Lemon Zucchini Bread

I promised a recipe today… So I shall deliver {at least today anyway}!
Happy Friday! We’ve got lots happening… mostly packing and cleaning up the house so we can leave tomorrow for a week in Washington. It should be lots of fun to see all the family & celebrate Thanksgiving!! This preggo is so ready to eat 🙂

Speaking of eating. I’ve got a yummy recipe to share with you all today. Last week one of my clients gave me a grocery bag of produce fresh from her garden. YUM!

Heavy on the lemons I’ve been brainstorming what exactly I wanted to make with them. Lemonade isn’t really a fall drink. Hot tea is more my style right now. Lemon Bars sound delicious but then I’ll be stuck eating the whole pan myself or wasting a bunch of lemons with some crazy failed attempt at Gluten-Free/Sugar-Free/Over-the-top Good For You lemon bars {no thank you, not today anyway}. So I went with a bread and/or a muffin {if that’s your style}. Yummy & good for you {mostly}. I took the recipe off of two different websites (allrecipes & mybakingaddiction) and modified it to fit my families tastes… Enjoy!!

Lemon Zucchini Bread
makes: 1 Loaf
prep time: 15 minutes
cook time: 40-50 minutes

3/4 C sugar (or stevia/honey/agave)
2 Tbsp Lemon Zest (about 2 medium lemons)
1 large Egg
1/2 C coconut oil (or vegetable oil)
1 tsp vanilla
1 1/2 C shredded zucchini (packed & undrained)
1 1/2 C flour (coconut/almond) *I’m trying it with Teff next time!*
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder

If you’d like the glaze option:
1/2 C confectioners sugar
1 Tbsp fresh lemon juice
1/4 tsp vanilla


1. Preheat oven to 325. Grease a 8x4in Loaf Pan
2. In a large mixing bowl, combine sugar & lemon zest, mixing with your fingertips until fragrant. Add in the egg, oil and vanilla and whisk to combine. Stir in zucchini.
3. In a separate bowl, whisk together flour, salt, baking soda, baking powder and cinnamon.
4. Stir flour mixture into zucchini mixture until just combined.
5. Pour batter into prepared pan.
6. Bake 40-50 minutes in the oven, or until a toothpick inserted in the center comes out clean. Remove pan, place on wire rack to cool 10 minutes before turning out into wire rack to cool completely.
7. Once bread is cooled, prepare the glaze if desired. In a medium bowl, whisk together a 3 ingredients and then drizzle over bread.

This was a pretty easy recipe and it turned out moist and yummy! Mr. Peach even liked it…
Hope your family loves it too. Happy Baking!!

Truth: Not sure how much I’ll truly be blogging over the next week. But fingers crossed I can a little bit anyway 🙂

Have a wonderful weekend friends!

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