Lemon Zucchini Loaf

This Lemon Zucchini Loaf is an easy way to use up and transform your garden's surplus zucchini into a delicious summer treat everyone can enjoy!

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 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.

Ingredients Overview:

• All-purpose flour. You may also use a combination of all-purpose and whole-wheat pastry flour.
• Baking powder
• Sea salt
• Large eggs
• Lemon zest
• Granulated sugar
• Yogurt: I like to use Balkan Style but any plain yogurt will work, except for zero fat.
• Light tasting oil.
• Lemon juice, use freshly squeezed for freshest taste.
• Pure vanilla extract
• Zucchini: Grated with skin on
• Walnuts: Toasted and roughly chopped. (Optional)

Storage Instructions

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

Author: Adapted from Nancy Creative

This Lemon Zucchini Loaf is an easy way to use up and transform your garden's surplus zucchini into a delicious summer treat everyone can enjoy!

4.75 from 12 votes

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12

Calories 289 kcal

Ingredients

  

1x2x3x

• 1 cup all-purpose flour
• 1 cup whole-wheat pastry flour or more all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 tablespoon Lemon zest
• 2 large eggs
• 1 cup granulated sugar
• ½ cup yogurt I used Balkan Style
• ½ cup light tasting oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1-1/2 cups grated zucchini grated with skin on
• ¾ 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

1. Toast the walnuts in a 350ºF oven for 8 to 10 minutes or until they are fragrant, let cool and chop coarsely.
2. If you don't have any whole wheat pastry flour on hand, you can use all-purpose flour.
3. This loaf can be wrapped and frozen for up to 3 months.

Nutrition

Calories: 289kcalCarbohydrates: 34gProtein: 4gFat: 15gSaturated Fat: 1gCholesterol: 28mgSodium: 97mgPotassium: 270mgFiber: 2gSugar: 17gVitamin A: 80IUVitamin C: 4.5mgCalcium: 84mgIron: 1.4mg

Keyword Lemon Zucchini Bread, Lemon Zucchini Loaf, Zucchini Bread

Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!

This Lemon Zucchini Walnut Loaf post was originally published in June 2016. The post has been updated.

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