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Lemon Zucchini Bread

Lemon Zucchini Bread

A moist, bright quick bread bursting with fresh lemon zest and tender zucchini—perfect for breakfast, snack, or dessert.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Baked Good, Quick Bread
Cuisine: American, Healthy Baking
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 1 cup all‑purpose flour or gluten‑free blend
  • 1 cup almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs room temperature
  • ½ cup coconut sugar
  • ¼ cup honey or maple syrup
  • ¼ cup melted coconut oil
  • ½ cup Greek yogurt or dairy‑free yogurt
  • Zest from two lemons
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1½ cups grated zucchini excess moisture squeezed out

Method
 

  1. Preheat oven to 350°F (175°C). Line and grease a 9×5‑inch loaf pan with parchment.
  2. Whisk dry ingredients (flours through salt) in a large bowl.
  3. Whisk wet ingredients (eggs through vanilla) in another bowl.
  4. Fold wet into dry until just mixed; then fold in zucchini.
  5. Pour batter into pan, smooth top, and bake 50–60 minutes until a toothpick shows moist crumbs.
  6. Cool in pan 10 minutes; transfer to rack to cool completely.
  7. For glaze, whisk powdered sugar with lemon juice and drizzle over cooled loaf.

Notes

Drain Zucchini Well: Prevent excess moisture by squeezing grated zucchini.
Adjust Sweetness: Use more or less honey/maple to suit your taste.
Make It Extra Lemonly: Add extra zest or a drizzle of lemon glaze.
Storage: Wrap cooled slices; store at room temperature for 3 days or freeze up to 2 months.