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When it comes to light and refreshing desserts, few recipes can rival the charm of Zesty Lemon Zucchini Delight. This delightful dish beautifully marries the subtle sweetness of zucchini with the bright, invigorating tang of lemon. Not only is it a treat for the taste buds, but it also offers a unique way to incorporate vegetables into your dessert repertoire, making it a perfect choice for those looking to indulge without the guilt.

Light Lemon Zucchini Loaf

Discover the refreshing taste of Zesty Lemon Zucchini Delight, a unique dessert that combines the subtle sweetness of zucchini with vibrant lemon flavor. This light and guilt-free treat is packed with nutrients, making it a delicious way to enjoy vegetables. Perfect for various dietary needs, it's versatile and adaptable. Elevate your dessert game with this delightful recipe that’s easy to prepare and sure to impress at any gathering. It'll leave everyone wanting more!
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Ingredients
  

1 cup grated zucchini (about 1 medium zucchini)

1 cup all-purpose flour

½ cup whole wheat flour

½ cup granulated sugar

¼ cup honey (or maple syrup for a vegan option)

1 large egg (or flax egg for a vegan option)

¼ cup unsweetened applesauce

¼ cup Greek yogurt (or plant-based yogurt)

1 tbsp lemon zest (about 1 lemon)

2 tbsp lemon juice (freshly squeezed)

1 tsp baking soda

½ tsp baking powder

½ tsp salt

½ tsp ground cinnamon

¼ tsp ground nutmeg

¼ cup walnuts or pecans, chopped (optional)

Additional lemon zest for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

    Prepare the Zucchini: Grate the zucchini using a box grater or food processor. Use a clean kitchen towel to squeeze out excess moisture from the grated zucchini, ensuring your batter isn't too watery.

      Mix Wet Ingredients: In a large mixing bowl, whisk together the honey (or maple syrup), eggs (or flax egg), applesauce, Greek yogurt, lemon zest, and lemon juice until well combined and smooth.

        Combine Dry Ingredients: In a separate bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix well to ensure the leavening agents and spices are evenly distributed.

          Combine Mixtures: Gradually fold the dry ingredient mixture into the wet ingredients using a spatula. Be careful not to overmix; stir until just combined. Gently fold in the grated zucchini and chopped nuts, if using.

            Transfer to Loaf Pan: Pour the batter into the prepared loaf pan. Use a spatula to smooth the top for an even bake.

              Bake: Place in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Check at the 45-minute mark to prevent overbaking.

                Cool and Serve: Once baked, remove from the oven and allow the loaf to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Once cooled, slice the loaf and serve as is or with a sprinkle of extra lemon zest for an added zing!

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour | 8 servings