by Olena

Healthy Lemon Zucchini Bread

by Olena

5 from 23 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 healthy zucchini muffins, lemon zucchini muffins and healthy 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 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.

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

  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.

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

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

Healthy Lemon Zucchini Bread

5 from 23 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.

82 comments on “Healthy Lemon Zucchini Bread

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  1. 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?

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

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

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

  5. 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.

  6. 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.

  7. 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.

  8. 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!

  9. 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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