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Lemon Zucchini Bread Recipe

A recipe for lemon zucchini bread using the Keystone Pantry Non-GMO Allulose Natural Rare Sugar Sweetener.

Author Stefani Tolson

Ingredients

  • 1 2/3 cup all-purpose flour
  • 3/4 cup Keystone Pantry Non-GMO Allulose Natural Rare Sugar Sweetener
  • 1/2 cup coconut oil
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 2 large eggs
  • 1/2 cup plain Greek yogurt
  • 1 1/2 tbs lemon juice
  • 1/4 cup milk
  • 1 cup powdered sugar optional for glaze
  • 2 tbs lemon juice optional for glaze

Instructions

  1. In a bowl whisk together flour, baking soda and the salt. 

  2. In a mixing bowl cream the sugar and the coconut oil. Add eggs, yogurt, lemon juice and milk. Mix for 1-2 minutes until ingredients are blended. 

  3. Gradually add the remaining dry ingredients and continue to mix until dry ingredients are no longer dry. 

  4. Fold in the shredded zucchini.

  5. Pour mixture into greased loaf pan. Bake at 350° for 55-60 minutes or until toothpick comes out of center of bread clean. 

  6. If you want to make a lemon glaze for the top in a bowl add 1 cup powdered sugar and 1 to 2 tablespoons lemon juice.  Add more powdered sugar or lemon juice to achieve desired consistency. Once blended drizzle glaze on the top of the bread.