½ cup agave nectar, or more to taste (could also use honey)
1 egg
¼ cup coconut oil
¼ cup unsweetened applesauce
1 tablespoon lemon juice
2 teaspoons lemon zest
1½ cups whole wheat flour
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder
Instructions
Preheat oven to 325 degrees F (165 degrees C). Grease 3 mini-loaf pans or 1 large loaf pan.
Beat zucchini, agave nectar, egg, coconut oil, applesauce, lemon juice, and lemon zest together with an electric mixer in a bowl until smooth. Whisk flour, cinnamon, salt, baking soda, and baking powder together in a bowl; mix into zucchini mixture until batter is just combined. Pour batter into the prepared loaf pans.
Bake in the preheated oven until a knife inserted in the center comes out clean, 30 to 40 minutes for mini-loaf pans and 50-60 minutes for large loaf pan. Cool bread in pans for 10 minutes before turning onto a wire rack to cool completely.
Recipe by Tone and Tighten at https://tone-and-tighten.com/healthier-lemon-zucchini-bread.html