Description

This Healthy Lemon Zucchini Bread recipe combines the fresh, vibrant flavors of lemon with tender zucchini for a moist and flavorful loaf. Sweetened naturally with honey and coconut sugar, it’s a delicious and wholesome treat perfect for breakfast or a snack. Made with gluten-free flour, this bread offers a nutritious twist on a classic favorite while keeping it light and refreshing.

Ingredients

Scale

Vegetables

2 cups medium zucchini (finely grated)
½ tsp. salt

Wet Ingredients

½ cup butter (melted)
2 large eggs
¼ cup honey
2 Tbsp. lemon juice (freshly squeezed)
1 tsp. vanilla extract

Dry Ingredients

1 ¾ cup all-purpose flour (gluten-free)
⅔ cup coconut sugar
1 tsp. baking soda
2 Tbsp. lemon zest

Optional

1 Tbsp. sugar (for sprinkling on top)

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Instructions

Preheat oven: Preheat your oven to 350 °F to ensure it’s ready for baking the zucchini bread.
Grate and salt zucchini: Using a food processor or a grater, finely grate the zucchini until you have approximately 2 cups. Sprinkle the grated zucchini with ½ tsp salt and let it sit for at least 10 minutes to draw out excess moisture.
Drain excess moisture: After resting, squeeze the grated zucchini using a paper towel or cheesecloth to remove as much water as possible, resulting in about 1 cup of drained zucchini. This prevents the bread from becoming too soggy.
Mix wet ingredients: In a large bowl, whisk together the melted butter, eggs, honey, lemon juice, and vanilla extract until the mixture is smooth and well combined.
Combine dry ingredients: In a separate medium bowl, mix the gluten-free flour, coconut sugar, and baking soda thoroughly to ensure even distribution of the leavening agent.
Form batter: Gradually add the dry ingredients to the wet ingredients, stirring by hand until a smooth batter forms without overmixing.
Add zucchini and lemon zest: Fold in the drained grated zucchini and fresh lemon zest gently, just until incorporated to keep the bread tender.
Prepare baking pan: Spray a 9 x 5-inch loaf pan with non-stick cooking spray or line it with parchment paper to prevent sticking.
Pour batter and add topping: Pour the batter into the prepared pan, spreading it evenly. Optionally, sprinkle 1 tablespoon of sugar evenly over the top to add a slight crunch and sweetness to the crust.
Bake the bread: Bake in the preheated oven for 45-55 minutes. Check doneness by inserting a toothpick into the center—the bread is ready when the toothpick comes out clean or with just a few moist crumbs.
Cool and serve: Once baked, remove the loaf from the oven and allow it to cool completely at room temperature before slicing and serving. Enjoy this healthy lemon zucchini bread as a delightful snack or breakfast treat.

Notes

Ensure to squeeze out as much moisture from the zucchini as possible to avoid a soggy loaf.
If you don’t have coconut sugar, brown sugar can be used as a substitute.
Gluten-free flour is used to make this recipe gluten-free, but you can swap it with regular all-purpose flour if preferred.
Adding sugar on top is optional but creates a nice lightly crunchy crust.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
You can freeze the bread for up to 2 months; thaw at room temperature before serving.