Healthy Lemon Zucchini Bread

by Jen on December 21, 2015

A healthy version of Lemon Zucchini Bread! A moist bread full of flavour.



Lemon Zucchini Bread. A healthier version of Starbuck's lemon loaf.

I’m in LOVE with lemon bread! It all started when I first tried Starbuck’s famous lemon loaf. Oh my…it was the most delicious bread I had ever tasted. Of course, I’m sure it’s loaded with calories and fat, so I only treat myself to it once a year.

I was hosting my last book club meeting, and I was trying to think of something healthy yet delicious to make. I immediately thought of lemon bread! I wanted a recipe that had a nice lemon flavour, was slightly sweet, but not full of excess sugar and oil. And BINGO, I found one!

Oh my gosh, this bread is so delicious! I actually had two pieces at book club (shhhh…don’t tell anyone.)

I love adding zucchini to baking recipes. It adds a lot of moisture, and it’s a great way to get some extra veggies in my kids. Trust me, you won’t even know it’s in there, my boys didn’t!

Lemon Zucchini Bread. A healthier version of Starbuck's lemon loaf.

The glaze tasted so good on this bread. I poured it on in the morning and let it sit all day and soak right into the bread. When I was ready to serve it, I took the loaf off the plate it was sitting on and put it on a new plate. So really, I was only using about 1/3 of the glaze. If you want to omit the glaze, you totally can, the bread is delicious without it too.

If you have any leftover bread, which I doubt you will, then I recommend freezing it. It will last longer that way. This Lemon Zucchini Bread would make a great Christmas gift, don’t ya think?!

Lemon Zucchini Bread. A healthier version of Starbuck's lemon loaf.

Healthy Lemon Zucchini Bread


Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 15 slices

Serving Size: 1 slice

Recipe inspired by Nancy Creative


  • 2 cups unbleached all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup coconut oil, melted
  • 1/2 cup maple sugar
  • 1/2 cup buttermilk
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 cup grated zucchini
  • For the Glaze:
  • 1 cup powdered sugar
  • Juice of 1 lemon


  1. Preheat oven to 350F. Spray a 9 x 5" loaf pan and set aside.
  2. In a large bowl, mix together flour, baking powder, and salt.
  3. In a medium bowl, beat together eggs, melted coconut oil, and maple sugar. Add the buttermilk, lemon zest and lemon juice and blend everything together. Fold in grated zucchini and stir until evenly distributed.
  4. Add the zucchini mixture to the dry ingredients and stir everything together, don't over mix.
  5. Pour batter into prepared loaf pan and bake for 45 minutes, or until a toothpick inserted in centre of loaf comes out clean. Cool loaf in pan for 10 minutes, Then remove to a wire rack and cool completely.
  6. While loaf is cooking, you can make the glaze.
  7. For the glaze:
  8. Mix together powdered sugar and lemon juice in a small bowl. Spoon glaze over cooled loaf. Let glaze set before serving.


Cal: 156 Fat: 8.2g Carbs: 17.3g Protein: 3.4g Fiber: 0.7g Sodium: 69mg

Lemon Zucchini Bread. A moist and delicious bread that is made with healthier ingredients.

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{ 2 comments… read them below or add one }

1 Sandra Shaffer August 12, 2017 at 9:19 am

What is maple sugar?


2 Jen August 13, 2017 at 6:34 am

It’s granulated sugar made from dried maple. I get mine at Costco.


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