Whole Wheat Lemon Zucchini Bread Recipe

I have been trying to swap out whole wheat flour wherever I can and this recipe turned out awesome. If you are looking to cut out sugar, you can make this without the glaze and it’s still delicious.

I love how simple and moist this bread is. The zucchini adds the best taste, and it comes together in minutes. Your family is going to love this one.

I make this for breakfasts, snacks, and dessert. It is so simple and so delicious.

How to make whole wheat lemon zucchini bread

Step 1: Preheat oven to 350 F.

Step 2: Spray a 9×5″ loaf pan with nonstick cooking spray and set aside.

Step 3: In a large bowl, mix together flour, baking powder, and salt.

Step 4: In a medium bowl, beat together eggs, melted coconut oil, and honey.

Step 5: Add the milk, lemon zest and lemon juice (about 2 Tablespoons) and blend everything together.

Step 6: Fold in grated zucchini and stir until evenly mixed.

Step 7: Add the zucchini mixture to the dry ingredients and stir everything together, being sure to not over mix.

Step 8: Pour batter into prepared loaf pan and bake for 45 minutes, or until a toothpick inserted in center of loaf comes out clean.

Step 9: Cool loaf in pan for 10 minutes, then move to a wire rack and cool completely.

Step 10: While loaf is cooling, mix together powdered sugar and lemon juice in a small bowl to make the glaze.

Step 11: Spoon glaze over cooled loaf.

Step 12: Let glaze set for a couple of minutes before serving. If you are looking for a completely sugar free option, you could also go without the glaze.

Could I make this into muffins?

This recipe could most definitely be made into muffins. We recommend spraying a muffin tin with non-stick cooking spray.

You could also use cupcake liners if you prefer not using any non stick sprays.

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Whole Wheat Lemon Zucchini Bread Recipe

This Whole Wheat Lemon Zucchini Bread is guiltless and sugar free. It is full of fiber, and tastes delicious.

ServingServing: 8

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

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Ingredients

• ▢ 2 cups white whole wheat flour
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoon salt
• ▢ 2 eggs
• ▢ ½ cup coconut oil, melted
• ▢ ½ cup honey
• ▢ ½ cup milk
• ▢ 1 lemon, for juice and zest
• ▢ 1 cup zucchini, grated

Glaze

• ▢ 1 cup powdered sugar
• ▢ 2 Tablespoons lemon juice

Equipment

• Mixing Bowl
• Loaf Pan

Instructions

1. Preheat oven to 350 degrees F.
2. Spray a 9x5-inch loaf pan with nonstick cooking spray and set aside.
3. In a large bowl, mix together flour, baking powder, and salt.
4. In a medium bowl, beat together eggs, melted coconut oil, and honey.
5. Add the milk, lemon zest and lemon juice and mix until well combined.
6. Fold in grated zucchini and stir until combined.
7. Add the zucchini mixture to the dry ingredients and stir everything together, being sure to not over mix.
8. Pour batter into prepared loaf pan and bake for 45 minutes, or until a toothpick inserted in center of loaf comes out clean.
9. Cool loaf in pan for 10 minutes, then move to a wire rack and cool completely.
10. While loaf is cooling, mix together powdered sugar and lemon juice in a small bowl to make the glaze.
11. Spoon glaze over cooled loaf.
12. Let glaze set for a couple of minutes before serving.

Nutrition

Calories: 373 kcal · Carbohydrates: 57 g · Protein: 6 g · Fat: 16 g · Saturated Fat: 12 g · Trans Fat: 1 g · Cholesterol: 42 mg · Sodium: 276 mg · Potassium: 143 mg · Fiber: 4 g · Sugar: 34 g · Vitamin A: 118 IU · Vitamin C: 11 mg · Calcium: 110 mg · Iron: 1 mg

Cuisine: American

Course: Side Dish

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