Lemon Zucchini Loaf

A Few Words…

I bought a basket of zucchini and have have been loving it grilled on the bbq. I also love baking with zucchini. Although I have so many recipes for baked goodies using zucchini, I was looking for something a little different.

I tend to keep a lot of lemons in my fridge and decided to pair it with the zucchini. This loaf is so delicious and moist and is perfect for a snack or to serve at brunch! It freezes well too-if you have any left!

Lemon Zucchini Loaf

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Serves 12 slices


  • 1 1/2 cups all purpose flour - you can use a combination of all purpose and whole wheat
  • Pinch of salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 3/4 cup sugar
  • Zest from a large lemon (grate the lemon first, then use a lemon press to juice the lemon)
  • 2 eggs
  • 1/2 cup of canola or vegetable oil
  • 1 1/2 tsp. fresh lemon juice
  • 1 1/2 cups grated zucchini (I used 2 medium zucchinis and placed a paper towel over the grated zucchini to absorb some of the moisture)

Glaze Ingredients:

  • 1/4 cup icing sugar
  • 1 1/2 tsp. fresh lemon juice


Place a rack in the centre of the oven and then preheat to 350°F. Line a 8x4 inch loaf pan with parchment paper and set aside.

Mix together the flour, salt, baking powder and baking soda in a medium bowl. Combine the lemon zest and sugar in another small bowl. Using a hand mixer, beat the eggs, oil and lemon juice in a large bowl until creamy. Add in the sugar and lemon zest mixture and beat for another minute. Stir in the dry ingredients and mix by hand just until the flour disappears - do not over mix. Fold the grated zucchini into the batter and pour into the prepared loaf pan.

Bake for 45-50 minutes on the middle shelf. The cake is done when the cake tester/toothpick comes out clean.

Let rest for 15 minutes in the pan before taking it out to cool completely.

While the cake is baking, make the glaze by mixing the icing sugar and lemon juice until smooth. Drizzle over the cooled cake and enjoy.

Freezes well!