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–+ servings
Lemon Zucchini Loaf

Delicious Lemon Zucchini Loaf That's Light and Moist

This Lemon Zucchini Loaf is a delightful treat, combining the zesty brightness of lemon with moisture from zucchini for a light and moist dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Can substitute with whole wheat flour for a healthier option.
  • 1 cup granulated sugar Can be replaced with honey or coconut sugar.
  • ½ cup vegetable oil Use melted coconut oil or unsweetened applesauce as a lower-fat alternative.
  • 1 medium zucchini Grate and squeeze out moisture to avoid a soggy loaf.
  • ½ cup plain yogurt Substitute with sour cream or coconut yogurt for a dairy-free option.
  • 2 large eggs Use flax eggs for a vegan version.
  • ¼ cup fresh lemon juice Essential for the character of the loaf.
  • 1 tablespoon lemon zest Using fresh zest yields the best taste.
Optional Mix-Ins
  • ½ cup chopped nuts (walnuts, pecans) Consider toasting beforehand for robust flavor.
  • ½ cup chocolate chips Use dark or semi-sweet chips.
  • 1 teaspoon spices (cinnamon, nutmeg) Sprinkle in to elevate flavor profile.

Equipment

  • 9x5 inch loaf pan
  • Mixing bowl
  • whisk
  • spatula

Method
 

Step-by-Step Instructions for Lemon Zucchini Loaf
  1. Preheat your oven to 350°F (175°C) and prepare a 9x5 inch loaf pan by greasing with vegetable oil or butter, dusting lightly with flour.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Create a well in the center of the dry mixture, add eggs, vegetable oil, lemon juice, and lemon zest; whisk until fully combined.
  4. Fold the dry ingredients into the wet mixture gently until just combined, avoiding overmixing.
  5. Gently fold in shredded zucchini and yogurt into the batter.
  6. Pour the batter into the prepared loaf pan, smoothing the top and creating a shallow valley down the center.
  7. Bake for 45-50 minutes until golden-brown; a toothpick inserted should come out with moist crumbs.
  8. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 130mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Add powdered sugar or homemade lemon glaze before serving for extra charm. This loaf is great for gatherings or as a homemade gift.

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