Lemon Zucchini Bread Recipe | Super Moist & Easy to Make!

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with fewer calories.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and cost-effective.

Preheat the oven to 350 degrees.

Grate about two medium-sized zucchinis to yield 2 cups of finely grated zucchini.

Rinse, scrub, and dry the zucchini before grating.

Cut and remove both the stem and blossom ends from the zucchini.

If using a food processor, cut the zucchini in half lengthwise and then into quarters to fit into the processor.

Finely grate the zucchini and measure out 2 cups.

Lay the grated zucchini on cheesecloth or a thin dish towel, sprinkle with 1/2 teaspoon of salt, and let sit for at least 10 minutes to draw out moisture.

After 10 minutes, wring out as much moisture as possible from the zucchini, aiming for about 1 cup of packed grated zucchini.

In a large bowl, combine 1/2 cup melted butter, 1/4 cup honey, 2 large eggs (or chia/flax eggs), 1 teaspoon vanilla extract, 2 tablespoons lemon juice, and 2 tablespoons lemon zest. Whisk to combine.

In another large bowl, whisk together 1 3/4 cups all-purpose flour, 2/3 cup coconut sugar, and 1 teaspoon baking soda.

Add the dry ingredients to the wet ingredients and mix by hand until smooth.

Prepare a 9x5 inch loaf pan by lining it with parchment paper and spraying it with nonstick cooking spray.

Pour the zucchini bread batter into the prepared loaf pan and spread it out evenly.

Sprinkle additional sugar on top if desired.

Bake in the preheated oven for 45 to 55 minutes, or until the top begins to crack and a toothpick comes out with just a few crumbs.

Let the bread cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens