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.
Can’t thank you enuf for this amazing recipe. Perfect proportions….. family just loved it!!!
I replaced lemon with orange but rest of recipe was the same.
Super hit and a repeat in my house! ? ?
I am so happy to hear this recipe was a hit with your family!
Can I can I use frozen zucchini? Same time for glass dish?
If you use frozen zucchini, you will have to make sure you squeeze out the extra moisture after it has thawed.
I love the fact that the bread does not have bananas. The lemon juice and zest add a wonderful taste to it.
What kind of almond flour did you use? My bread came out much darker. Next time I may use half of the maple syrup in your recipe.
Kirkland brand. Did you use dark metal baking pan? If so, it conducts more heat. Use light colour or try reducing the oven temperature by 25°F. 1/2 maple syrup will work too.
I used half honey so that my diabetic mother can indulge, and it turned out fantastic!!
That’s so great to hear!
This is my 4th time using this recipe. So delicious! You can’t go wrong! My family and friends have all loved it. Next time I’m going to try with the blueberries! ?
So happy this recipe is such a hit with your friends and family Desiree!
I made this with summer squash instead of zucchini. I also used Swerve instead of honey or maple syrup since I am trying to reduce my sugar and carb intake. It worked out surprisingly well. I mixed all the liquid ingredients, substituting the sweeter with swerve and added 1/8 cup water. The bread came out well. My husband used my lemon for his ice tea, so I had to use bottled juice and dried lemon peel. (Which didn’t work out too well) He felt so bad that he went out and bought me 3 lemons, so there is definitely more bread in the near future!
Haha, good man! Fantastic! Glad you enjoyed the recipe, Migail.
Absolutely love the way this tastes and smells but really could not get the bread to “dry out” so to speak. I kept it in the oven an extra 25 minutes and it still was wayyyy too moist and the bread has turned out very mushy and I basically have to scoop it out of the bread pan. Sad. Will try again another day.
Try squeezing zucchini next time and bake in metal loaf pan. Should work. I suspect some zucchini are more watery than other…
I’ve tried this recipe twice now, and same problem. Very soggy. I used a patty pan, so I wonder if it had too much water.
Maybe that’s the case. Give it a squeeze before adding.
Awesome!!! Love the smell, taste and most importantly it’s healthy. Thank you Olena for the brilliant recipe!
Fantastic! Glad you enjoyed the recipe, Ming!
Hi Olena, sitting down wirh coffee and freshly made lemon zucchini bread–per your additional comments– I added half cup of blueberries that needed to be used up. Very good and so moist! Will make again! Thank you!!
You are very welcome Trish!
Love. Love. Love this recipe! I add more lemon because it is one of my favourite flavours in baking. I don’t eat sugar or anything sweet I reduce the amount of honey. This loaf can be found in my kitchen almost every week;)
Thank you from another Vancouver Island foodie?
You are so welcome Deborah. Love that this zucchini bread recipe is on regular rotation at your house!