Light Lemon Zucchini Loaf

In the world of baked goods, few treats can claim the dual distinction of being both delicious and wholesome. Zesty Lemon Zucchini Delight is one such recipe, seamlessly blending the vibrant flavors of citrus with the subtle earthiness of zucchini. This delightful loaf is perfect for those seeking a guilt-free indulgence that doesn’t skimp on taste. Whether enjoyed as a breakfast option, an afternoon snack, or a light dessert, this loaf offers a refreshing twist that is sure to impress.

Discover the refreshing Zesty Lemon Zucchini Delight, a wholesome loaf that perfectly blends the vibrant flavors of citrus with the goodness of zucchini. This recipe creates a moist, tender treat that's high in nutrients and low in calories, making it ideal for breakfast, snacking, or dessert. With a delightful balance of lemony zest and subtle sweetness, this loaf is sure to impress and can be customized with nuts or a dusting of powdered sugar for extra flair. Enjoy a delicious and nutritious twist on traditional baked goods!

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Ingredients

1 cup finely grated zucchini (about 1 medium zucchini)

1 cup all-purpose flour

1/2 cup almond flour

1/2 cup granulated sugar

1/4 cup honey

1/4 cup unsweetened applesauce

2 large eggs

1/4 cup coconut oil, melted

Zest of 1 large lemon

1/4 cup fresh lemon juice

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

Optional: 1/4 cup chopped walnuts or pecans

Optional: Powdered sugar for dusting

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan (9x5 inches) with cooking spray or line it with parchment paper for easy removal.

Prepare the Zucchini: Grate the zucchini using a box grater or food processor. Squeeze out the excess moisture using a clean kitchen towel or paper towel. Measure 1 cup and set aside.

Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, baking soda, baking powder, and salt. Set aside.

Combine Wet Ingredients: In another bowl, whisk together the granulated sugar, honey, applesauce, eggs, melted coconut oil, lemon zest, lemon juice, and vanilla extract until smooth and well combined.

Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay. Gently fold in the grated zucchini and optional nuts if using.

Pour into Loaf Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Cool: Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.

Serve: Slice the loaf and dust with powdered sugar if desired. Enjoy your Light Lemon Zucchini Loaf warm or at room temperature!

Prep Time, Total Time, Servings: 15 minutes | 1 hour 10 minutes | 8 slices