Lemon Zucchini Loaf



The zucchini plant in our garden is massive and when I can't keep up with the store sized zucchinis I start baking with the bigger ones.  When someone offers you a big zucchini, take it and prepare yourself for the best from scratch lemon loaf you have enjoyed in a long time.  It's moist and delicious!

  • 3/4 cup packed, finely grated unpeeled zucchini,  (5 ounces or 150 grams)
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 4 tablespoons fresh lemon juice
  • the zest of 1 large lemon
  • 1 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  1. Preheat oven to 325 F.   Grease or prepare with cooking spray an 8 X 4 inch loaf pan.
  2. In a large bowl, beat together zucchini, sugar, oil, egg, lemon juice and lemon zest.
  3. Combine the dry ingredients and stir into wet ingredients with a wooden spoon until combined.
  4. Pour batter into prepared loaf pan and bake 45 minutes or until toothpick comes out clean.
  5. Allow to cool a few minutes in the pan and then remove loaf and cool on a cooling rack.
Lemon Glaze
  • 1 cup icing/powdered sugar
  • enough lemon juice to make a thick but pourable glaze.
  1. Combine icing sugar and lemon juice until smooth.  Pour over loaf and allow to dry before wrapping in plastic wrap to store at room temperature. 

18 comments:

  1. Sounds delicious! Great way to use up some zucchini.

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  2. If you use a yellow zucchini (don't peel it) it doubles as a lemon rind look-a-like.

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  3. I love printing your recipes and saving them. I just wish in the print mode the photo would be smaller so that the recipe could print on one page instead of two. Thanks!

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    1. In the print window, (at the top, under Images) you can choose to print after Removing Images. It worked great for me!

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  4. I made this yesterday, adjusting the recipe to the amount of zucchini I had. I ended up with 5 loaves and 2 vanished before bedtime(kids at home). My husband took a loaf to work, and I don't think I need to freeze the remaining. Thank you for this recipe! It is absolutely delicious.

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  5. We always made a lot of zucchini bread when I was growing up, and I was looking for a new recipe - so thanks for this! Sounds light and yummy!

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  6. I made this loaf a few days ago, and it was gone by the end of the day.:) Super moist, lemony and delicious! Thanks for the recipe!

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  7. Here's another wonderful recipe for me to try...

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  8. I made this a couple days ago following the recipe exactly. The flavor is WONDERFUL! ... But it's a pile of crumbs. We've been reading this with a fork. Any idea why?

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    1. Oh dear... I'm sorry to hear this. I wonder if storing it in the refrigerator would help it to hold together better. I'm sorry I don't have any other tips.

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  9. My loaf feels very greasy. Anyone else have that problem?

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  10. Absolutely a wonderful taste, very delicate! However, mine is also very difficult to cut without it falling apart. Any tips? It's so good, though, I don't mind eating it in a bowl! :)

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    1. I'm wondering if storing it in the refrigerator would make it a bit less tender. I see someone else had the same problem and I'm not sure why.

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  11. I used white flour. The entire loaf looked so white, not as appealing as your photo. But really was the texture of white cake. That was not what I was hoping for.

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    1. Lorrie, thank you for the feedback. I am really trying to imagine how the loaf could have the texture of white cake when it has grated zucchini in it. I also used white flour. I'm sorry you were disappointed.

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  12. I was curious why there were several of the same comments and decided to try this recipe. It is very similar to one I've made with an Orange Zucchini loaf, the exception being that this one is halved. The lemon loaf is delicious and not crumbly at all. I used the zucchini, finely shredded, pretty well as it was without draining the liquid, about 3/4 cups, and put in 2 tsp baking powder, which was kind of unintentional, but it worked.
    Sometimes the difference in Canadian/American flour can make a difference, but I know Lori lives in the Prairies, so that is not an issue. Maybe try again? It really is worth the effort.

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    1. Oh, and I just now realized that the recipe says, 325 F and I did 350 F. for 45 minutes.

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    2. Thank you for trying it Anneliese. I am going to make an adjust to the recipe to eliminate the squeezing of the liquid from the zucchini since I think maybe it is hard to know how much liquid to remove and when to quit squeezing.

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