These Zucchini Lemon Loaf or Muffins are the perfect recipe to use for your garden zucchini. They are light, lemony, and refreshing-perfect for breakfast, brunch or even a snack!
PREP TIME10 minutes
COOK TIME16 minutes
ADDITIONAL TIME40 minutes
TOTAL TIME1 hour 6 minutes
- 1 1/2 cup self rising flour ( I use Gold Medal flour)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup white granulated sugar substitute ( I use Lakanto Classic Monkfruit Sweetener which is 1:1 ratio to real sugar and is 0 points)
- 1 cup shredded zucchini, unpeeled (1 medium zucchini)
- 1/4 cup unsweetened applesauce or 2 Tbsp Land o’ Lakes light butter made with canola oil
- 1/4 cup water
- 1 egg
- 2 Tbsp fresh lemon juice
- 2 Tbsp lemon zest ( zest from large lemon)
- Preheat oven to 350 degrees.
- Spray a 12-cup muffin tin or 8×4 inch bread pan with nonstick cooking spray.
- In a medium mixing bowl combine, self rising flour, baking powder, and baking soda. Stir until well incorporated. Set aside.
- In a separate mixing bowl combine, unsweetened applesauce sauce or light butter, sugar substitute, water, zucchini, egg, lemon juice, and lemon zest. Stir to combine.
- Slowly add wet ingredients into the dry ingredients; stir just until combined. Do NOT over mix. The texture of these muffins or loaf will be completely off if the batter is over mixed.
- Using a measuring cup, scoop batter into prepared muffin pan or bread pan.
- Bake for 18-20 minutes or 40-45 minutes if making a loaf, or until an inserted knife or toothpick comes out clean.
- Remove from oven. Let them cool for 5 minutes before removing them from pan.
- Store in an air tight container in the fridge for 5-7 days or freeze for up to a month.
- For this recipe- you can use wheat, gluten free flour, almound flour, all-purpose flour, or self-rising flour (which does contains some baking powder or bicarbonate of soda that helps make the loaf or muffins rise)
- After testing and making my base bread recipes a zillion times, I’ve been able to master the texture and taste. I like to use self rising flour along with 1 tsp of baking powder, 1 tsp baking soda. The added baking powder and soda makes this loaf or muffins rise better and makes them nice and fluffy. Now, there’s a fine line here-because too much baking powder or soda can cause the loaf or muffins to collapse and sink when removed from the oven. So, if that may happen-simply reduce or omit the 1 tsp baking powder and soda.
- It is VERY important to not over mix the batter-otherwise the texture will be off. Just mix until the wet ingredients have been incorporated with the dry ingredients. Then pour batter into prepared pan.
- The Lakanto Monkfruit Golden Sweetener (sugar substitute) that is used in this recipe is zero points. Please keep in mind-the point value can vary depending on the brand of sugar substitute you choose to use.
- The Lakanto Monkfruit Sweetener has a 1:1 ratio to real sugar. If you use a different sugar substitute you will want to use the equivalent to real sugar that is recommended on back of the sugar substitute package.
- Store in an airtight container on the counter for 3 days, in the fridge for 5-7 days, or the freezer for up to a month.
SERVINGS: 12 SLICES OR 12 MUFFINS
GREEN: 2 Smartpoints per serving if made with light butter or unsweetened applesauce
BLUE: 2 Smartpoints per serving if made with light butter or 1 SmartPoints if using unsweetened applesauce
PURPLE: 2 Smartpoints pe