lemon Zucchini Crunch Bread

Silvie Dosser


One trick I use when baking at high temperatures is half-way or 3/4 time through Baking I place an aluminium oven liner on the lower shelf below my breads that are baking, this way they finish baking through without scorching and stays golden on the bottom.
My Kids don't even know it's healthy for them and they Love It because it's a fluffy sweet bread for Breakfast!

★★★★★ 1 vote
Yield 2 Loaves
25 Min
1 Hr


1/3 c
brown or golden sugar
1/3 c
white sugar
1/3 c
vegetable shortening
1/3 c
corn oil
1/3 c
4 1/3 c
rice & arrowroot flour mix
1 tsp
baking soda and salt
2 Tbsp
baking powder
2 c
shredded zucchini
large eggs or 5 eggs whites
1 1/4 c
lukewarm water
2 tsp
lemon extract
2 tsp
lemon juice concentrate


3 Tbsp
(becel vegan) gluten free margarine
1/4 c
brown sugar
1 Tbsp
lemon juice
3/4 c
1/3 c
shredded zucchini
1/3 c
shredded coconut


1You will need 3 Bowls for Mixing the first being the Biggest. Preheat Oven at 375F
2In Large Bowl #1 Mix Sugars with Shortening until Fluffy. Add Oil and Honey mix again, set aside.
3Medium Bowl #2, Mix Flour, Baking Powder, Baking Soda and Salt well with whisk
4Smaller Bowl # 3, Whisk 3 Large Eggs or 5 Egg Whites
Add Lemon Juice and Lemon Extract
Add 2 Cups of Shredded Zucchini
1 1/4 cup of Water
5Gradually alternate adding and mixing ingredients from Bowls #2 and #3 into Bowl #1 with hand mixer at medium speed
6Spray two bread Pans with Pam for Baking
Pour Bread mix into Pans equally
7set aside to rise for 20 minutes
8Meanwhile prepare the topping if desired
in Microwavable bowl put Margarine, Sugar, Oatmeal and Lemon juice and heat fro 45 to 60 sec
9Remove from Microwave, mix well ,add coconut and shredded Zucchini, spread topping equally over bread mix in their pans
10Bake in Oven at 375 ' Fahrenheit for 50 minutes to an hour until golden or a toothpick inserted in center comes out clean.

About this Recipe

Main Ingredient: Vegetable
Regional Style: French
Other Tags: For Kids, Healthy