Recipe Details

Zucchini Lemon Bread

Number of Servings: 18

Serving Size: 1/2-inch slice

When your summer garden is overflowing with zucchini, try this good-for-you recipe. Zucchini has a mild taste and is very versatile, harmonizing well with the flavors of the other ingredients. To help trim fat, we decreased the amount of nuts and oil traditionally used in zucchini bread recipes.

Name: Amount:
all-purpose flour 1 cup
whole-wheat flour 0.50 cup
sugar 0.50 cup
baking powder 1.50 tsp
salt 1 tsp
baking soda 0.50 tsp
packed shredded, peeled zucchini 1 cup
walnuts, chopped 0.33 cup
lemon peel, grated 0.50 tsp
cinnamon 0.50 tsp
milk, fat-free (skim) 0.50 cup
canola oil 0.33 cup
large eggs, or 1/2 cup egg substitute 2 ea

Preheat the oven to 350 degrees F. Prepare a 9x 5-inch loaf 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.

Nutritional Information (per serving)
Calories 122
Calories from Fat 56
Total Fat 6g
Saturated Fat 1g
Cholesterol 24mg
Sodium 206mg
Potassium n/a
Carbohydrates 15g
Dietary Fiber 1g
Sugars 6g
Protein 2g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1 Starch1 Monounsaturated Fat