Lemon Zucchini Loaf Cake for When You Need a Bright Snack

There’s something quietly satisfying about slicing into a loaf cake that’s both bright and tender. This lemon zucchini loaf cake manages to balance the subtle earthiness of fresh zucchini with lively lemon zest, creating a treat that feels like sunshine on a plate. I remember once pulling it out of the oven, the kitchen filled with that unmistakable fresh lemon scent that made me pause mid-task—almost forgot to set the timer. The crumb was just the right kind of moist, not too dense, a little crumbly at the edges, and perfect alongside a cup of tea. It’s one of those recipes I come back to when I want comfort without heaviness, and honestly, it’s a nice reminder that sweet and fresh can coexist in a simple loaf.

Why You’ll Love It:

• Bright lemon flavor cuts through the moistness of zucchini, keeping each bite refreshing.
• The texture is tender but not overly dense—somewhere between cake and quick bread.
• It’s simple—and that’s kind of the point. No complicated ingredients or fuss needed.
• Works for a snack, dessert, or even a slightly indulgent breakfast if you’re feeling adventurous.

If you’re worried about zucchini overpowering the cake, don’t be. The lemon really shines here, and the zucchini just keeps it tender and moist.

Lemon Zucchini Loaf Cake

Print Recipe

A moist and flavorful lemon zucchini loaf cake, perfect for a light dessert or snack. This cake combines fresh zucchini and bright lemon zest for a deliciously tender treat.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 10 slices

Ingredients

Scale 1x2x3x

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 cup grated zucchini, squeezed dry
1/4 cup plain yogurt

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk the granulated sugar and vegetable oil until combined.
Add the eggs one at a time to the sugar and oil mixture, whisking well after each addition.
Stir in the vanilla extract, lemon zest, and fresh lemon juice until evenly mixed.
Add the grated zucchini and plain yogurt to the wet ingredients and stir until combined.
Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing just until no streaks of flour remain. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and let it cool in the pan for 15 minutes.
Use the parchment paper overhang to lift the loaf from the pan and transfer to a wire rack to cool completely before slicing.

Kitchen Notes: You don’t need any special equipment for this one—just a loaf pan and a good spatula to fold the batter gently. Serving it slightly warm is ideal, maybe with a thin spread of butter or a smear of cream cheese if you’re feeling fancy. I haven’t tested every variation, but swapping plain yogurt for sour cream might add a richer tang, and a handful of toasted nuts or a sprinkle of poppy seeds could give it a nice crunch if you want to experiment. Also, if your zucchini is extra watery, squeezing it out helps keep the loaf from turning soggy.

FAQ:

Can I make this gluten-free? I haven’t tried it myself, but a 1-to-1 gluten-free flour blend might work—just watch the texture.

How long does it keep? At room temp, a few days sealed up is fine. It’s also freezer-friendly if you want to save slices for later.

Is it sweet or tart? It’s a gentle balance—lemon adds brightness without too much tang, and the sugar keeps it nicely sweet but not overpowering.

Give this lemon zucchini loaf a try when you want a fresh twist on a classic snack. It’s the kind of recipe that feels homemade but keeps things easy, and honestly, that’s what I’m all about in the kitchen these days.