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


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
  • 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


  • 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


  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.


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 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!

  2. 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.

  3. 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

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

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

  6. 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..

  7. 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…

  8. 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 🙂

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