I’ll be honest — I used ChatGPT to come up with a couple ways to use a zucchini in a baked good. I’d heard about zucchini brownies, but something about that combo just doesn’t sound appealing. Zucchini and lemon though? I’m absolutely into that.
The first recipe it gave me was okay, but it needed a couple of tweaks. I baked the version you’ll find below, and let me tell you — I downright impressed myself with this one! It’s like the brainchild of an olive oil cake and a pound cake. Light, fluffy, delicious, and somehow equally as addictive after it’s been chilling in the fridge.
If you’ve got an overflow of zucchini in your garden or grabbed one at the market without a plan, this loaf is a perfect way to put it to good use.
If you’ve never had a zucchini loaf (like me before this)… you’re in for a treat.
Check Out Another Summer Favorite Dessert >
The Best Zucchini Lemon Loaf
Ingredients
For the loaf:
- 1 large zucchini (about 2 cups shredded)
- 1¾ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp poppy seeds (optional)
- Zest of 1 large lemon
- 2 large eggs
- ⅓ cup plain Greek yogurt (or sour cream)
- ⅓ cup lemon extra virgin olive oil
- ⅔ cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
For the glaze:
- ½ cup powdered sugar
- 1–2 tbsp lemon juice
- Extra lemon zest for garnish (optional)
Instructions
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Wash and trim ends, then grate (no need to peel). Lightly press with a clean towel or paper towels to remove excess moisture, but don’t squeeze it dry — you want some moisture to stay in.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds (if using).
In a large bowl, pinch together lemon zest and sugar until it’s infused a bit. Then, add and whisk together eggs, yogurt, oil, vanilla, and lemon juice until smooth.
Stir dry ingredients into the wet until just combined. Gently fold in the shredded zucchini.
Pour batter into prepared pan and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack.
Whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled loaf. Add lemon zest on top if desired.
Tips
- For extra zing, use lemon extract in place of some vanilla
- Don’t glaze the loaf while it’s still hot, or you’ll end up with a glaze that soaks into your cake instead of sitting on top
- Keeps well in the fridge for up to 5 days, or freeze slices for later
A Fresh Addition to Your Summer Baking Rotation
Whether you’re working through a bumper crop of zucchini or just craving something bright and citrusy, this zucchini lemon loaf checks all the boxes. It’s easy to make, full of flavor, and just fancy enough to bring to a brunch or share with friends — if you don’t eat the whole thing straight from the fridge first (guilty).
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