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!

A Lemon Zucchini Loaf on a cutting board.

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.

Lemon Zucchini Walnut Loaf on cutting board with cut slices.

I adapted the recipe for this moist zucchini bread with walnuts from Nancy Creative's Lemon-Zucchini Loaf. If you happen to have picky kids, zucchini bread and muffins are perfect for sneaking some veggies into their diet.

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How to Make it
Ingredients Overview
Instruction Overview
Storage Instructions
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Lemon Zucchini Loaf

How to Make it

One thing I love about this 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 lemon zucchini bread recipe 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 that will not rise properly.

There are 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 and juice: The lemon zest and juice gives this bread a fresh lemon flavor and a wonderful light and summery taste.
Granulated sugar
Yogurt: I like to use Balkan Style but any plain yogurt will work, except for zero fat. Sour cream also works.
Light tasting oil such as coconut or avocado oil.
Pure vanilla extract
Zucchini: Grated with skin on
Walnuts: Toasted and roughly chopped. (Optional)

Instruction Overview

Position a rack in the center of the oven, pre-heat it and grease and flour one 9x5x3-inch loaf pan.
In a large bowl, whisk together the dry ingredients (flours, baking powder, and salt). Set aside.
In a separate 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 zucchini mixture into the flour mixture 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 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.

Close-up of a Sliced Lemon Zucchini Loaf on cutting board.

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!

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