follow the recipe exactly 99% of times.

How to Store Lemon Zucchini Bread

Haha, I feel like I’m biased to give you advice on how to store this lemon zucchini bread. Just because it is gone within 12 hours in my house every time I bake it. I give warnings to everyone “2 slices per person”. Seriously it is almost a fight.

So, all I can tell you is cover with a kitchen towel and keep on a counter for a few days. You can bake 2 loaves and freeze one for up to 3 months in a sealed Ziploc bag. To thaw, just leave on a counter for 3-4 hours.

More Healthy Quick Bread Recipes

lemon zucchini bread recipe

Print

Lemon Zucchini Bread {No Oil, Flour or Sugar}

healthy lemon zucchini bread

4.9 from 69 reviews

Healthy Lemon Zucchini Bread that is super moist, lemon-y, sweet and so soft. It will blow your mind! Great for dessert and healthy enough for breakfast or  snack.

  • Author: Olena of ifoodreal.com
  • Prep Time: 8 minutes
  • Cook Time: 50 minutes
  • Total Time: 58 minutes
  • Yield: 10 slices 1x
  • Category: Muffins and Quick Bread
  • Method: Oven
  • Cuisine: North American
Scale

Ingredients

  • 3 eggs, large
  • 1 large lemon, zest and juice of
  • 1/2 cup maple syrup or honey
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1 cup shredded zucchini, not squeezed
  • 3 1/3 cups almond flour

Instructions

  1. Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
  2. In a large mixing bowl, add eggs, lemon zest and juice (zest first before squeezing juice), maple syrup, baking powder, baking soda, vanilla extract and salt. Whisk until combined. Mixture will be foamy.
  3. Add zucchini and almond flour (don’t forget to skim the top of measuring cup with a knife) . Mix gently with spatula to combine.
  4. Pour batter into previously prepared loaf pan and bake for 50 minutes or until the toothpick inserted in the middle comes out clean.
  5. Remove bread from the oven and transfer to a cooling rack to cool off for 10 minutes. Holding onto the flaps of parchment paper remove bread from a loaf pan and let it cool off completely before slicing with sharp serrated knife.

Store: Store covered in a cool dry place for up to 5 days. Freeze in an airtight container for up to 3 months.

Notes

Almond flour does not contain gluten like wheat. Nor it is thirsty like coconut flour. All flours differ. You have to use almond flour in this recipe.

Feel free to add 1/2 cup blueberries or 1 tbsp of poppy seeds to the batter.

And about the baking dish. This bread will not stick and should slide right out of your baking dish if you spray it with cooking spray. You do not have to use parchment paper but I included that recommendation just in case.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

212 comments on “Healthy Lemon Zucchini Bread

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  1. yes, it is like the photo. Now that I. looked again. there are no domes. Everyone loves it!! I am on my 3rd loaf in 3 days!!

    1. Was it like in the photo? Almond flour baked goods come out with very good firm and yet moist texture but definitely do not look like bakery style white flour muffins cause there is no gluten for those domes etc.

  2. This is an amazingly good recipe. I made one loaf the first time to try the recipe. Now, I am making 4 loaves because it was very good. My friend also made the recipe and she loved it too.

  3. Does this have the grainy texture that sometimes happens with almond flour recipes? Or do the other ingredients make it more “bread” like.

  4. This loaf is absolutely delicious, so moist and zingy. I didn’t expect it to taste so good, and I had to hold myself back from eating the whole loaf once I tasted it! This is the first recipe of yours I have tried, and I have many more pinned which I look forward to trying out. Thank you for the easy and delicious recipe!

  5. Very tasty however found it to be too moist; a little mushy. Perhaps the amount of fresh squeezed lemon juice? Will try it again and add less liquid or I would add perhaps 1/4 rice flour or variation to alter the texture. I would also add less honey…a little too sweet but that’s easy to adjust.

    Thank you kindly,
    Rita

  6. excellent taste for a gluten free loaf. use the parchment as my first loaf stuck without it.
    everbody loves it. i love it for no sugar and oil.

  7. This was my first attempt at “heart healthy” baking (first week of healthy cooking period!!) – low carb, low sugar, low salt, etc etc. This Lemon bread turned out awesome! I’d never heard of Almond flour – and have just also learned about Agave Nectar as a natural sugar substitute. So I figured – why not? I tried it (without the salt) – and also experimented with a frosting of Agave Nectar thickened with the Almond flour, topped with some lemon zest. Oh, my goodness – just the perfect extra sweetness we needed. Will try this with blueberries next…. Thank you so much for this wonderful recipe!!! I most definitely will be trying others on your site. Thank you for sharing them!

  8. Excellent. I was short 1/2 cup almond flour so added 1/4 c whole wheat flour turned out a little darker but tasted great!!

  9. Love this recipe, you can make it so many different ways, with green chilies and diced onion is another option! I make one with berries and one with Chili’s! I make two at a time that’s how much I like it! Thank you for a flourless
    delicious bread!🙏🏻

  10. Hello,
    Can I use coconut flour in substitute for Almond flour when making your “Healthy Lemon Zucchini Bread?

  11. Excellent bread, great flavour, I added a 1/4 cup of Krisda chocolate chips, but the recipe honestly doesn’t even need them it’s that good. Thank you so much for your low carb recipes, I have tried two so far and both are 5 star!

  12. I liked the bread but 50 minutes was sppx 10 minutes too long for my oven. I even had a thermometer in there … 350. It was burnt on the outside.

  13. While my first attempt “fell” in the middle, it was so moist and delicious. I will add more lemon next time and will use fresher almond flour. My Kirkland almond flour was nearing expiry and had been in the freezer for some time. It may have added to the moisture content. Thank you for sharing your recipes, I have the chocolate zucchini loaf in the oven as I type!

  14. Omg- this was so delicious. I made this as directed, but had to add some unsweetened applesauce, since I ran out of oil and it turned out amazing. I shared it with both my mom and sister, who also loved it. Thanks so much for the recipe.

      1. Perfect texture and delicious taste.
        Every one who ate it wants the recipe,
        Thank so much for sharing.

  15. Can’t wait for it to cook as we have a glut of courgettes, then I will have a go at a chocolate brownie version of this recipe as that too should be irresistible!

  16. Added the blueberries, and this is absolutely the BEST recipe for a healthy version of zucchini bread. Thank you so much, I will be trying more of your recipes!

    1. I know it says not to squeeze the zucchini but I have a bunch that are frozen and was hoping to use. Would I still not squeeze them?

  17. This has to be one of the easiest and most delicious zucchini breads that I have made! So moist and tastes like cake. I didn’t have zest so I used 8-10 drops of top quality lemon essential oil made to be ingested and 1 1/2 tsp poppyseeds. Next time I will try it with fresh squeezed orange juice and orange zest or essential oil.

  18. I’m planning on making your healthy lemon zucchini bread but I wasn’t clear when you said skim the top of the measuring cup do you put whatever you skim off the top into the mixture that you’re going to cook.Also if you can answer this for me can I use muffin cups for this recipe instead of a loaf pan?

    1. Hi Gloria! When I said skim off the top, I was referring to measuring the flour. When you measure the almond flour, I would recommend using a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup (to make sure you get an accurate amount). Whatever isn’t in the measuring cup shouldn’t go into the batter. Hope that makes sense.
      Here is a link to my zucchini muffin recipes:
      https://ifoodreal.com/healthy-zucchini-muffins/

  19. Can’t thank you enuf for this amazing recipe. Perfect proportions….. family just loved it!!!

    I replaced lemon with orange but rest of recipe was the same.
    Super hit and a repeat in my house! 😍 😋

    1. If you use frozen zucchini, you will have to make sure you squeeze out the extra moisture after it has thawed.

  20. I love the fact that the bread does not have bananas. The lemon juice and zest add a wonderful taste to it.
    What kind of almond flour did you use? My bread came out much darker. Next time I may use half of the maple syrup in your recipe.

    1. Kirkland brand. Did you use dark metal baking pan? If so, it conducts more heat. Use light colour or try reducing the oven temperature by 25°F. 1/2 maple syrup will work too.

  21. This is my 4th time using this recipe. So delicious! You can’t go wrong! My family and friends have all loved it. Next time I’m going to try with the blueberries! 😋

  22. I made this with summer squash instead of zucchini. I also used Swerve instead of honey or maple syrup since I am trying to reduce my sugar and carb intake. It worked out surprisingly well. I mixed all the liquid ingredients, substituting the sweeter with swerve and added 1/8 cup water. The bread came out well. My husband used my lemon for his ice tea, so I had to use bottled juice and dried lemon peel. (Which didn’t work out too well) He felt so bad that he went out and bought me 3 lemons, so there is definitely more bread in the near future!

  23. Absolutely love the way this tastes and smells but really could not get the bread to “dry out” so to speak. I kept it in the oven an extra 25 minutes and it still was wayyyy too moist and the bread has turned out very mushy and I basically have to scoop it out of the bread pan. Sad. Will try again another day.

      1. I’ve tried this recipe twice now, and same problem. Very soggy. I used a patty pan, so I wonder if it had too much water.

  24. Awesome!!! Love the smell, taste and most importantly it’s healthy. Thank you Olena for the brilliant recipe!

  25. Hi Olena, sitting down wirh coffee and freshly made lemon zucchini bread–per your additional comments– I added half cup of blueberries that needed to be used up. Very good and so moist! Will make again! Thank you!!

  26. Love. Love. Love this recipe! I add more lemon because it is one of my favourite flavours in baking. I don’t eat sugar or anything sweet I reduce the amount of honey. This loaf can be found in my kitchen almost every week;)

    Thank you from another Vancouver Island foodie😉

  27. Hi! Really curious as to if a granulated natural sweetener, like erythritol, would work here. Thanks in advance 🙂

  28. Very moist. I added 1/2 cup blueberries but would have liked to add more for a little more sweetness. For my taste I would enjoy more lemon flavor- should I add more lemon juice or zest for that?

  29. Gave it 5 stars without even baking it. That’s how sure I am. This one is next on my list. Just made the banana one. It’s cooling so don’t know how it tastes, but it smells delicious! I’m a newbie when it comes to gluten-free baking. I really miss wheat flour. 😕 but am thankful for all the gf recipes to try. 🙂

  30. Delicious!!!
    Do you think I could use oat flour instead of almond flour?
    Thank you in advance for your answer!

  31. This recipe is amazing! You weren’t lying about “2 slices per person”!! I am very excited to have this in my recipe book now! Thank you for a family favorite recipe. 🙂

  32. Thank you thank you…. first I have been looking for bread options for my blood type. I shared this recipe and almond flour banana bread with my fb Eating right for your Blood type O group. This one is my favourite. This is a hit. We have specific foods we can eat. The response is 🤩. Everyone can’t wait to try. I’ve loved them. They are delicious! I love your site. This site is extremely helpful to eating right for us O blood types. Thank you thank you

      1. The O blood type works best with certain foods and findng the right foods can be a challenge. I can recommend Dr. Adamo Eating right for your blood type. He has books, website etc. I started getting more serious after i had surgery. I apologize for the late response. We also have a fb page just for Os. It’s a lot of info.

  33. This is to die for, I had to adjust the cooking time dramatically. I baked it for approx 30-35min

    1. Glad you liked the zucchini bread. Every oven bakes things differently. Otherwise, not sure why you had to adjust the cooking time.

  34. Hi! Excited to try this! I’m imagining it would throw things off, as it would be somewhat more absorbent than almond flour, but any chance that brown rice flour could work, do you think?

  35. The perfect compliment to my cup
    of coffee:)) Just the right amount of sweetness, not too sweet. I wasn’t sure whether to make the recipe with maple syrup or honey, so I used a quarter cup of each. I love thats it’s dairy and gluten free! My kids loved it too!
    Next time I will be sure to add more lemon zest to achieve that intense lemon flavor. This is my first time zesting a lemon and I wasn’t sure how much of the skin to zest. Next time, I will do the whole lemon but it was still delicious 😋

    1. So glad that you and your family enjoyed this recipe Shameen! And yes, it’s perfect with a cup of coffee.

  36. For inexperienced bakers like me it would be super helpful if you could share a picture of what your zest and zucchini looks like before adding to mixture. My zest is coming out like mush- my lemon might be too ripe and I’m not sure if my zucchini pieces are too large (my grater only has one size). I am in the middle of making this so will just continue and see how it turns out. Just a suggestion!

    1. Thank you for your suggestion. It is great and I will do next time. Your bread should be fine. Even if I showed size of my grated zucchini you have only one size anyways. Should work!:)

  37. Pleasantly surprised. Very moist, however I should’ve cooked it a wee bit longer than the 50min. Will make again 😋

  38. Wished I could give this more stars because it is that good and it blew my mind as you said it would, the most amazing bread I have ever had and I love bread! My hubby who is finicky about changing up recipes loves as much and the fact it is super healthy no gluten is a big plus for both of us! Sharing your recipes with our family and looking ford to many more. Thank you so much!!

    1. You are very welcome Michelle! Made my day hearing how much this zucchini bread blew your mind hehe

  39. I made this recipe as muffins (per suggestion of my 5-year-old) since we don’t have the loaf pan. They came out great! Perfect proportions, not too sweet, not too sour. We added the poppy seeds and also replaced one of the eggs with chia seeds. My 4 and 5 year olds both loved the muffins. Great simple recipe, with bonus of kids eating some nuts and veggies for once 🙂 Thanks!

  40. Hi Olena! I just made it! It’s everything you said it is. It satisfies my picky eater (9 year old). He’d avoid zucchini with a ten foot pole. It’s easy, fast and a great healthy alternative to the poppyseed lemon loaf sold at the national doughnut retailer. The crust is the part of this treat that my children prefer. I’ll try baking the batter in muffin top style, since they prefer the top. It’s a great recipe!

  41. Wonderful recipe that I will share with family and friends! I’m an inexperienced baker and first time zucchini bread eater. I found the instructions very easy to follow and the results were great!

  42. Delicious flavor. I’m not sure what I did wrong but it almost turned out too moist. I followed the recipe to a T and divided the batter into 3 mini loaf pans so that I could freeze a few. The top is perfect and has a great sweet crust, but the bread that was in the pan almost seems not fully cooked. I popped them back in for another 10 min and the top just for crispier. Thoughts on why the rest wouldn’t crust up or bake all the way? It’s good, and I’m sure it’s cooked all the way, but is too moist. Thanks!

    1. I am not sure. I also never made it in mini loaf pans. You can try to squeeze zucchini next time – maybe yours contained too much water, maybe they differ.

  43. It was so easy to make. I absolutely loved the lemony flavor. I used two summer squash and it made it taste like cake. Great recipe!

  44. Just as promised! Sweet and tasty. Used recipe as it is directed. Wished I would have had poppy seeds. Would have made it perfect. Love it.

  45. Can I make an adjustment in the recipe if I accidentally squeezed out the liquid from the zucchini prior to finalizing which recipe I wanted to try? I’m not a baker so I don’t want to experiment.

  46. These receipes sound so good. Problem is there is no amounts for each ingredient. I can guess using other similar receipes, but for new cooks – they would not have a clue. In future shares, please put the amounts for each incredient. I plan to get Almond Flour soon and try some of these. Thanks

    1. Hi Mary Ann! Each recipe has a recipe card that lists complete ingredients, amounts and instructions. You just have to scroll through the blog post to get to it. There is also a “jump to the recipe” button at the top of the post that will take you there! Hope that helps!

  47. Absolutely delicious. I didn’t change a thing and it came out perfectly. Thank you for this amazing cake recipe!

  48. I can’t wait to make this bread. It’s so nice to find gluten free recipes that actually sound good. I feel like I may be able to bake once in a while and have people that don’t have celiac enjoy them. Thank you

  49. I am so excited to try this recipe – I love your almond flour banana muffins!! Can I make the lemon zucchini bread with less sweetener, say 1/3 cup honey or maple syrup instead of 1/2 cup, or will that throw everything off? Thanks!

  50. Hi,
    I love the look of your recipe and am hoping to make it as soon as I get your reply– I’ve been craving some of healthy comfort food recently!
    Does your cake have a really sharp lemony flavour, as I often find lemon cakes a bit lacklustre, but love the flavour… If you think it would work I was going to double (or even triple!) the lemon content? BUT the main reason I’m messaging you is that I have a nut sensitivity, do you think I could substitute half of the almond flour with any other gluten free flours? I definitely have coconut, tapioca and maybe buckwheat flours in my pantry, so please let me know which.
    Thank you for your lovely recipe, hope to hear back from you soon!
    Ella 🙂

    1. It has prominent lemon flavor. I think everyone has their own intensity scale haha. I can definitely taste lemon.
      Coconut flour won’t work 100%. I have not tried other substitutes. Almond and other GF flours are completely different. I personally don’t think it will work. Simply because AF doesn’t soak up liquid like dry buckwheat flour.

  51. I tried your healthy lemon zucchini bread ?and boy ! It turned out awesome on my first baking attempt ?I am so happy ?as i have alz been so skeptic about perfect baking so I followed your recipe to- to. Your recipe is a winner ? ? will definitely try other recipes

  52. The best muffins I have ever eaten!!! Doing triple dose this time. I did add poppy seeds and it turned out super yummy!

  53. Wow! Delicious. I’m going through a break up, perfect baking distraction! I added a 1/4 cup of semi-sweet mini chocolate chips.

  54. I made this today because I had a bag of almond flour in my pantry that I didn’t know what to do with. We have a cabin and when people come to visit they bring all kinds of things and leave them behind. Every now and then I have to figure out ways to use things that I don’t usually buy. So, the almond flour was a challenge and am I ever glad I found this recipe! We love it!! Thank you..

  55. Absolutely delicious! I used almond meal instead of almond flour and it still turned out fine. My 3yo son refuses most foods but demolished this – so did I…

  56. This is amazing!
    I used Suger Free maple syrup and added 2 scoops of Lady Boss protein powder. I also had squeezed the liquid out of the zucchini so I added about 2tbsp of Swoon sugar free simple syrup back into it to replace the moisture. One mistake I made was I used 3 1/2 cups of almond flour instead of 3 1/3 cups but it didn’t seem to make a big difference. I definitely will make this again 🙂

    1. Oops! I JUST did the same thing. Used 3.5 not 3.33 cups almond flour. It’s still in the oven. Hope it turns out okay…

      Question: Does anyone know the best way to store for the week? Was thinking a plastic baggie in the fridge. It’s just me; no family to have it all gone in 12 hours. Thanks!

      1. It is very moist. I would refrigerate it in some container with ventilation. Not sure if it doesn’t get too soggy or moldy by day 7. You can freeze slices, it thaws fast.

  57. I followed the recipe exactly but I think maybe when the blueberries cooked all the juice settled at the bottom of the cake because it’s super moist/mushy at the bottom… Any suggestions?

  58. Hi! I am going to make this tonight!! Can you use coconut flour instead of almond? Trying to use what I have here… thanks

  59. Great balance: This bread was enjoyed by my brother who shuns sweets and my daughter who adores them!

  60. Can I substitute whole wheat flour for the almond flour? My husband is allergic to nuts but this recipe sounds amazing!

  61. Can’t stop making it. So moist and satisfying that urge for a baked goodie. Been off refined sugar for 4 months now. Lost 38#’s in 1st 3 mo. Plus my diabetes for 1st time in 18 years is under control w/A1C 5-7. . Ty JESUS

    1. Yes, 1 slice. Nuts are high in good calories and fats. Calories are provided for info purposes. We are not a diet site and do not count calories. We encourage to eat whole and real foods.

  62. YUM! I made this today. It was delicious. I have a chopper that I put the zucchini in (equivalent of grating it) and beaters for the eggs etc, making it quick and easy. I’m definitely going to do this again. Thanks.

  63. Made this on a whim bc I had everything on hand – wow!! I was surprised at how good this is for such healthy ingredients. Will for sure make again and be visiting this site often for other recipes.

  64. Oh, man, I could go for this right now. Have to buy almond flour. Olena, what do you think of using flax or chia eggs for this beauty?

      1. It’s in the oven! Will post a picture later. Used 1/2 cup frozen wild blueberries from Trader Joe but didn’t read your tip about dredging them in flour first. I’ll be back!

          1. Made it the second time last night. Used 2 lemons (zest & juice) and 50/50 maple syrup and honey. Even though toothpick clean after 50 minutes, I left it in the turned-off open oven for about 1/2 hour. Cake, as good as it was the first try, is even better! Next time it’ll be all honey since I ran out of maple syrup. Just read that you said up to 2C of blueberries, so I’ll up that next time from 1/2C to at least 1C. The experiment is on!

  65. Hello, I would love to bake this bread but I am a diabetic and maple syrup/honey sends my blood glucose levels very high. Is there a low carbohydrate alternative to maple syrup and honey? I was thinking of using an equivalent amount of melted butter and adding sweetener it, do you think this would work? Or unsweetened apple sauce would have a lot less carbohydrate?
    I love your recipes, thank you, Ellie

    1. Hi Ellie. Butter wouldn’t work. I think you can use plain yogurt or applesauce with a bit of sweetener. Or there is sweetened applesauce. Should be fine.:) Let me know how it goes.

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