Baking
Zucchini Lemon Loaf
Zucchini Lemon Loaf with plain flour, baking powder, salt.
Make this recipe
Zucchini Lemon Loaf
- Servings
- 8
- Prep
- ~20 min
- Cook
- ~50 min
- Rest / chill
- ~30 min
- Total
- ~100 min
Timings are estimates. Optional preparation may take longer. Ingredient checkboxes are temporary and reset when you leave the page.
Ingredients
Method
- Heat oven to 175°C/350°F and line a 20 cm loaf tin. Whisk flour, baking powder and salt.
- Whisk sugar, eggs, oil, lemon zest and juice separately. Fold in squeezed zucchini, then fold in dry ingredients just until combined.
- Bake for 40–50 minutes until a skewer comes out without wet batter. Cool in the tin for 10 minutes and on a rack for 20 minutes before slicing.
A little note
Measure zucchini after squeezing; very wet zucchini can leave a gummy center.
Cooking tips
- Squeeze grated zucchini before measuring it as directed so excess moisture does not weigh down the loaf.
- Fold flour in gently and let the loaf cool before slicing to give its crumb time to settle.
Follow package instructions and safe internal-temperature guidance. Recipe ideas for your kitchen; timings are estimates. Read our editorial approach.