Lemon Zucchini Bread

I have always loved lemon bread and would often buy it from the grocery store or Starbuck’s.  It’s lemon so it must be healthy, right?  Yeah, not so much.  I actually looked at the nutrition information and was shocked….and haven’t had it since .  It was WAY worse than I thought.  And honestly, I really, really miss it.  I’m not at Starbuck’s as often these days (or the bakery section) but I would really like to have some sweet, dessert type bread.  Not only that, I was curious about how zucchini would work in bread.  I’ve actually made chocolate zucchini bread and thought it was absolutely delicious but anytime you add chocolate to something, it has to be good.  But, even without chocolate, this bread is delicious and has just the right amount of sweetness to it.  Moist doesn’t even begin to describe this bread.  It’s truly perfect for a dessert bread or for breakfast with a cup of coffee.  Add a good book and a nice morning to the bread and coffee and it might just be the perfect day!

Lemon Zucchini Bread


2 cups unbleached white whole wheat flour

2 tsp. baking powder

1/2 tsp. salt

1 egg

1/2 cup unsweetened applesauce

1/2 cup unsweetened almond milk

2 tbsp. fresh squeezed lemon juice

zest of one lemon

1/2 cup coconut palm sugar

1 cups grated zucchini


In large bowl mix dry ingredients.

In a separate bowl, combine, egg, applesauce, almond milk, lemon juice, lemon zest and sugar.  Combine thoroughly and add zucchini.  Mix well and add to dry ingredients.

Add wet ingredients to dry ingredients and mix until combine.  Pour into loaf pan and cook on 350 degrees F for about 1 hour 10 minutes.

Have you ever hidden veggies in any dishes (especially sweets) like this?

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