Zesty Lemon Zucchini Loaf Recipe

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 use excess produce from the garden. If you’ve never tried zucchini bread before, you might find it surprising that zucchini works beautifully in a sweet loaf. Zucchini has a very mild flavor, so rather than tasting strongly of zucchini the loaf benefits from extra moisture and a tender crumb. Bright lemon zest and lemon juice give this loaf a fresh, summery flavor, while walnuts add a pleasant crunch if you choose to include them.

I adapted this moist zucchini loaf with walnuts from a recipe by Nancy Creative. Zucchini bread and muffins are also a handy way to sneak vegetables into kids’ diets when needed.

How to Make it

One of the best things about this lemon zucchini loaf is how simple it is: the batter can be mixed by hand, so no electric mixer is required. The method keeps the texture light and the steps quick.

The single most important tip when making zucchini bread is to squeeze out most of the moisture in the grated zucchini before adding it to the batter. Excess water will make the loaf dense, heavy and prevent it from rising properly. Use a clean kitchen towel, cheesecloth or several layers of paper towels to press and wring the grated zucchini until most liquid is removed.

This recipe uses walnuts for texture, but you can substitute pecans, toasted almonds, or omit the nuts entirely for nut-free baking. Poppy seeds also make a nice addition if you prefer.

Ingredients Overview

• All-purpose flour (or a mix of all-purpose and whole-wheat pastry flour)
• Baking powder
• Sea salt
• Large eggs
• Lemon zest and lemon juice for bright lemon flavor
• Granulated sugar
• Plain yogurt (Balkan-style or regular; avoid zero-fat)
• Light-tasting oil such as coconut or avocado oil
• Pure vanilla extract
• Grated zucchini (with skin on)
• Walnuts, toasted and roughly chopped (optional)

Instruction Overview

1. Position a rack in the center of the oven and preheat to 350°F (175°C). Grease and flour a 9x5x3-inch loaf pan.
2. In a large bowl, whisk together the flours, baking powder and salt. Set aside.
3. In a separate bowl, whisk or beat together eggs, sugar, yogurt, oil, lemon juice, lemon zest and vanilla until well combined.
4. Grate the zucchini and use a clean kitchen towel or several paper towels to squeeze out most of the moisture.
5. Add the squeezed zucchini to the wet ingredients and mix to combine.
6. Pour the wet ingredients into the dry ingredients and stir just until evenly incorporated — avoid overmixing to keep the loaf tender.
7. Fold in toasted walnuts if using.
8. Scrape the batter into the prepared loaf pan and smooth the top.
9. Bake for about 50 to 60 minutes, or until the loaf is golden and a toothpick inserted into the center comes out clean.
10. Cool the loaf in the pan on a rack for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.

Storage Instructions

Store zucchini bread in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To freeze, wrap the loaf (whole or sliced) tightly in plastic wrap and place it in an airtight freezer bag; it will keep for up to three months. Thaw overnight in the refrigerator or at room temperature.

Make several loaves when zucchini is abundant — this loaf freezes well and is excellent for gifting or quick breakfasts and snacks.

More Quick Bread Recipes

• Healthy Carrot Bread
• Peanut Butter and Chocolate Chip Loaf
• Pear, Date and Walnut Loaf
• Chocolate Swirled Brown Sugar Pumpkin Loaf

⭐⭐⭐⭐⭐ Have you made this recipe? Let us know how it turned out! Leave a star rating and a comment below — we’d love to hear from you.

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