Best 6 Low Fat Lemon Zucchini Bread Recipes

LEMON ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
• In a large mixing bowl, add eggs, lemon zest and juice (zest first before squeezing juice), maple syrup, baking powder, baking soda, vanilla extract and salt. Whisk until combined. Mixture will be foamy.
• Add zucchini and almond flour (don't forget to skim the top of measuring cup with a knife) . Mix gently with spatula to combine.
• Pour batter into previously prepared loaf pan and bake for 50 minutes or until the toothpick inserted in the middle comes out clean.
• Remove bread from the oven and transfer to a cooling rack to cool off for 10 minutes. Holding onto the flaps of parchment paper remove bread from a loaf pan and let it cool off completely before slicing with sharp serrated knife.

BEST LEMON ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mix flour, baking powder, baking soda, salt, and nutmeg together in a bowl.
• Beat egg with sugar, milk, oil, and lemon juice in another bowl. Pour into the dry ingredients and add lemon zest and zucchini. Stir with a fork until moist, but very thick. Pour into the prepared pan and smooth the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.

LOW FAT LEMON ZUCCHINI BREAD

Steps:

• Preheat oven to 350°F
• Coat a 9 x 5-inch loaf pan with nonstick cooking spray.
• Add flour to a large bowl, followed by the sugar, baking powder, baking soda, salt and nutmeg; stir well with a wire whisk.
• In another bowl, combine the zucchini, oil, egg and egg white, vanilla, lemon zest and yogurt.
• Add zucchini mixture to flour mix, combining until just moist.
• Pour into loaf pan and bake for 55 minutes to an hour, or until a toothpick inserted in the middle comes out clean.

LEMON ZUCCHINI BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
• In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
• Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.

LEMON- ZUCCHINI BREAD

Steps:

• heat over to 350 and grease loaf pan.
• put flour, baking soda, baking powder, salt and ginger in bowl set aside.
• in medium bowl beat the two egg whites
• beat into the eggs in this order, 1 cup splenda, 1/2 cup yogurt, 2 tablespoons lemon juice.
• stir into egg mixture, the zest of one lemon, 1 zucchini grated (not peeled), the rest of flour mixture and raisins
• bake for about an hour or so.
• enjoy!

SKINNY ZUCCHINI BREAD

Steps:

• Heat oven to 350°F. Spray bottoms only of 2 (8x4-inch) loaf pans with cooking spray.
• In large bowl, mix zucchini, applesauce, oil, egg product, vanilla and sugar until well blended. Stir in all remaining ingredients except walnuts until well blended. Stir in walnuts. Spoon batter evenly into pans.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour.