Diabetes Recipes

Zucchini Lemon Bread

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Zucchini Lemon Bread

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Nutrition Facts

Makes: 18 Serving(s)

Amount Per Serving

Calories: 122

Total Fat: 6g

Cholesterol: 24mg

Sodium: 206mg

Total Carbohyrdates: 15g

Dietary Fiber: 1g

Sugars: 6g

Protein: 2g

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Category: Breads & Muffins

This Recipe Makes: 18 Serving(s)


An all time favorite of many! Zucchini with walnuts and grated lemon zest seasoned with cinnamon in this healthful bread. Whole wheat flour adds nutrients, skim milk and egg substitute lower fat significantly.

What you'll need

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


  • Step 1
    Preheat the oven to 350-degrees. Prepare a 9 x 5-inch loaf pan with non-stick pan spray.
  • Step 2
    Combine the flours, sugar, baking powder, salt, and baking soda in a large bowl. Stir in zucchini, walnuts, lemon zest, and cinnamon.
  • Step 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.
  • Step 4
    Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  • Step 5
    Let the bread stand in the pan for five minutes; turn the loaf out onto a wire cooling rack. When cool, cut in 18 slices. (Cut into 1/2-inch thick slices.)

Diabetic Exchanges

  • Starch: 1
  • Fat: 1