Lemon zucchini loaf from above. Two slices of loaf in front. Lemon wedges on the side.
Breakfast, Desserts

Lemon zucchini loaf

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Lemon zucchini loaf is moist, refreshing and delicately sweet. If you like lemons, you’ll love this lemon zucchini loaf topped with a lemon glaze.

Lemon zucchini loaf from above. Two slices of loaf in front. Lemon wedges on the side.
Moist and refreshing lemon zucchini loaf

Zucchini is the secret to this moist and tasty lemon loaf. It’s delicious for breakfast or an afternoon snack. This recipe makes one lemon zucchini loaf. It doesn’t last long. If you like the zesty, fresh flavor of lemons, I think you’ll love this lemon zucchini loaf.

four medium sized zucchinis
Organic zucchinis

Zucchini is also known as summer squash and courgette. It has many beneficial vitamins such as vitamin C, A, potassium, folate and fiber. While we think of zucchini as a vegetable, it is actually a fruit since it forms from a flower on a plant. Zucchinis are a great vegetable to plant in your summer garden.

Overhead view of lemon zucchini loaf showing the lemon glaze. Lemon slices on the side.

Shredding zucchini and hiding it in baked goods is a rather brilliant concept. What is amazing is that you really can’t taste the zucchini. Its main purpose is to lighten and moisten the crumb of the loaf. It’s also a great way to get some extra vitamins. If you have allot of zucchini, you can shred it up, portion it out and freeze them in freezer bags for later use in loaves like these.

Lemon zucchini loaf cooling on a rack.
Lemon zucchini loaf cooling on a rack

I recommend doubling the recipe if you are baking for a family and make two! I find I have best results when baking loaves like this with a metal non-stick loaf pan. However, you can also use the glass pyrex versions as well. If you are gluten free, you can make this lemon zucchini loaf using a 1:1 gluten free flour blend such as Namaste all purpose gluten free flour, which I purchase at Costco.

My kids really enjoyed this lemon zucchini loaf. They were a little skeptical at first when I told them it had zucchini in it. But, one taste and they were hooked. The loaf is particularly delicious with the lemon glaze drizzled over the top.

A lemon zucchini loaf with two slices in front. Lemon wedges and a zucchini on the side.
Lemon zucchini loaf with a lemon glaze

I made this lemon zucchini loaf for Easter breakfast. It would also be terrific for a brunch, bake sale or a contribution to a teacher’s appreciation lunch.

To make this lemon zucchini loaf plant-based, you will need to substitute the large egg with an egg replacement such as flaxseed egg replacer. This is one tablespoon of fine ground flax seeds to three tablespoons of water.

What you’ll need

  • 1 ½ cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 fine sea salt
  • 3/4 cup sugar
  • 1 cup shredded zucchini (peeled, do not squeeze water out)
  • 1/4 cup neutral vegetable oil
  • 1 large egg
  • 2 tbsp lemon juice
  • 2 tbsp lemon zest
  • I added in an additional 1 tsp limoncello liqueur. This is optional.

For the glaze

  • ½ cup powdered sugar
  • 1 – 1 1/2 tbsp lemon juice (to desired consistency)
  • 1 tsp lemon zest

If you like the idea of hiding zucchini in a tasty baking treat, you may also like my gluten free chocolate zucchini cake. This chocolate cake is moist and full on chocolate flavor. It’s incredibly easy to make too. This chocolate zucchini cake is “self frosting” too.

Have you tried hiding zucchini in a baked good before? Let me know if you try this recipe out. I’d love to hear your thoughts below in the comments.

Happy baking!

Michelle

Lemon zucchini loaf

Recipe by MichelleCourse: Breakfast, DessertsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes
Calorieskcal

Lemon zucchini loaf is moist, refreshing and delicately sweet. If you like lemons, you’ll love this lemon zucchini loaf topped with a lemon glaze.

Ingredients

  • 1 ½ cups all-purpose flour (see notes for gluten free)

  • 1/2 tsp baking soda

  • 1/4 tsp baking powder

  • 1/4 tsp fine sea salt

  • 3/4 cup white sugar

  • 1 cup shredded zucchini (peel the zucchini, then shred it. Do not squeeze water out of it.)

  • 1/4 cup neutral vegetable oil

  • 1 large egg

  • 2 tbsp lemon juice

  • 2 tbsp lemon zest

  • 1 tsp limoncello liqueur (optional)

  • For the glaze
  • 1/2 cup powdered sugar

  • 1 – 1 1/2 tbsp lemon juice (to desired consistency)

  • 1 tsp lemon zest

Directions

  • Preheat the oven to 350 F. Grease a loaf pan well.
  • Combine dry ingredients in a medium mixing bowl and set aside.
  • In another mixing bowl, combine the wet ingredients and add in the shredded zucchini.
  • Combine the wet ingredients into the dry. Use a spatula to stir until just combined. The batter is thick. If it is too dry, add lemon juice or water 1 tbsp at a time until it comes together. Do not overwork the batter.
  • Bake for 40 – 55 minutes or until a toothpick comes out clean from the center. Cool on a wire rack for about 10 minutes. Remove it from the pan and cool completely.
  • Combine the ingredients for the glaze in a small bowl and drizzle it over the loaf.

Notes

  • If you wish to make the lemon zucchini loaf gluten free, I recommend using Namaste all purpose gluten free flour blend. You can use any 1:1 gluten free flour blend.
 

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