Lemon Zucchini Loaf

This light and tender lemon zucchini loaf is so flavorful and moist. It’s a delicious and totally irresistible treat!

I think this is the first year in my garden that my zucchini plants have produced consistently all through the summer. They always seem to have some sort of misfortune befall them, from powdery mildew to garden critters. They also seem to have difficulty with fertilization, even when I hand-pollinate them. There have been several years where I only had a handful of zucchini all summer, and this year I have 1-2 ready to pick about every other day. I’ve been pulling out all of the stops and getting creative with my zucchini recipes lately, although it’s also delicious just sautéed as a side dish (which is how we eat it most often). This lemon zucchini loaf is one of my favorite new ways to use zucchini! It’s tender and moist, full of flavor, and perfectly sweetened.

This sweet and lemony loaf is similar to my Starbucks lemon loaf recipe, but the addition of zucchini makes it even more moist and tender. The glaze on top is the perfect balance of tart and sweet, and boosts the lemon flavor even more. The batter is simple and quick to whip up, and the end result is perfect for summer potlucks, picnics, or parties. It is so good!

This loaf is so rich and buttery, and perfect for a sweet dessert or a quick breakfast on the go. I like to cut the loaf into thick slices, and then individually wrap them and store them in the freezer. I take out a piece at a time whenever I need a sweet treat. (Which, let’s face it, is frequently.) This lemon zucchini loaf is irresistible!

Lemon Zucchini Loaf

Print Recipe

Prep Time:15 minutes mins

Cook Time:1 hour hr

Total Time:1 hour hr 15 minutes mins

Ingredients

for the loaf:

• 1 cup sugar
• zest of one lemon
• 1/2 cup butter softened
• 2 teaspoons lemon extract
• 2 teaspoons vanilla
• 2 large eggs
• 2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon cornstarch
• 1/4 cup milk
• 1/4 cup canola oil
• 2 cups shredded zucchini from 1-2 medium zucchini

for the glaze:

• 1 tablespoon butter melted
• 1 cup powdered sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon milk more or less as needed
• pinch of salt

Instructions

• Preheat the oven to 350. Line a loaf pan with parchment paper and spray with cooking spray.
• In a large bowl or the bowl of a stand mixer, rub the lemon zest into the sugar with your fingers until fragrant. Add the butter, lemon extract, and vanilla, and mix until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
• In a small bowl, whisk together the flour, salt, baking powder, and cornstarch. Mix in half of the flour mixture, followed by the milk and oil, and then the remaining flour mixture. Mix until just combined. Gently fold in the zucchini.
• Pour the batter into the prepared loaf pan. Bake for 60-70 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely.
• After the loaf has cooled, make the glaze by whisking together the melted butter and powdered sugar. Add the lemon juice and whisk to combine. Add milk as needed to make a somewhat thick but pourable glaze. Spread the glaze evenly over the top of the loaf.