Quick and Easy Lemon Zucchini Bread

My son is spending the night at a friend’s house tonight and my husband and I were sitting here craving something sweet but still within my point allowance.  I found this yummy recipe here and decided to make it Weight Watcher’s friendly.  The end result wasn’t beautiful because of the whole wheat flour but it sure was a delicious sweet treat for us this evening.  I’ll enjoy this tomorrow morning as well as a breakfast treat along with some fruit.  I’m also going to freeze half of it for another time so I don’t go overboard!

Quick and Easy Lemon Zucchini Bread
www.skinnymerecipes.com
Serves: 12, Calories 164, Fat 2 g, Sat Fat 0 g, Carbs 36 g, Fiber 3 g, Net Carbs 33 g, Sugars 21 g, Protein 4 g, Weight Watcher’s Points Plus: 5 pts, Weight Watcher’s SmartPoints: 6 pts.

Ingredients:

Bread

• 2 cups whole wheat flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 eggs (Eggland’s Best)
• 1/2 cup applesauce, unsweetened
• 1 cup sugar
• zest from one lemon
• 3 tablespoons fresh lemon juice
• 1/2 cup almond milk
• 1 cup zucchini, grated and dried

Glaze

• 1/4 cup powdered sugar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon almond milk

Directions:

Preheat oven to 350 degrees F.  Generously spray a metal 9 x 5 loaf pan with cooking spray.  (if using glass, increase the cooking time by 15 – 20 minutes)

Mix flour, salt and baking powder, set aside.

In a large bowl, whisk eggs then add applesauce, sugar, lemon zest, lemon juice, almond milk and zucchini.  Mix together well.

Add flour mix to the egg mixture and stir together well.

Pour batter into loaf pan and bake for 40 minutes.

While bread is baking, stir together the glaze (powdered sugar, lemon juice and almond milk).

When bread has finished baking, let sit in loaf pan for 10 minutes then remove and set on cooling rack.  Spoon glaze onto the top of the loaf.

Let glaze set for about 30 minutes.  Cut into 12 slices and serve.  Enjoy!

Quick and Easy Lemon Zucchini Bread

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

Author: Donna Anthony

Serves: 12

Ingredients

Bread

• 2 cups whole wheat flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• 2 eggs (Eggland's Best)
• ½ cup applesauce, unsweetened
• 1 cup sugar
• zest from one lemon
• 3 tablespoons fresh lemon juice
• ½ cup almond milk
• 1 cup zucchini, grated and dried

Glaze

• ¼ cup powdered sugar
• 1 tablespoon fresh lemon juice
• ½ teaspoon almond milk

Directions

1. Preheat oven to 350 degrees F. Generously spray a 9 x 5 loaf pan with cooking spray.
2. Mix flour, salt and baking powder, set aside.
3. In a large bowl, whisk eggs then add applesauce, sugar, lemon zest, lemon juice, almond milk and zucchini. Mix together well.
4. Add flour mix to the egg mixture and stir together well.
5. Pour batter into loaf pan and bake for 40 minutes.
6. While bread is baking, stir together the glaze (powdered sugar, lemon juice and almond milk).
7. When bread has finished baking, let sit in loaf pan for 10 minutes then remove and set on cooling rack. Spoon glaze onto the top of the loaf.
8. Let glaze set for about 30 minutes. Cut into 12 slices and serve. Enjoy!

Notes

This bread freezes well. Wrap tightly in aluminum foil and then place in a sealable freezer bag.

Nutrition Information

Serving size: 1 slice Calories: 164 Carbohydrates: 36 Fiber: 3 Net Carbs: 33 Sugars: 21 Protein: 4 Fat: 2 Saturated Fat: 0 Weight Watchers Points Plus: 5 Weight Watchers SmartPoints: 6

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