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 Loaf with walnuts, you'll be happy you did!Jump to Recipe Print Recipe
Baking with zucchini is a wonderful way to make use of all the zucchini growing in your garden. 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.
But since zucchini is so mild tasting, it's difficult to taste it in the bread. What the zucchini will do is add plenty of moisture to your baked goods and help produce a tender and moist loaf.
I adapted the recipe for this bread from Nancy Creative's Lemon-Zucchini loaf, you can see her recipe here. If you enjoy zucchini bread you'll want to try these delicious Double Chocolate Zucchini Muffins. The muffins are really tender, moist and chocolatey.
If you happen to have picky kids, zucchini bread and muffins are perfect for sneaking some veggies into their diet.
Tips for Making Lemon Zucchini Bread
One thing I love about this Lemon Zucchini Loaf is that the ingredients can be mixed by hand and there is no need for a mixer.
The most important step to remember when making this bread is to squeeze out most of the moisture in the zucchini before mixing it in with the wet ingredients. If you don't squeeze the water out of the zucchini, you'll end up with a dense, heavy and soggy loaf.
I added some lemon zest and juice to this loaf which gives it a wonderful light and summery taste. There are also walnuts in this recipe but you could substitute with pecans or poppy seeds. And if nut allergies are a concern you can make it without nuts.
How to Store it
Zucchini bread can be stored in an airtight container for up to three days at room temperature or can be refrigerated for up to a week.
If you are wondering if you can freeze zucchini bread, 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. Thaw bread overnight in the refrigerator.
So next time you have more zucchini than you know what to do with, consider baking several loaves, you won't regret it. Enjoy!
More Quick Bread Recipes
- Healthy Carrot Bread
- Peanut Butter and Chocolate Chip Loaf
- Pear, Date and Walnut Loaf
- Chocolate Swirled Brown Sugar Pumpkin Loaf
Lemon Zucchini Loaf
- 1 cup all-purpose flour
- 1 cup whole-wheat pastry flour or all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon Lemon zest
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup yogurt I used Balkan Style
- 1/2 cup light tasting oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1-1/2 cups grated zucchini grated with skin on
- 3/4 cup walnuts toasted* and chopped
- 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.
- Toast the walnuts in a 350ºF oven for 8 to 10 minutes or until they are fragrant, let cool and chop coarsely.
- 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.
This Lemon Zucchini Walnut Loaf post was originally published in June 2016. The post has been updated.