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Multiple slices of gluten-free lemon zucchini bread on a white counter.
3.68 from 25 votes

Healthy Lemon Zucchini Bread Recipe

Sneak your veggies in at breakfast with this Healthy Lemon Zucchini Bread that is super moist, full of fresh lemon zest, and LOADED with grated zucchini squash.  Learn how to make the best quick bread recipe that can easily be made with gluten-free flour, vegan ingredients, and makes a great summer dessert or snack cake.

Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10
Calories 255 kcal


  • 2 cups zucchini finely grated
  • ½ tsp. salt
  • ½ cup butter melted*
  • 2 eggs
  • ¼ cup honey
  • 2 Tbsp. lemon juice freshly squeezed
  • 1 tsp. vanilla extract
  • 1 ¾ cup all-purpose flour gluten-free
  • cup coconut sugar
  • 1 tsp. baking soda
  • 2 Tbsp. Lemon zest
  • 1 Tbsp. sugar optional


  1. Preheat oven to 350 °F.

Grating & Straining Zucchini

  1. Using a food processor*, finely grate zucchini and measure out 2 cups. Sprinkle zucchini with salt and let sit for at least 10 minutes.
  2. Squeeze excess moisture out of the zucchini by dabbing with a paper towel or using a cheese cloth. (You will end up with about 1 cup of grated zucchini once water is squeezed out.)
    Step by step instructions for removing all the excess moisture from the grated zucchini.

Zucchini Bread

  1. Whisk together melted butter, eggs, honey, lemon juice, and vanilla in a large bowl.
  2. Mix together flour, coconut sugar, and baking soda in a separate, medium-sized bowl.
  3. Add dry ingredients to wet ingredients and mix by hand until batter is smooth.
    How to make Lemon Zucchini Bread by mixing all the ingredients together.
  4. Stir in grated zucchini and lemon zest until just combined.
  5. Spray a 9 x 5 inch loaf pan with non-stick cooking spray and/or line it with parchment paper.

  6. Pour in the zucchini bread batter and spread it out evenly in the pan. Sprinkle with additional sugar, if desired.
    How to make a loaf of Lemon Zucchini Bread in a 9 x 5 pan.
  7. Bake in preheated oven for 45-55 minutes or until a toothpick when inserted in comes out clean.
  8. Let cool to room temperature before serving. Enjoy!

Recipe Video

Recipe Notes

For dairy-free use coconut oil instead of butter.
If vegan, substitute honey for pure maple syrup, butter for coconut oil, and eggs with flax or chia seed eggs.

Nutrition Facts
Healthy Lemon Zucchini Bread Recipe
Amount Per Serving
Calories 255 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 57mg19%
Sodium 327mg14%
Potassium 86mg2%
Carbohydrates 39g13%
Fiber 3g13%
Sugar 23g26%
Protein 4g8%
Vitamin A 381IU8%
Vitamin C 9mg11%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.