Healthier Lemon Zucchini Bread
Prep time: 
Cook time: 
Total time: 
Serves: 3 mini loaves or 1 large loaf
  • 1½ cups shredded zucchini
  • 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
  1. Preheat oven to 325 degrees F (165 degrees C). Grease 3 mini-loaf pans or 1 large loaf pan.
  2. 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.
  3. 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