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If you’re looking for an easy and no fuss way to make use of excess zucchini this summer try making this delicious Lemon Zucchini Walnut Loaf, you’ll be happy you did!
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Baking with zucchini is a wonderful way to make use of all the zucchini growing in your garden. Zucchini adds plenty of moisture to baked goods and helps produce a tender and moist loaf. If you’ve never tried zucchini bread before you may be thinking that zucchini is an odd ingredient to put into a sweet tasting loaf. Well let me tell you that this lemon zucchini walnut loaf is delicious, flavourful, tender, and super moist. The lemon zest and juice gives this bread a wonderful light and summery taste.
I adapted the recipe for this bread from Nancy Creative’s Lemon-Zucchini loaf, you can see her recipe here. If you like the idea of baking with zucchini, you’ll want to try these delicious whole wheat double chocolate zucchini muffins. The muffins are really chocolatey and moist and if you have picky kids they’re perfect for sneaking some veggies into their diet.
How to make Lemon Zucchini Bread
One thing I love about this Lemon Zucchini Walnut Loaf is that the ingredients can be mixed by hand and there is no need for a mixer. The most crucial element to remember when making this loaf is to squeeze out most of the moisture in the zucchini before mixing it in with the wet ingredients. If you don’t get the water out of the zucchini, you’ll end up with a dense, heavy and soggy loaf.
How to freeze zucchini bread
You may be wondering if you can freeze zucchini bread, well the answer is yes! The bread should be wrapped in plastic wrap and stored in an airtight freezer bag. You can freeze it for up to three months. So next time you have more zucchini than you know what to do with, consider baking several loaves, you won’t regret it. Enjoy!
If you make this recipe be sure to take a picture and share it with me on Instagram by tagging #sweetandsavourypursuits, I love to see your photos!
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Ingredients
- 1 cup all-purpose flour
- 1 cup whole-wheat pastry flour or all-purpose flour
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1 tbsp Lemon zest
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup yogurt I used Balkan Style
- 1/2 cup light tasting oil
- 2 tbsp. fresh lemon juice
- 1 tsp. pure vanilla extract
- 1 1/2 cups grated zucchini grated with skin on
- 3/4 cup walnuts toasted* and chopped
Instructions
- Position a rack in the center of the oven and pre-heat the oven to 350°F.
- Grease and flour one 9x5x3- inch loaf pan.
- In a large bowl, whisk together the flours, baking powder, and salt. Set aside.
- In a medium bowl, mix the eggs, sugar, yogurt, oil, lemon juice and vanilla until well combined.
- Using a clean kitchen towel or several paper towels, squeeze out most of the moisture from the zucchini.
- Add the squeezed shredded zucchini to the wet ingredients and blend well.
- Add the wet ingredients into the dry and stir until evenly incorporated, do not over mix.
- If desired, add the toasted walnut pieces and stir to incorporate.
- Scrape the batter into the prepared loaf pan.
- Bake until the loaf is golden and a toothpick inserted into the loaf comes out clean, about 50 to 60 minutes.
- Cool loaf in pan on a rack for 10 minutes and then turn the loaf out unto a wire rack to cool completely.
Notes
**If you don’t have any whole wheat pastry flour on hand, you can use all-purpose flour
***This loaf can be wrapped and frozen for up to 3 months.
Nutrition
Can u this recipe to make mini loaves? If so how many ?
Hi, yes, you can bake this in mini loaves, not sure how many it would make, it really depends on the size of your molds. I suggest you make the recipe and fill your loaves to two thirds full, bake at the same temperature but for less time, check with a toothpick to make sure they’re done.
Looks fabulous, Fida! Bookmarking now so I have the recipe available when my zucchini surplus begins to overwhelm me. 😉 I’ve made the same old recipe for years and it’s time for a change!
Thanks Nancy, I think this has turned out to be the most popular recipe on my blog this summer. I didn’t realize how much people love zucchini bread! I would love to see your recipe, is it on your blog by any chance?
Yes it is, Fida. It was posted back in the early days of my blog. There’s a search tool on my site that will help you easily find the recipe. I’m trying yours this weekend. 🙂
That’s great, I’m going to find it and give yours a try! Thanks Nancy!
This looks delicious! Zucchini bread is one of my favorites!
Thanks so much Sabrina, it’s one of my favourites as well!
Oh my gosh, I love zucchini bread! A previous neighbor of mine used to grow zucchini and at the end of the season, she would have so much, she gave me bags full! I always made loaves and loaves of zucchini bread – Mmm!!! And I really like your addition of lemon for a little zip – gotta try this! 🙂
Thanks Kathleen, that’s so great! I also really liked the addition of lemon to this recipe, I found it to be just perfect!
While I don’t have a garden, there is an abundance of fresh zucchini at the local farmer’s market. This is a nice loaf to have on hand when we have house guests staying with us.
What’s great these days is that we can find produce all year round in the supermarkets, but there is something to be said about cooking with ingredients that are seasonal where we live. Thank you Karen!
Your photos are so nice, and your loaf looks yummy! Thanks so much for the nice mention of my blog and the link back to it! 🙂 You’re inspiring me to try some more zucchini recipes now!
Hi Nancy! It’s my pleasure, I always find so many yummy things on your blog and everything I’ve tried comes out great!
This loaf looks delicious, Fida. Good photography!
Thanks Louise, hope you’re enjoying the sunshine!
I am hoping to have a zucchini surplus this year. The loaf is just wonderful.
I hope you do have a surplus, this loaf is really delicious! Thanks!