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Zucchini Lemon Bread

Zucchini Lemon Bread


  • 3 1/4 c whole wheat pastry flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 4 tsp lemon zest
  • 4 eggs (or 1 c egg beaters)
  • 1/2 c cane or coconut sugar
  • 1/2 c honey
  • 3/4 c coconut oil, melted
  • 2/3 c lemon juice
  • 2 c shredded zucchini


  1. Preheat oven to 350 degrees. Grease (with coconut oil) and flour two 8×4″ loaf pans.
  2. Mix together the dry ingredients: flour, baking powder, soda, salt and lemon zest.
  3. In another bowl beat the eggs and sugar for about two minutes, then add the oil, lemon juice and zucchini.
  4. Add the dry ingredients to the wet ingredients and mix well.
  5. Pour into loaf pans and bake 35-40 minutes.

Lemon Yogurt Glaze

  • 1/2 c greek yogurt
  • 1 Tbsp lemon juice
  • 4-5 Tbsp powdered sugar
  1. Mix the yogurt and lemon juice together. Add the powdered sugar until the desired consistency is reached.
  2. Drizzle over the cooled bread.

The original recipe can be found here.

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