This super-moist zucchini bread is a great way to use up homegrown summer zucchini! Full of bright lemon flavor, it makes the perfect breakfast, snack or dessert. It's just sweet enough to satisfy a craving without giving you a sugar crash. Source:, July 2020

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.

  • Whisk whole-wheat flour, all-purpose flour, lemon zest, cinnamon, salt, baking soda and baking powder in a large bowl. Whisk sugar, oil, eggs and vanilla in a medium bowl. Stir in the zucchini. Add the zucchini mixture to the dry ingredients. Stir until just incorporated. Transfer to the prepared pan.

  • Bake until a toothpick inserted in the center of the loaf comes out clean, about 50 minutes. Cool in the pan for 5 minutes, then turn out onto a cooling rack to cool completely.


To make ahead: Wrap in foil or plastic wrap and store at room temperature for up to 4 days.

Nutrition Facts

201 calories; 10.3 g total fat; 1 g saturated fat; 31 mg cholesterol; 168 mg sodium. 75 mg potassium; 24.9 g carbohydrates; 1.2 g fiber; 13 g sugar; 3.1 g protein; 78 IU vitamin a iu; 4 mg vitamin c; 31 mcg folate; 13 mg calcium; 2 mg iron; 6 mg magnesium; 13 g added sugar;