Healthy Lemon Zucchini Bread

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 healthy zucchini muffins, lemon zucchini muffins and healthy zucchini brownies.

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.

Ingredients for Lemon Zucchini Bread Recipe

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.

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

• Almond flour muffins
• Almond flour pancakes
• Almond flour cookies
• Almond flour banana bread
• Almond flour waffles

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

1. Zest and juice lemon. Grate zucchini.
2. In a large bowl, add eggs, lemon zest + juice, maple syrup, vanilla extract, baking powder+soda and salt.
3. Whisk. The mixture will be foamy. Don’t worry.
4. Add grated zucchini and almond flour and gently mix with spatula until well combined. Batter should be thick regular muffin batter consistency.
5. Bake for 50 minutes in 350 degrees F pre-heated oven.

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.

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

• Healthy banana bread
• Healthy zucchini bread
• Healthy pumpkin bread
• Healthy chocolate bread
• Healthy chocolate zucchini bread

Healthy Lemon Zucchini Bread

Print Recipe

★★★★★

5 from 15 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 1x2x3x

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.

1 slice30511.1 g207.7 mg21.4 g0.5 g0 g18 g4 g9.9 g55.8 mg

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