clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Zucchini Bread

  • Author: Debi


Lemon zucchini bread that is much lower in saturated fat and calories due to the addition of light olive oil and applesauce.


  • 1 1/2 Cups Flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking Soda and Sea Salt
  • 1/2 Cup Sugar
  • Zest and Juice from 1 Large Lemon
  • 1 Large Egg
  • 1/4 Cup Olive Oil
  • 1/4 Cup Unsweetened Applesauce
  • 1 Tablespoon Fresh Lemon juice
  • 1 teaspoon Vanilla extract
  • 1 Cup Grated Zucchini (use the large holes on a box grater and lightly ring in paper towels)

For The Glaze:

  • 1 Cup Powdered Sugar
  • 12 Tablespoons Lemon juice


  1. Preheat the oven to 350°F – line a 9×4 loaf pan with parchment paper big enough to fall over the sides.  We will use this to ‘lift’ the bread out of the pan after it cools.
  2. In a large bowl, whisk together the flour, baking powder, baking soda and salt.  Set aside.
  3. In another large bowl, add the sugar and lemon zest.  Rub between your fingers until fragrant.  Add the egg, oil, applesauce, lemon juice and vanilla.  Stir until combined.
  4. Add the wet ingredients to the dry and stir until combined. Fold in the zucchini and pour into the prepared loaf pan.
  5. Bake on the center rack for 50-55 minutes or until a toothpick comes out clean.
  6. Once the bread has completely cooled, drizzle the glaze on top.

 *Limited period offer.



Sign up now to receive your FREE 5 day cooking guide

Verified by MonsterInsights