Lemon Zucchini Bread

Published on in Breakfast, Desserts
Lemon Zucchini Bread
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Lemon Zucchini Bread

Recipe by mrsslimonplantsCourse: Dessert, Breakfast
Servings

10

servings
Prep time

5

minutes
Cooking time

40

minutes
Total time

45

minutes

Macros: Per 85g Serving:
Calories: 152, Fat: 2.3g, Carbs: 30.6g, Protein: 4.4g

Ingredients

  • *2 cups spelt flour

  • 1 tsp baking powder

  • 1 tsp baking soda

  • Pinch of sea salt

  • 2 cups fully packed shredded zucchini

  • 1/3 cup (about 100 ml) unsweetened apple sauce

  • zest of 1 lemon

  • 1/2 cup maple syrup

  • 2 tbsp lemon juice (About juice of 1 lemon)

  • 1 flax egg (1 tbsp ground flax mixed with 3 tbsp water and let it sit for 10 minutes)

  • *20 grams (about 1/4 cup) chopped walnuts (optional)

Directions

  • Preheat oven to 400 F. Toss all dry ingredients in one bowl and give it a good mix. Add shredded zucchini. No need to squeeze out zucchini water.
  • Toss all wet ingredients (Maple syrup, apple sauce, lemon juice, lemon zest and flax egg) in another bowl. Mix dry into wet. Pour the mixture in a parchment lined baking dish or silicone bread loaf pan. Once oven is preheated, bake at 400 F for 40-45 minutes or until toothpick comes out clean.
  • Once baked, Transfer to a wired rack and let it cool completely. Add extra lemon zest on top if you desire and enjoy it as a healthy treat!

Recipe Video

Notes

  • *Whole wheat flour can be used if you don’t have spelt flour.
  • This zucchini bread turns out very moist, even though there is no added fats or oils.
  • *If you’re nut free, omit walnuts but highly recommend it for extra crunch and healthy Omega 3 Fats.

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