Zucchini Lemon Bread Recipe Photo - Diabetic Gourmet Magazine Recipes


  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup packed shredded peeled zucchini
  • 1/3 cup chopped walnuts
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon cinnamon
  • 1/2 cup fat-free milk
  • 1/3 cup canola or corn oil
  • 2 large eggs, or 1/2 cup egg substitute


  1. Preheat the oven to 350 degrees F. Prepare a 9x5-inch loaf pan with nonstick pan spray.
  2. Combine the flours, sugar, baking powder, salt, and baking soda in a large bowl. Stir in zucchini, walnuts, lemon zest, and cinnamon.
  3. Combine the milk, oil, and eggs; add to the dry ingredients and mix until the dry ingredients are moistened. Spread evenly in the prepared pan.
  4. Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  5. Let the bread stand in the pan for 5 minutes; turn the loaf out onto a wire cooling rack. When cool, cut in 18 slices.


Serving: 1/2-inch thick slice. Also contains 1g dietary fiber and 6g sugars

Recipe Yield: Yields one 18-slice loaf.

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Nutritional Information Per Serving:

Calories: 122
Fat: 6 grams
Sodium: 206 milligrams
Cholesterol: 24 milligrams
Protein: 2 grams
Carbohydrates: 15 grams

Diabetic Exchanges

1 Starch, 1 Fat

Book Title: The New Family Cookbook For People with Diabetes