Healthy Lemon Zucchini Bread Recipes

LEMON ZUCCHINI BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
• In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
• Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.

HEALTHIER LEMON ZUCCHINI BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease 3 mini-loaf pans.
• Beat zucchini, agave nectar, egg, coconut oil, applesauce, lemon juice, and lemon zest together with an electric mixer in a bowl until smooth. Whisk flour, cinnamon, salt, baking soda, and baking powder together in a bowl; mix into zucchini mixture until batter is just combined. Pour batter into the prepared loaf pans.
• Bake in the preheated oven until a knife inserted in the center comes out clean, 30 to 40 minutes. Cool bread in pans for 10 minutes before turning onto a wire rack to cool completely.

LEMON ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
• In a large mixing bowl, add eggs, lemon zest and juice (zest first before squeezing juice), maple syrup, baking powder, baking soda, vanilla extract and salt. Whisk until combined. Mixture will be foamy.
• Add zucchini and almond flour (don't forget to skim the top of measuring cup with a knife) . Mix gently with spatula to combine.
• Pour batter into previously prepared loaf pan and bake for 50 minutes or until the toothpick inserted in the middle comes out clean.
• Remove bread from the oven and transfer to a cooling rack to cool off for 10 minutes. Holding onto the flaps of parchment paper remove bread from a loaf pan and let it cool off completely before slicing with sharp serrated knife.

LEMON- ZUCCHINI BREAD

Steps:

• heat over to 350 and grease loaf pan.
• put flour, baking soda, baking powder, salt and ginger in bowl set aside.
• in medium bowl beat the two egg whites
• beat into the eggs in this order, 1 cup splenda, 1/2 cup yogurt, 2 tablespoons lemon juice.
• stir into egg mixture, the zest of one lemon, 1 zucchini grated (not peeled), the rest of flour mixture and raisins
• bake for about an hour or so.
• enjoy!