Zucchini Lemon Bread


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This delicious, healthy bread is made with whole-wheat flour and egg substitute (such as Egg Beaters).

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  • 1 C. all-purpose flour
  • 1/2 C. whole wheat flour
  • 1/2 C. sugar
  • 1-1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1 C. packed shredded peeled zucchini
  • 1/3 C. chopped walnuts
  • 1/2 tsp. grated lemon zest
  • 1/2 tsp. cinnamon
  • 1/2 C. fat-free milk
  • 1/3 C. canola or corn oil
  • 1/2 C. egg substitute

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Preheat the oven to 350 degrees F. Prepare a 9x5-inch loaf pan with nonstick pan spray.

Combine the flours, sugar, baking powder, salt, and baking soda in a large bowl. Stir in zucchini, walnuts, lemon zest, and cinnamon. Combine the milk, oil, and eggs; add to the dry ingredients and mix until the dry ingredients are moistened. Spread evenly in the prepared pan. Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread stand in the pan for 5 minutes; turn the loaf out onto a wire cooling rack. When cool, cut in 18 slices. Yields one 18-slice loaf. 

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