Lemon-Zucchini Bread(Diabetic)
A moist, flavorful zucchini bread infused with lemon, perfect for satisfying a sweet craving while keeping it diabetic-friendly with reduced sugar and wholesome ingredients.
Ingredients
- 1/3 cup unsweetened applesauce ⓘ
- 2/3 cup apple juice concentrate ⓘ
- 1/3 cup fructose ⓘ
- 1/3 cup oil ⓘ
- 2 eggs ⓘ
- 1 tablespoon lemon juice ⓘ
- 1 teaspoon lemon peel ⓘ
- 2 cups flour ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 2 tablespoons baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 1 cup grated zucchini ⓘ
- 1/2 cup chopped pecans ⓘ
- cooking spray ⓘ
Instructions
- Preheat oven to 350°F.
- In a mixing bowl, combine applesauce, apple juice concentrate, fructose, oil, eggs, and lemon juice using a mixer.
- Beat until the mixture is well blended.
- In a separate bowl, whisk together flour, cinnamon, baking powder, salt, baking soda, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated zucchini and chopped pecans.
- Spray a loaf pan with cooking spray and pour the batter into it.
- Bake in the preheated oven for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition & Diet Analysis (per serving)
1111
kcal
56% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).