When the leaves start falling from the trees and the farmer’s market is loaded with zucchini and pears, we know it’s time to make this delicious bread. Originally from the 1998 Taste of Home magazine and cookbook, I’ve tweaked it over the years to make it just a bit healthier.

Have an abundance of zucchini on your hands? Freezing it is can be a good option! If you are using a large zucchini cut in half length-wise and take a melon baller (scoop) and scrape out the middle. This part contains the seeds and the majority of the water that a zucchini retains. Once you’ve done this shred the zucchini. If it seems really wet then you might want to wring it out a bit. Measure into 1 or 2 cup portions and throw it in the freezer!

So many quick breads are basically cake without the frosting. This lemony zucchini bread makes a healthy snack or dessert for the whole family! The original recipe was published in Taste of Home magazine years ago and I have tweaked it to make a healthier, more lemony version. Enjoy!