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Treat yourself to this divine zucchini and lemon loaf

Treat yourself to this divine zucchini and lemon loaf

I’m so happy to be adding this zucchini and lemon loaf to our loaf recipe collection. The bigger the loaf collection grows, the happier I am. Loaves (feels like it should be ‘loafs’, but no) are just so incredibly easy and versatile.

The thing with a loaf is that they are so quick to put together and then they cook along nicely for about an hour. So simple, so scrummy, just simply scrummy. And the word ‘loaf’ is just such a good one, don’t you think? Sort of squishy and robust all at the same time.

A lovely zucchini and lemon loaf recipe

A lovely zucchini and lemon loaf recipe

Anyway, enough about the general loaf. Make this lemon loaf. You won’t regret it. Use up some of your excess lemons. Pictured are lemons from my mum’s tree as our lemon tree did not fire again this year. Lemons are remarkably tricky to establish considering how well they go once up and running.

The added zucchini keeps this lemon loaf moist and fabulous and brings it just this side of healthy. There’s nothing here not to like, nothing at all! Make a double batch to take one over to a friend in need, or freeze for lunch boxes. That’s the other good thing about a loaf: so easy to slice and wrap and off you go.

++ Enjoy this one too: A date loaf worth dating ++

Zucchini and lemon loaf

A lovely lemon loaf recipe to try

Makes 10 generous slices
Takes 10 mins
Bakes about 50 mins

2 free-range eggs
½ cup vegetable oil
½ cup sugar
2 Tbs lemon juice
½ cup thick Greek yoghurt
zest of 1 lemon
1 cup grated zucchini, excess moisture squeezed out
2 cups self-raising flour
½ tsp salt

Preheat the oven to 180°C and grease a 20 cm loaf tin.

In a large bowl whisk the eggs then add the oil and sugar and whisk until well blended. I use my Kitchenaid for this bit.

Add the lemon juice, lemon zest and yoghurt and mix well. Stir through the zucchini.

Sift the flour and salt into the wet mixture and stir all together until just combined.

Pour the batter into the loaf pan and bake for about 45-50 minutes.


•  You can add grated carrot instead of the zucchini, or a mix of both. I’ve also made it with grated sweet potato and that was delicious too.

•  This recipe freezes well either as a full loaf, or sliced and individually wrapped. The whole loaf will freeze for a few months, the slices for about 1 month.