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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!

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 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.

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

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

A Lemon Zucchini Loaf on a cutting board.

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
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12
Calories 289 kcal


  • 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


  • 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.


  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.


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.


4.75 from 12 votes (12 ratings without comment)
Recipe Rating

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Saturday 3rd of September 2016

Can u this recipe to make mini loaves? If so how many ?

Sweet and Savoury Pursuits

Sunday 4th of September 2016

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.


Wednesday 20th of July 2016

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!

Sweet and Savoury Pursuits

Tuesday 26th of July 2016

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?


Sunday 17th of July 2016

This looks delicious! Zucchini bread is one of my favorites!

Sweet and Savoury Pursuits

Sunday 17th of July 2016

Thanks so much Sabrina, it's one of my favourites as well!

Kathleen | HapaNomNom

Tuesday 21st of June 2016

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! :)

Sweet and Savoury Pursuits

Wednesday 22nd of June 2016

Thanks Kathleen, that's so great! I also really liked the addition of lemon to this recipe, I found it to be just perfect!


Tuesday 21st of June 2016

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.

Sweet and Savoury Pursuits

Wednesday 22nd of June 2016

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!

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