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.
Serving8
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
Equipment
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: 373 kcal · Carbohydrates: 57 g · Protein: 6 g · Fat: 16 g · Saturated Fat: 12 g · Trans Fat: 1 g · Cholesterol: 42 mg · Sodium: 276 mg · Potassium: 143 mg · Fiber: 4 g · Sugar: 34 g · Vitamin A: 118 IU · Vitamin C: 11 mg · Calcium: 110 mg · Iron: 1 mg