Best Lighter Lemon Rosemary Zucchini Bread Recipes

BEST LEMON ZUCCHINI BREAD

Best Lemon Zucchini Bread image

This lemon zucchini bread has wowed every person my Mom made it for, and she has now passed this tried-and-true recipe to me, with the same results. If you are tempted to skip the nutmeg, don't! It's the secret ingredient that makes this bread pop. This loaf won't last a day in your house, so it's best to double or triple the recipe to ensure everyone gets a slice! The loaf freezes well, just slice before freezing.

Provided by Littldot

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h15m

Yield 12

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
⅛ teaspoon ground nutmeg
1 egg
¾ cup white sugar
½ cup milk
½ cup vegetable oil
1 lemon, zested and juiced
1 cup grated and squeezed zucchini

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.

Nutrition Facts : Calories 219.6 calories, Carbohydrate 30.5 g, Cholesterol 16.3 mg, Fat 10 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 242.3 mg, Sugar 13.2 g

LIGHTER LEMON ROSEMARY ZUCCHINI BREAD

Lighter Lemon Rosemary Zucchini Bread image

This is an adaptation of a recipe I found on simplyrecipes.com. To make it diabetes friendly, I cut back on the oil and replaced the sugar with Splenda. I also swapped one cup of the flour for whole wheat flour so that it won't cause such a blood sugar spike after eating it. The prep time is an estimate. I seem to be slow with prep, but you may find that it doesn't take as long as it takes me.

Provided by Paris D

Categories Breads

Time 1h45m

Yield 20 slices

Number Of Ingredients 14

Ingredients

2 cups flour
1 cup whole wheat flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt (omit if using salted butter)
2 tablespoons fresh rosemary, minced
2 eggs
1/4 cup unsweetened applesauce
2 tablespoons unsweetened applesauce
1/4 cup unsalted butter, melted
2 tablespoons olive oil
1 1/4 cups Splenda sugar substitute
1 tablespoon lemon zest
3 cups zucchini, grated and squeezed dry (about 1 pound)

Steps:

Preheat oven to 350°F Prepare two 4x9-inch loaf pans, either coating with butter or spraying with baking spray.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and rosemary.
Beat the eggs in a mixer (or by hand) until frothy. Beat in all of the applesauce. Beat in the melted butter and olive oil. Beat in the Splenda. Stir in the lemon zest and grated zucchini.
Add the dry ingredients to the wet, a third at a time, stirring after each incorporation.
Divide batter/dough into two loaf pans.
Bake in a 350°F oven for 45 to 50 minutes. Test after 40 minutes. If you gently press down on the surface of the loaf, it should bounce back, and a bamboo skewer inserted into the center should come out clean.
Remove from the oven. Let cool for a few minutes and then remove the loaves from their pans to cool on a rack.

Nutrition Facts : Calories 122.9, Fat 4.5, SaturatedFat 1.9, Cholesterol 24.7, Sodium 202.5, Carbohydrate 18.4, Fiber 1.3, Sugar 3.9, Protein 3