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.
This recipe is fabulous! As a baker, chef and food blogger, I usually create my own recipes, but this sounded so unique and simple it warranted a try. Followed your recipe exactly with the addition of one Tbsp poppyseeds; so fluffy and delicious. Thank you.
Glad you enjoyed it!
I don’t think this is a bread, tastes just like my grandmother’s lemon pound cake! This is the third time I have made it. My SO loves lemon, so I used the zest of 2 lemons and juice of 1.5 lemons. Love it, the best thing I have found to cook with all this zucchini I am growing- I have actually frozen grated zucchini in 1 cup amounts so that I can make it this winter. A winner!
So glad you enjoy it! And yeah for thinking ahead to winter!
Delicious recipe!!! And sooo healthy 🙂 … just have one question. It didn’t lift too much and the texture was a little mushy. Is it supposed to be like that?
Thank you so much!!! I love all your gf recipes ❤️
Almond flour is a bit more dense/moist but it shouldn’t be mushy. Did you change anything else in the recipe?
Just tried this recipe and we love it! I doubled the recipe and it made 36 muffins. I put walnuts on top before baking – delish! We figure overall the cost is at max $1 per muffin – can’t beat that! Going to try with a sugar substitute for a family member who is diabetic. Great recipe – thanks so much for sharing!
That’s awesome on the pricing it out! So happy to hear you love them!
We love it!
So happy to hear!
Best ever! I replaced the sugar with monkfruit to make it keto. LOVE LOVE LOVE
Yeah! So glad you enjoyed it!
We have nut allergies. Could this be made with oat flour?
Unfortunately not. You can make lemon zucchini muffins with whole wheat flour if whole grains are suitable.
This recipe is a winner!
This is the best gluten-free treat I’ve made in a while. I added blueberries, poppy seeds, and a little bit more lemon juice (I love lemon). It was perfect.
Yum on those additions! So glad you loved it!
Great tasting recipe. Rare for gluten free recipes!
So great to hear Shar and glad you found the recipe!
This is by far the best almond flour lemon zucchini recipe I’ve made so far.
Thanks Kevin!