Lemon- Zucchini Bread Recipe

Name: Lemon- Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 3/4 cups whole wheat flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ginger; 2 egg whites; 1 cup Splenda sugar substitute; 1/2 cup nonfat yogurt; 2 tablespoons lemon juice; 1 lemon, zest of; 1 zucchini; 1/4 cup raisins

Servings: persons

1 3/4 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ginger
2 egg whites
1 cup Splenda sugar substitute
1/2 cup nonfat yogurt
2 tablespoons lemon juice
1 lemon, zest of
1 zucchini
1/4 cup raisins

1
heat over to 350 and grease loaf pan.
2
put flour, baking soda, baking powder, salt and ginger in bowl set aside.
3
in medium bowl beat the two egg whites
4
beat into the eggs in this order, 1 cup splenda, 1/2 cup yogurt, 2 tablespoons lemon juice.
5
stir into egg mixture, the zest of one lemon, 1 zucchini grated (not peeled), the rest of flour mixture and raisins
6
bake for about an hour or so.
7
enjoy!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 3/4 cups whole wheat flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Lemon- Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon- Zucchini Bread

How did you like this recipe?

Frequently Asked Questions