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Achieving the right texture in your zucchini loaf is crucial for a delightful eating experience. The combination of moist zucchini and the dry ingredients must be balanced to avoid a soggy or overly dense loaf.

Light Lemon Zucchini Loaf

Experience the vibrant flavors of summer with our Zesty Sunshine Zucchini Loaf! This delightful recipe perfectly blends sweet and tangy ingredients for a healthier twist on traditional sweet breads. Packed with nutritious zucchini, Greek yogurt, and wholesome flours, this moist loaf is a guilt-free treat for breakfast, snacks, or dessert. Discover the steps to create this refreshing loaf that will brighten any day and tantalize your taste buds! Enjoy a deliciously satisfying experience without compromising on health.

Ingredients
  

1 medium zucchini, grated (about 1 cup)

1 cup all-purpose flour

1/2 cup almond flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon sea salt

1/2 teaspoon cinnamon

2 large eggs

1/3 cup honey or maple syrup

1/4 cup Greek yogurt (plain)

1/4 cup vegetable oil (or melted coconut oil)

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

Optional: 1/2 cup chopped walnuts or pecans for added crunch

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.

    Prepare the Zucchini: Grate the zucchini using a box grater or food processor. If it seems too watery, gently squeeze out some excess moisture using a clean kitchen towel.

      Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, baking soda, baking powder, sea salt, and cinnamon until evenly combined.

        Combine the Wet Ingredients: In another bowl, beat the eggs and then add honey (or maple syrup), Greek yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract. Mix until the mixture is smooth.

          Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything together until just combined; be careful not to overmix.

            Add Zucchini and Nuts: Fold in the grated zucchini. If you're using nuts, gently stir them in at this stage.

              Bake the Loaf: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

                Cool the Loaf: Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

                  Serve and Enjoy: Slice the loaf once it has cooled. Enjoy it plain, or spread a bit of butter or cream cheese on top for added flavor!

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour 10 minutes | 8 slices