- 1 1/2 cups shredded zucchini
- 1/2 cup agave nectar, or more to taste
- 1 egg
- 1/4 cup coconut oil
- 1/4 cup applesauce
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- 1 1/2 cups whole wheat flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- Preheat oven to 325 degrees F (165 degrees C). Grease 3 mini-loaf pans.
- 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. Cool bread in pans for 10 minutes before turning onto a wire rack to cool completely.
04/19/2018
recipepes.com
Healthier Lemon Zucchini Bread, recipe
PT15M
PT1H
5
455 calories
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