This Healthy Lemon Zucchini Bread is ultra-moist, bursting with fresh citrus flavor, and naturally gluten-free thanks to almond flour. The perfect guilt-free snack!
Why You’ll Love This Recipe
This healthy lemon zucchini bread recipe is one of my all-time favorites on iFoodReal and is something I’ve made for almost a decade for healthy breakfast and snacks!
Here is why you will consider it the best zucchini bread recipe too:
- Incredibly moist and soft: Thanks to the grated zucchini, this bread turns out beautifully moist and soft on the inside, with perfectly golden, slightly crispy edges on the outside. Just like my lemon zucchini bread!
- Packed with bright flavor: It features a vibrant, zesty burst of real lemon flavor that completely masks any vegetable taste – making it a hit even for picky eaters!
- Naturally gluten-free: Made with high-protein, nutrient-dense almond flour instead of regular white flour, it is naturally gluten-free and keeps you full longer. It has all almond flour zucchini bread vibes.
- Healthier: This recipe completely skips the refined oils and processed sugars, using clean ingredients like maple syrup or honey to keep it guilt-free.
- Simple to make: You only need 5 main ingredients and a few baking staples to whip up this quick bread. Plus, there is no need to squeeze the liquid out of the zucchini!
Reader’s Review
I never review recipes…but this one was just too good to not review. I followed the directions exactly and every person in my family LOVES this bread!
Annie
Ingredients for Healthy Lemon Zucchini Bread
- Eggs: Use large eggs to bind ingredients. I have not tested this recipe with a flax egg or chia egg.
- Zucchini: You’ll need around 1/2 a medium zucchini. This will help to add moisture to the bread without impacting flavor.
- Lemon: It’s best to use an unwaxed organic lemon since we’re using the zest and juice. Use one large or two small lemons.
- Sweetener: I’ve used maple syrup and honey before. Other liquid sweeteners will also work, but the flavor will vary.
- Almond flour: Use superfine blanched almond flour for the best results. You can experiment with a coarser almond meal, but the texture will differ.
- Leavening agents: Baking powder and baking soda both work to provide lift and texture.
- Salt: Just a little is needed to balance and enhance the depth of flavor.
- Vanilla extract: I recommend using pure vanilla for the best flavor.
How To Make Healthy Lemon Zucchini Bread
- Prep your lemon and zucchini: Zest and juice the lemon, and grate the zucchini on the medium side of a box grater or using a food processor disk. Don’t squeeze any of the liquid from the zucchini.
- Mix the wet ingredients: In a large mixing bowl, combine the eggs, lemon zest, lemon juice, maple syrup, vanilla extract, baking powder, baking soda, and salt. Whisk vigorously until the mixture is light and foamy.
- Fold in the zucchini and almond flour: Use a spatula to gently fold the almond flour and the shredded zucchini into the wet ingredients. Stir just until combined; your batter should be thick, similar to a muffin batter consistency.
- Bake the bread: Pour batter into prepared 9×5-inch loaf pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and slice: Remove it from the oven and let cool in the pan for 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing with a sharp serrated knife so it doesn’t crumble!
Tips for Best Results
- Make sure to allow it cool: I know it’s hard to resist, but please let the lemon zucchini bread cool for at least 20 minutes before cutting it with a serrated knife. That way it won’t fall apart on you!
- Grease the pan: That way it should be easy to remove the lemon bread from your pan. I actually find that parchment paper is unnecessary but I recommend it, just in case. I recently bought this ceramic non-stick loaf pan and I adore it – no parchment paper needed!
- Stick to the recipe: Almond flour behaves completely differently than wheat flour or coconut flour. To get that perfect, ultra-moist texture, I highly recommend making the recipe exactly as written before trying any major substitutions.
- Zest before you juice: Always make sure to zest your lemon before cutting it in half and squeezing it! I love using this zester and this lemon squeezer to get every last drop.
- Use the spoon and level method: When measuring your almond flour, spoon it gently into the measuring cup and level it off with a knife instead of scooping directly from the bag. Scooping packs the flour down, which will make your zucchini cake dense.
Variations
- Lavender: Just 1 teaspoon of culinary grade dried lavender is enough to delicately scent the lemon bread without overwhelming.
- Poppy seeds: Lemon and poppyseed are a classic pairing. Add 1 tablespoon of poppy seeds to this lemon zucchini bread. You may also love this healthy lemon poppy seed bread made with almond flour, too!
- Berries: This recipe is already very moist. If adding berries, you may want to squeeze out a little excess liquid from the zucchini. I recommend adding around 1/2 cup of blueberries, chopped strawberries, or raspberries. Keep some of that to dot the top of the loaf with before baking. You can also use dried fruits or berries too.
- Glaze: Drizzle this sweet lemon glaze from almond flour lemon cookies or this vanilla one from healthy cinnamon rolls.
Serving Recommendations
You can enjoy a slice of this lemon zucchini bread in several ways including as-is, at room temperature, or even warmed up (just 10-20 seconds in the microwave). Here are a few of my top suggestions:
- Butter: Spread a little butter.
- Yogurt and fruit: Top a slice of the lemon bread with a dollop of Instant Pot yogurt or blended cottage cheese and some berries or fruit.
- Whipped cream: Use a dollop of whipped coconut cream with berries instead of yogurt.
- Ice cream: For a simple dessert, add a small scoop of ice cream over a warmed slice of lemon zucchini bread.
How to Store
I’ll be honest, in my house, this lemon zucchini bread is gone within 12 hours, so I’ve never had to struggle with storing. However, if you do have leftovers (lucky you!), then:
Store: Store it covered with a kitchen towel on a counter for 2-3 days or in the fridge for up to a week.
Freeze: You can bake 2 loaves and freeze one for up to 3 months in a sealed Ziploc bag. To thaw, just leave it on a counter for 3-4 hours.
Make ahead: Prepare the batter minus the leavening agents up to a day in advance and store covered in the refrigerator. When you want to continue, add the baking powder and soda, mix well, and then bake as per recipe.
FAQs
No, you must use almond flour for this recipe. Almond flour is unique because it is made of finely ground blanched almonds; it does not contain gluten and behaves completely differently than wheat-based or coconut flours, which absorb liquids much faster. If you want to use regular gluten-free flour: Try my traditional lemon zucchini bread. If you want to use whole wheat flour: Try my healthy lemon blueberry bread or healthy lemon blueberry muffins.
You sure do. Zucchini skin in very thin and, once baked, practically disappears into the lemon zucchini loaf. That’s what makes it such an easy addition to baked goods – just grate, mix, and bake for extra nutrients but no zucchini taste!
According to a reader, yes. You can make 12 muffins, baked in a silicone muffin pan for 22 minutes. Then cool for 20 minutes and enjoy.
You sure can. This lemon zucchini loaf will work amazingly with lime, orange, or blood orange too! It may even work with grapefruit, though I haven’t tried.
Some ovens seem to have an issue with baking the outside of cakes too quickly. If this seems to be happening, cover the bread loosely with parchment paper or aluminum foil halfway through.
More Lemon and Zucchini Recipes to Try
- Healthy zucchini bread
- Healthy zucchini banana bread
- Cottage cheese zucchini bread
- Almond flour zucchini muffins
- Healthy zucchini cake
Healthy Lemon Zucchini Bread
Equipment
Ingredients
- 3 large eggs
- 1 large lemon, zest and juice of
- 1/2 cup maple syrup or honey
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup shredded zucchini, not squeezed
- 3 1/3 cups almond flour
Instructions
- Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
- 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.
- Add zucchini and almond flour (don't forget to skim the top of measuring cup with a knife). Mix gently with spatula to combine.
- Pour batter into previously prepared loaf pan and bake for 50 minutes or until the toothpick inserted in the middle comes out clean.
- 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.
Notes
- Store: Store covered in a cool dry place for up to 5 days.
- Freeze: In an airtight container for up to 3 months.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made your regular almond flour zucchini bread and the lemon. The regular I cooked in round cake pans and the lemon in my loaf pans. The regular came out perfect and was delicious but both lemons sunk even before I took them out of the oven and they were almost too moist. Besides my possible human error, I noticed there was no adjustment to the dry ingredients yet the lemon had the additional lemon juice. So I might try again either skipping the loaf pans or adding a tinge more flour. But that regular recipe was perfect and Amazing! Thank you!
I think a tinge more almond flour will fix the issue.
Awesome recipe!! Very delicious! Will try with some blueberry and pecan on top next time. Thank you
Fantastic! Glad you enjoyed the recipe!
Hi Olena. I have a question – weird one I’m sure. However, I’m asking anyway! 😁
Question: Could this bread be mailed via FedEx, 2 day delivery? Of course packed/shiped accordingly to food requirements. I would like to make this to send to a couple of family members. Any advise? Thank you in advance.
Haha made me smile. Technically it should be fine if not more than 2 days. My only concern would be if the package is left for hours in a scorching heat somewhere along the line…But might be worth the risk. I would be worried less in winter.
I think you’re correct about the transit… heat… sitting in a facility until delivery – plus package would be going across 2 states from me. Oh well, guess I will be making & eating all these goodies for my household. 🤔 Blueberry muffins, Banana bread… etc..😁
For sure I’ll be sending p kgs this fall/winter!
Thank you for responding back.
This is a delicious recipe!! It made 12 muffins – baked in a silicone muffin pan for 22 mins. No greasing or parchment paper needed. Cool in pan for 20 minutes, then just pop out.
I’m so happy to read this! Thanks for your positive feedback!
Can you use granulated monkfruit sweetener instead of honey or maple syrup?
I think so but I have not tried. However, I tried with almond flour banana bread to replace 1/4 cup honey, where as this recipe calls for 1/2 cup. I would give it a go. Please let me know if you try.
I used organic honey and made 12 muffins that came out wonderful! So delicious.
Yay! So happy to hear!
The first dessert i bake simply as banana bread loaf, but always turn out im not very impressed and soo disappointed
BUT,…. but the first time i saw your recipe in social media and the first things i look out is the ingredients!!! Im sooo like WOW!! i love this its look healthy and easy then i subscribe rightaaway!!! Darn!! 5 healhty dinner recipes in the second day!!! And THE DESSERT!!!! Looks really great i tried first the almond flour banana muffin and WOOohhh,,, i told my daughter look i can baked hahaha thats the first day i was happy in baking careerrr haha… i never failed my second fav the zuchinii banana loaf!! My kids love it!!!
Keep it up your amazing recipeies and ingredients!!! I really REAALLY loved your Work!!!!
Hey Bella! I really appreciate your awesome feedback and am so happy that you are enjoying my recipes 🙂
Amazing and yummy my family’s favorite dessert. This is so good and the ingredients are so healthy. I can feel good about letting my family and myself eat as much as we want. I make this almost weekly.
Wonderful feedback, thank you Diane!
Looks great! Can I substitute lemon for orange?
Hey Amanda! I haven’t tried it with orange, but I don’t see why not! Let me know how it turns out.
This is a big hit in my home, especially during Sunday football when the men really enjoy it hit out of the oven. I add pecans to my recipe and it works great. Thank you for sharing
Pecans would be fabulous with this bread! Thanks for sharing Linda!