![\"Lemon](\"https:\/\/www.kitchenfairy.ca\/staging\/1035\/wp-content\/uploads\/2020\/09\/Lemon-Zucchini-Loaf-1-BEST-768x1024.jpeg\")
<\/p>\nThis Lemon Zucchini Loaf is easy-to-make, moist and tender with a crisp golden crust. Filled with shredded zucchini and infused with lemon flavour, it\u2019s the most delicious loaf!<\/p>\n
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This loaf is so versatile you can serve it for breakfast, brunch, snack or dessert. For this reason when summer is in full swing and zucchini is in abundance, this loaf is a great way to use them up. It\u2019s also a great way to get the family to eat more greens!<\/p>\n
With a rustic, perfectly browned crackled top, this loaf boasts specs of green zucchini throughout the golden batter. The zucchini provides so much moisture and the fresh lemon juice and lemon zest brighten up this lightly sweetened loaf. You don\u2019t actually taste the zucchini but you get an incredible moist texture from it. It\u2019s the best zucchini loaf you\u2019ll ever try!<\/p>\n
![\"Slices](\"https:\/\/www.kitchenfairy.ca\/staging\/1035\/wp-content\/uploads\/2020\/09\/Lemon-Zucchini-Loaf-2-BEST-Sliced-and-Buttered-768x1024.jpeg\")
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My favourite way to serve this loaf is to cut thick slices while it\u2019s still warm with a crispy crust. Slather the slices with butter and enjoy with a cup of tea or a glass of milk.<\/p>\n
![\"Zucchini,](\"https:\/\/www.kitchenfairy.ca\/staging\/1035\/wp-content\/uploads\/2020\/09\/Lemon-Zucchini-Loaf-3-BEST-Ingredients-Needed-768x1024.jpeg\")
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![\"Mixing](\"https:\/\/www.kitchenfairy.ca\/staging\/1035\/wp-content\/uploads\/2020\/09\/Lemon-Zucchini-Loaf-4-BEST-How-to-Make-1024x1024.jpg\")
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![\"Loaf](\"https:\/\/www.kitchenfairy.ca\/staging\/1035\/wp-content\/uploads\/2020\/09\/Lemon-Zucchini-Loaf-5-BEST-Out-of-Oven-Holding-with-Hands-768x1024.jpeg\")
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The suggested baking time is 50 \u2013 60 minutes at 350 degrees F. Within that range of time, the loaf should become puffed up, the top cracked, crusty, and golden-brown. Keep in mind that all ovens vary, so start with 50 minutes of baking time and check it every 5 minutes after that until a toothpick inserted comes out clean.<\/p>\n
![\"Slices](\"https:\/\/www.kitchenfairy.ca\/staging\/1035\/wp-content\/uploads\/2020\/09\/Lemon-Zucchini-Loaf-6-BEST-Sliced-Ready-for-Butter-768x1024.jpeg\")
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Generally 2 small or 1 medium unpeeled zucchini will yield the 1 \u00bd cups required for this recipe. Keep in mind that zucchini come in many sizes so if you have a gigantic one you may only need one quarter or half of it! The shredded zucchini should be measured before draining and once drained, the zucchini will yield less than 1 \u00bd cups. Be sure and drain the zucchini really well. Don\u2019t be tempted to add more zucchini to the recipe as the loaf may not rise properly and may turn out soggy.<\/p>\n
![\"Loaf](\"https:\/\/www.kitchenfairy.ca\/staging\/1035\/wp-content\/uploads\/2020\/09\/Lemon-Zucchini-Loaf-7-BEST-Loaf-out-of-Oven-on-Tray-768x1024.jpeg\")
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Ideally serve the loaf the same day it\u2019s baked in order to best enjoy the golden crisp top. If you need to store the loaf, place it in an airtight container, either whole or sliced, for 3 days at room temperature or in the fridge for up to 6 days. The crust will moisten but the loaf is still equally delicious! The loaf can also be frozen in an airtight container for 3 months. To thaw frozen loaf, remove it from the container to a rack and leave it to thaw uncovered at room temperature for about 2 hours or longer.<\/p>\n
![\"Slices](\"https:\/\/www.kitchenfairy.ca\/staging\/1035\/wp-content\/uploads\/2020\/09\/Lemon-Zucchini-Loaf-8-BEST-Slices-Stacked-742x1024.jpeg\")
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You\u2019re going to love this moist and tasty zucchini loaf recipe! Comment below on how you like it.<\/p>\n
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