Whole Wheat Lemon Zucchini Bread Recipe
This Whole Wheat Lemon Zucchini Bread is guiltless and sugar free. It is full of fiber, and tastes delicious.
Servings: 8
Calories: 373kcal
Equipment
- Mixing Bowl
- loaf pan
Ingredients
- 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
Glaze
- 1 cup powdered sugar
- 2 Tablespoons lemon juice
Instructions
- 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.
Nutrition
Calories: 373kcal | Carbohydrates: 57g | Protein: 6g | Fat: 16g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 276mg | Potassium: 143mg | Fiber: 4g | Sugar: 34g | Vitamin A: 118IU | Vitamin C: 11mg | Calcium: 110mg | Iron: 1mg