Zucchini Lemon Bread (Whole Grain, Dairy Free, Lower Sugar)

4.80 from 5 votes

Zucchini Lemon Bread (Whole Grain, Dairy Free, Lower Sugar)

An easy moist zucchini lemon bread that's whole grain, dairy free, and lower in sugar for breakfast, snack time, or a light dessert.

Prep Time20

Cook Time35

Total Time55

Course: Bread

Cuisine: American

Servings: loaves (8"x4") or 1 loaf plus eight 2 1/2" x 4" small loaves

Calories: 184kcal

Author: Jami Boys

Equipment

2 8.5"x4.5" loaf pans (OR 9x5" pans if using only loaf size pans) OR 1 loaf pan plus an 8 mini loaf pan (see note below)
Food Processor or hand grater

Ingredients

3 ¼ cups whole wheat pastry flour (or white whole wheat flour or half all-purpose flour and half whole wheat flour or all unbleached all-purpose)
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
3 to 4 teaspoons lemon zest or zest from 1 large lemon
4 eggs
¾ to 1 cup cane sugar*
3/4 cup high oleic sunflower oil, refined coconut oil, melted or avocado oil
2/3 cup lemon juice
2 cups shredded zucchini fresh or frozen (see note)

Glaze:

2 tablespoons lemon juice
1 cup powdered sugar**

Instructions

Heat oven to 350 degrees; butter and flour two 8.5 x 4.5 inch loaf pans (see note for options).
In a medium bowl mix together the dry ingredients: flour, baking powder, soda, salt, and zest.
In a large mixing bowl beat the eggs and sugar for about 2 minutes, then add the oil, lemon juice and zucchini and mix well.
Mix the dry ingredients into the egg mixture and stir just until all the flour is incorporated. Do not over mix.
Immediately pour the batter into the prepared pans, dividing evenly.
Bake for 35 to 40 minutes for loaf pans (18-22 minutes if using an 8-loaf pan) or until a toothpick inserted in the center comes out clean.
Cool 10 minutes in pans before turning out onto a cooling rack set over a baking sheet or waxed paper (to catch glaze drips).

Make Glaze:

Whisk 2 tablespoons of lemon juice with a cup of powdered sugar (or as much needed to get a light glaze) until smooth.
Drizzle over the warm loaves, spreading as needed to drip down sides.
Serve warm or let cool completely before storing in airtight containers 1-2 days at room temperature or freezing for up to six months.

Notes

*I've been using just 3/4 cup of cane sugar (less than 1/2 cup in each loaf) and don't mind the difference. Try it both ways and see which you prefer!

**Lower sugar glaze option: Mix 1/4 cup honey and 1 tablespoon lemon juice, adjusting as needed to your preferred thickness, and brush this over the warm loaves.

Frozen Zucchini: If using frozen shredded zucchini, thaw it overnight in the refrigerator and only drain some of the juice if there is a lot - we want the moisture. You DO have to use a measurement BEFORE freezing, though, since it shrinks after thawing - hopefully your containers of frozen zucchini have the volume measurement listed!

Pan Options: In the photos you'll see this recipe made one loaf pan with the rest of the batter going into a mini loaf pan with eight 4" x 2 1/2" wells. You can also make this into 24 muffins (or one loaf and 12 muffins). Bake muffins just 15-18 minutes.

Nutrition