Lemon Zucchini Bread

Lemon Zucchini Bread is a moist and flavorful treat that combines the refreshing zest of lemon with the subtle sweetness of zucchini. This dairy-free recipe is perfect for a light dessert or a cozy snack any time of the day.

Ingredients

• Zucchini - 100 grams, grated
• All-purpose flour - 120 grams
• Almond milk - 60 ml
• Coconut oil - 30 ml, melted
• Maple syrup - 40 grams
• Lemon juice - 15 ml
• Lemon zest - 1 teaspoon
• Baking powder - 1 teaspoon
• Baking soda - 1/2 teaspoon
• Salt - 1/4 teaspoon
• Ground cinnamon - 1/4 teaspoon
• Vanilla extract - 1/2 teaspoon

Steps

1. Preheat your oven to 180°C (350°F) and grease a small loaf pan.
2. In a mixing bowl, combine the grated zucchini, melted coconut oil, maple syrup, almond milk, lemon juice, lemon zest, and vanilla extract. Mix well until all wet ingredients are combined.
3. In another bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

• Calories: 210
• Protein: 3 g
• Carbs: 32 g
• Fiber: 2 g
• Sugar: 8 g
• Sodium: 180 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 6 g
• Unsaturated Fat: 2 g
• Water: 0.1 L

Health Benefits

• Zucchini is low in calories and high in dietary fiber, promoting digestive health.
• Lemon provides a good dose of vitamin C, supporting the immune system.

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