Lemon Zucchini Loaf Recipe

No Photo

Have you made this?

 Share your own photo!

Lemon Zucchini Loaf

Edith Kehoe


This is a very fragrant zucchini loaf recipe, which a colleague gave me 20 years ago but I had misplaced. With an abundant crop this year, I'm glad I found it!

★★★★★ 2 votes
2 loaves
20 Min
1 Hr


3 c
flour, all-purpose
1 1/2 c
granulated sugar
1 c
walnuts, chopped
1 Tbsp
baking powder
1 tsp
freshly grated nutmeg
1 tsp
2 tsp
freshly grated lemon peel
1 tsp
2/3 c
vegetable oil
2 c
grated zucchini
lemon, squeezed
icing sugar


1Preheat oven to 350 degrees. Grease 2 loaf pans (8x4 or 9x5).
2In a large bowl, combine all of the dry ingredients. Use a fork or whisk so that everything is well blended.
3In a separate bowl, beat eggs slightly, add oil, zucchini and freshly grated lemon peel. Whisk or beat one minute.
4Pour egg mixture into dry ingredients. Stir only until no more flour is visible. Do not over-mix or loaf will be tough.
5Spread evenly in the prepared pans.
6Bake 1 hour or until cake tester comes out clean. Cool in pans on wire rack 10 minutes, then remove and glaze while still warm.
7To make glaze, add just enough icing sugar to make fairly runny glaze. Drizzle over top of loaves while still warm. You will not need entire glaze, in fact I only use a couple of spoons so that it doesn't overwhelm the loaf.

About this Recipe

Main Ingredient: Flour
Regional Style: Canadian
Other Tag: Healthy
Hashtags: #Yummy, #Summer