Whole Wheat Lemon Zucchini Bread

I have been trying to swap out whole wheat flour wherever I can and this recipe turned out awesome! If you are looking to cut out sugar, you can make this without the glaze and it’s still delicious!

If you are looking for healthier recipes just like this, be sure to check out our Weekly Healthy Menu Plan – we email you 6 dinner recipes, 2 side dishes, and 1 dessert just like this, plus a SHOPPING LIST to make family dinner happen so easily!!

Serves: 4

Whole Wheat Lemon Zucchini Bread
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  • 2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup coconut oil
  • ½ cup honey
  • ½ cup milk
  • 1 lemon
  • 1 cup grated zucchini
  • For the Glaze:
  • 1 cup powdered sugar
  • Juice of 1 lemon


  1. Preheat oven to 350 F.
  2. Spray a 9x5" loaf pan with nonstick cooking spray and set aside.
  3. In a large bowl, mix together flour, baking powder, and salt.
  4. In a medium bowl, beat together eggs, melted coconut oil, and honey.
  5. Add the milk, lemon zest and lemon juice and blend everything together.
  6. Fold in grated zucchini and stir until evenly mixed.
  7. Add the zucchini mixture to the dry ingredients and stir everything together, being sure to not over mix.
  8. Pour batter into prepared loaf pan and bake for 45 minutes, or until a toothpick inserted in center of loaf comes out clean.
  9. Cool loaf in pan for 10 minutes, then move to a wire rack and cool completely.
  10. While loaf is cooling, mix together powdered sugar and lemon juice in a small bowl to make the glaze.
  11. Spoon glaze over cooled loaf.
  12. Let glaze set for a couple of minutes before serving.



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