Lemon Zucchini Bread

Does anyone else have this dilemma? Everyone knows the classic thing to do with all that local zucchini in the summer is make zucchini bread. It is (kind of :) ) nutritious, it is delicious with endless variations, and it freezes well.

But it also seems to be frequently fragrant with autumnal spices.

There is nothing inherently wrong with this–in fact it can be quite yummy. But honestly it is not what I want in early August. I remembered these incredible Lime Zucchini cookies I had once and started thinking about citrus and zucchini. I found this recipe for Lemon Zucchini Bread, given to me by a friend from my old supper club in PA, and it perfectly hit the spot. I don’t have any pictures of it sliced since I took it to a playgroup.

Next I want to try a lime variation.

Jennifer Z.’s Zucchini Lemon Bread

6 tbl. unsalted butter
3/4 cup sugar
2 large eggs
1/4 cup fresh lemon juice
1 tsp. vanilla
2 tbl. grated lemon zest (I used more, about 1 lemon’s zest plus almost 1/2 t of lemon oil)
2 cups grated zucchini (I wrung mine out in dishtowels to dry them a bit)
1 1/2 cups all purpose flour
2 tsp. baking powder
1/2 tsp baking soda
1/4 tsp. grated nutmeg (I left out)
1/4 tsp. salt
1 cup walnuts, finely chopped (I used pecans)

Heat oven to 350 F. Generously grease a 9X5 loaf pan.

Melt butter and place in a mixer bowl. Add sugar, eggs, lemon juice and vanilla. Beat until blended. Stir in lemon zest and zucchini. Mix flour, baking powder, baking soda, nutmeg and salt. Add to batter and mix until blended. Fold in nuts.

Pour the batter into prepared pan. Bake until toothpick inserted in the center comes clean, about 1 hour. Cool ten minutes in pan, then turn out on a wire rack to cool completely.


  1. Grace says

    i think the addition of lemon would definitely help make this more appropriate for the heat of august. after all, lemon = refreshing. :)
    it looks delicious–your playgroup is a lucky crowd. :)

  2. RecipeGirl says

    Lemon sounds like a good addition to Z bread. The lime cookies you mentioned sound amazing. When are you making those??

  3. Laura says

    Lori: It’s funny you mention that, I could not find the recipe, it was driving me nuts, and I finally found it. I am having sinus surgery next week so I am hoping to get those made before then. They are SO good (I have never made them–hopefully mine will be as good as the originals I tried). :)

    Grace: you should know. I think you are now the official expert on refreshing summer food after 64 heatless entries in your event!!!

    Jeane: Thank you! :)

  4. Amy says

    Sounds great – your playgroup is SO lucky! I might actually try this one even though I don’t bake very often. I have been wanting to do something with all that zucchini in the market, but our kids won’t eat it so it’s not very inspiring for just the two of us on my limited time! I bet they’d eat the bread.

  5. Laura says

    Amy: this bread is definitely a good zucchini hider. I made a zucchini frittata/quiche thing for lunch today and while Alex was eating I told her that zucchini was the same that was in our bread yesterday. Her eyes got very round–the idea definitely threw her. :) If I get around to these zucchini lime cookies (I am definitely hoping to) I recommend them also. The ones I had were great.

    that girl: I actually love the spiced zucchini bread too… but I know I will want stuff like that all fall long so it is hard to start eating it now.

    Sharon: I always laugh when I remember that citrus is technically a winter fruit in the States because I could not agree with you more.

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