Healthy Vegan Lemon Zucchini Bread Recipes

LEMON ZUCCHINI BREAD

Lemon Zucchini Bread image

This healthy Lemon Zucchini Bread recipe is super moist with a delicious burst of zingy, zesty lemon flavor, nutrient-dense almond flour, and a hidden green veggie - sure to be a family favorite! This lemon bread is also naturally gluten-free, refined sugar-free, oil-free, wheat flour-free, and can be enjoyed as a snack, breakfast, or dessert!

Provided by Olena Osipov

Time 58m

Number Of Ingredients 9

Ingredients

3 eggs (large)
1 large lemon (zest and juice of)
1/2 cup maple syrup or honey
1 tsp baking powder
1 tsp baking soda
1 tsp pure vanilla extract
1/4 tsp salt
1 cup shredded zucchini (not squeezed)
3 1/3 cups almond flour

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.

Nutrition Facts : ServingSize 1 slice, Calories 280 kcal, Sugar 12 g, Sodium 254 mg, Fat 20 g, SaturatedFat 2 g, Carbohydrate 20 g, Fiber 4 g, Protein 10 g, Cholesterol 49 mg

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