This Lemon Zucchini Loaf is easy-to-make, moist and tender with a crisp golden crust. Filled with shredded zucchini and infused with lemon flavour, it’s the most delicious loaf!

This loaf is so versatile you can serve it for breakfast, brunch, snack or dessert. For this reason when summer is in full swing and zucchini is in abundance, this loaf is a great way to use them up. It’s also a great way to get the family to eat more greens!

With a rustic, perfectly browned crackled top, this loaf boasts specs of green zucchini throughout the golden batter. The zucchini provides so much moisture and the fresh lemon juice and lemon zest brighten up this lightly sweetened loaf. You don’t actually taste the zucchini but you get an incredible moist texture from it. It’s the best zucchini loaf you’ll ever try!

My favourite way to serve this loaf is to cut thick slices while it’s still warm with a crispy crust. Slather the slices with butter and enjoy with a cup of tea or a glass of milk.

Ingredients needed

Zucchini
Butter
Granulated sugar & brown sugar
Eggs
Lemon
Flour
Baking powder & baking soda
Salt
Milk

How to make

Prepare a loaf pan by greasing and lining with parchment paper
Shred unpeeled zucchini on the large holes of a box grater and measure 1 ½ cups
Place zucchini on a kitchen towel, wrap it up and squeeze out all the moisture
Zucchini will reduce in volume from the 1 ½ cups measured
Cream together butter, granulated sugar and brown sugar
Whisk in the eggs, lemon zest and lemon juice
Batter may appear curdled but will smooth out when dry ingredients are added
Add flour, baking powder, baking soda and salt alternately with the milk
Fold in the grated and drained zucchini
Spread the batter into the prepared loaf pan

How to bake

The suggested baking time is 50 – 60 minutes at 350 degrees F. Within that range of time, the loaf should become puffed up, the top cracked, crusty, and golden-brown. Keep in mind that all ovens vary, so start with 50 minutes of baking time and check it every 5 minutes after that until a toothpick inserted comes out clean.

How many zucchini do I need to make this loaf?

Generally 2 small or 1 medium unpeeled zucchini will yield the 1 ½ cups required for this recipe. Keep in mind that zucchini come in many sizes so if you have a gigantic one you may only need one quarter or half of it! The shredded zucchini should be measured before draining and once drained, the zucchini will yield less than 1 ½ cups. Be sure and drain the zucchini really well. Don’t be tempted to add more zucchini to the recipe as the loaf may not rise properly and may turn out soggy.

How do I store and/or freeze the loaf?

Ideally serve the loaf the same day it’s baked in order to best enjoy the golden crisp top. If you need to store the loaf, place it in an airtight container, either whole or sliced, for 3 days at room temperature or in the fridge for up to 6 days. The crust will moisten but the loaf is still equally delicious! The loaf can also be frozen in an airtight container for 3 months. To thaw frozen loaf, remove it from the container to a rack and leave it to thaw uncovered at room temperature for about 2 hours or longer.

You’re going to love this moist and tasty zucchini loaf recipe! Comment below on how you like it.

Lemon Zucchini Loaf

Lemon Zucchini Loaf filled with shredded zucchini, infused with lemon flavour and baked with a crisp, golden crust.

Servings 8 servings

Ingredients

1 ½ cups shredded zucchini 1 medium or 2 small zucchini
½ cup butter (1 stick) at room temperature, plus more for serving
½ cup granulated sugar
½ cup brown sugar lightly packed
2 eggs at room temperature
1 lemon zested
2 tablespoons lemon juice freshly squeezed
2 ¼ cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
⅛ teaspoon salt
½ cup milk

Instructions

Preheat oven to 350 degrees F. Prepare a standard loaf pan by greasing the bottom and sides with butter or cooking spray and lining the pan with a sheet of parchment paper.
Shred unpeeled zucchini on the large holes of a box grater and measure 1 ½ cups. Place the zucchini on a clean kitchen towel, wrap it up tightly and squeeze out all the moisture. The amount of zucchini will reduce. Set aside while preparing the other ingredients.
In a large mixing bowl cream together butter, granulated sugar and brown sugar. Whisk in the eggs, lemon zest and lemon juice. Batter may appear curdled but will smooth out when the dry ingredients are added.
In a medium mixing bowl combine the flour, baking powder, baking soda and salt.
Gradually add flour mixture and milk alternately in batches, beginning and ending with flour, beating with a spatula in between each addition.
Fold in the grated and drained zucchini and mix until combined. Batter will be thick.
Spread the batter into the prepared loaf pan. Bake for 50 – 60 minutes until puffed up, the top cracked and golden, and a toothpick inserted comes out clean. Cool for 15 minutes in the pan then transfer to a wire rack to cool completely. Slice and serve with butter.