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.
I love how simple and moist this bread is. The zucchini adds the best taste, and it comes together in minutes. Your family is going to love this one.
I make this for breakfasts, snacks, and dessert. It is so simple and so delicious.
How to make whole wheat lemon zucchini bread
Step 1: Preheat oven to 350 F.
Step 2: Spray a 9×5″ loaf pan with nonstick cooking spray and set aside.
Step 3: In a large bowl, mix together flour, baking powder, and salt.
Step 4: In a medium bowl, beat together eggs, melted coconut oil, and honey.
Step 5: Add the milk, lemon zest and lemon juice (about 2 Tablespoons) and blend everything together.
Step 6: Fold in grated zucchini and stir until evenly mixed.
Step 7: Add the zucchini mixture to the dry ingredients and stir everything together, being sure to not over mix.
Step 8: Pour batter into prepared loaf pan and bake for 45 minutes, or until a toothpick inserted in center of loaf comes out clean.
Step 9: Cool loaf in pan for 10 minutes, then move to a wire rack and cool completely.
Step 10: While loaf is cooling, mix together powdered sugar and lemon juice in a small bowl to make the glaze.
Step 11: Spoon glaze over cooled loaf.
Step 12: Let glaze set for a couple of minutes before serving. If you are looking for a completely sugar free option, you could also go without the glaze.
Could I make this into muffins?
This recipe could most definitely be made into muffins. We recommend spraying a muffin tin with non-stick cooking spray.
You could also use cupcake liners if you prefer not using any non stick sprays.
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Whole Wheat Lemon Zucchini Bread Recipe
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- ½ cup coconut oil melted
- ½ cup honey
- ½ cup milk
- 1 lemon for juice and zest
- 1 cup zucchini grated
- 1 cup powdered sugar
- 2 Tablespoons lemon juice
- Preheat oven to 350 degrees F.
- Spray a 9x5-inch loaf pan with nonstick cooking spray and set aside.
- In a large bowl, mix together flour, baking powder, and salt.
- In a medium bowl, beat together eggs, melted coconut oil, and honey.
- Add the milk, lemon zest and lemon juice and mix until well combined.
- Fold in grated zucchini and stir until combined.
- Add the zucchini mixture to the dry ingredients and stir everything together, being sure to not over mix.
- Pour batter into prepared loaf pan and bake for 45 minutes, or until a toothpick inserted in center of loaf comes out clean.
- Cool loaf in pan for 10 minutes, then move to a wire rack and cool completely.
- While loaf is cooling, mix together powdered sugar and lemon juice in a small bowl to make the glaze.
- Spoon glaze over cooled loaf.
- Let glaze set for a couple of minutes before serving.
- Mixing Bowl
- loaf pan
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