Rating: 5 stars
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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: EatingWell.com, 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

1 slice
201 calories; protein 3.1g; carbohydrates 24.9g; dietary fiber 1.2g; sugars 13.1g; fat 10.3g; saturated fat 1g; cholesterol 31mg; vitamin a iu 78.5IU; vitamin c 3.8mg; folate 30.7mcg; calcium 13.5mg; iron 1.6mg; magnesium 5.9mg; potassium 74.8mg; sodium 167.9mg; added sugar 13g.