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.

Carolyn Casner
Source:, July 2020


Recipe Summary

25 mins
1 hr 15 mins
Nutrition Profile:


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; protein 3.1g 6% DV; carbohydrates 24.9g 8% DV; exchange other carbs 1.5; dietary fiber 1.2g 5% DV; sugars 13.1g; fat 10.3g 16% DV; saturated fat 1g 5% DV; cholesterol 31mg 10% DV; vitamin a iu 78.5IU 2% DV; vitamin c 3.8mg 6% DV; folate 30.7mcg 8% DV; calcium 13.5mg 1% DV; iron 1.6mg 9% DV; magnesium 5.9mg 2% DV; potassium 74.8mg 2% DV; sodium 167.9mg 7% DV; added sugar 13g.