Get ready to transform your baking game with this mouthwatering Whole Wheat Lemon Zucchini Bread that's about to become your new obsession! Imagine a perfectly moist, subtly sweet bread that sneaks in healthy zucchini while delivering an irresistible burst of bright lemon flavor. This isn't just another boring quick bread - it's a game-changing recipe that proves healthy can be absolutely delicious. Whether you're a health-conscious foodie or just someone who loves incredible homemade treats, this recipe will have you coming back for slice after slice!
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup grated zucchini
- 1/2 cup sugar
- 1/4 cup honey
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups whole wheat flour
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- Grate the zucchini using a box grater or food processor. Place grated zucchini on a clean kitchen towel and gently squeeze out excess moisture to prevent a soggy bread.
- In a large mixing bowl, whisk together sugar, honey, vegetable oil, eggs, vanilla extract, lemon juice, and lemon zest until well combined and slightly frothy.
- In a separate bowl, sift together whole wheat flour, baking soda, baking powder, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix to maintain a tender crumb.
- Fold in the prepared zucchini, distributing it evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Optional: dust with powdered sugar or drizzle with a light lemon glaze for extra flavor.
Tips
- • Always squeeze excess moisture from grated zucchini to prevent a soggy loaf • Use fresh, room temperature eggs for better batter incorporation • Don't overmix the batter - mix just until ingredients are combined to keep the bread tender • For extra moisture, you can add a tablespoon of Greek yogurt to the wet ingredients • Let the bread cool completely before slicing to help it set and maintain its structure • Store wrapped tightly at room temperature for up to 3 days, or freeze for up to a month • For a protein boost, consider adding chopped nuts like walnuts or pecans to the batter • Experiment with spices like cinnamon or nutmeg for additional depth of flavor
Nutrition Facts
Calories: 170kcal
Carbohydrates: 22g
Protein: 4g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 35mg
