Zucchini Lemon Loaf

Happy Friday, friends!

Oh my goodness let me tell you– I was cooking up a storm yesterday and have a bunch of new recipes for you all! However, I was having a little trouble uploading the photos because (let’s face it) I am a little technologically challenged (remember how long it took me to get this site up and running?) So, here’s an older recipe with an older photo that is pretty awesome and tasty in my book.

This is one of my grandma’s recipes that we all love to pieces. I was debating whether or not to share it because it is so good and it’s one of those prized family recipes that we all look forward to eating at the end of summer when all of my grandma’s zucchinis are ready for picking. But, after talking with my grandma, she said she didn’t care and that I could share what I wanted! This is only the third recipe that I have shared that is hers so I think it should be ok. Seriously, people! You guys are a lucky bunch!

This loaf is slightly sweet, moist and soft and will serve 8-12 people. Overall, the prep is very simple! I would highly highly recommend this recipe for you all to make. But, I’m biased and everything my grandma makes is just wonderful. All grandma’s seem to be able to do that!

Anyways, this is fabulous comfort food that reminds me of home! It would make the perfect weekend treat! What are your plans for the weekend? It’s going to be in the 80’s here, so I’ll need to think of something else to do besides my long run! Ha! Maybe the beach! See you all on Monday with some brand spankin’ new recipes!

Zucchini Lemon Loaf (or Zucchini Bread–what we called it)
yield: 8-12 servings
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1 cup grated zucchini
zest of 1 lemon
2 tablespoons lemon juice
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon nutmeg
3/4 cup granulated sugar
1 egg
1/2 cup milk
1/2 cup vegetable oil

Preheat oven to 350 degrees. Grease a loaf pan (9x5x3 inch) very well and set aside.

Grate zucchini on medium grater. Squeeze out excess moisture with hands and dry on paper towels. Measure out 1 cup.

Measure out all dry ingredients in large bowl. Stir with fork until well blended. In another bowl, beat egg, milk, oil and lemon juice. Pour this into the center of flour mixture with zucchini and lemon rind. Stir with fork until all ingredients are combined and moist (will be very thick). Turn into prepared pan and bake 1 hour and 10 minutes. Check doneness after 50 minutes.


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  1. Lauren,
    I just found your blog the other day and i love it, so many great recipes to try.
    I just finished making this Zucchini-lemon loaf and it is delicious.
    I actually made it into 6 mini loafs and they are adorable.
    Thanks for sharing this great recipe and thanks to your grandma too 🙂

  2. Hi Lauren,

    I was searching for a new lemon zucchini recipe, I am not sure why, as I have the same recipe of your grandmothers. It has been a favourite in our family.
    I found it years ago in a cooking magazine, tried it out and we look forward to it every year at peak zucchini season.


  3. I wish I had found this about a month ago! I had a zucchini plant that was going crazy, making about 3 ready-to-eat zucchinis a week. I thought up every recipe possible but this one sounds great. When I plant again next year I’ll be sure to include this in my zucchini-packed recipe repertoire! c: