Lemon Zucchini Bread, the end of the canal

I’ve been seeing Lemon Zucchini Bread all over the internet these days.

Obviously, since it’s the season, I had to try it.

I had wanted to try it with yellow squash, but the potager didn’t cooperate and I had to use green instead. Actually, it’s rather pretty.

Most of the recipes I’ve seen called for it to be finished with a glaze. As I really didn’t think we needed all the added sugar I skipped that part. This isn’t a dessert, after all, but something to have with coffee or tea.

That being said, if I were to serve this to guests (with coffee or tea) I would add a glaze of:

  • 2 cups powdered (icing) sugar
  • juice and zest from 2 lemons

Just combine and drizzle.

The following is a combination / modification of several recipes.

Lemon Zucchini Bread

Total time: 60 minutes


  • 4 eggs
  • 1 cup vegetable oil
  • 1 cup plain or Greek yogurt
  • 1 1/3 cups white sugar
  • 4 tbs lemon juice
  • zest from 2 lemons
  • 4 cups flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 2 cups grated or finely shredded zucchini / summer squash

Lemon Zucchini Bread


  • Preheat the oven to 350°F (175°C).
  • Butter 2 large loaf pans, then line the bottoms with wax or parchment paper, butter the paper and dust with flour.
  • Whisk eggs well
  • Add oil, sugar and whisk well.
  • Add yogurt, lemon juice, zest and stir to combine.
  • Stir together flour,baking powder and salt.
  • Add dry ingredients to wet ingredients and stir gently until just starting to combine.
  • Add zucchini and stir just until combined.
  • Spoon into loaf pans, dividing equally.
  • Bake 40 – 45 minutes until toothpick inserted in center comes out clean.
  • Remove from oven and let rest for at least 10 minutes.
  • Remove from pans and cool completely before slicing.

Print Recipe

This is added to my other zucchini breads: Double Chocolate Chunk Zucchini Bread and Zucchini Spice Bread.

We went to the north-western end of the canal on our bike ride last week. For those who are curious it’s the Canal de Garonne At this end it connects to the Garonne River and continues on its way to Bordeaux and the Atlantic.

It’s a very different part of the canal than we are usually riding next to.


It’s not lined with plane trees so it’s sunny and hot rather than shady and cool. Luckily we chose a day that was pleasant, not miserably hot.

There are a lot more bridges over the canal and the bike path goes up and over them rather than underneath…. Which was a shame as mon mari was having gear problems with his bike. (cough)


The land on both sides of the canal was much flatter and there were modern houses lining one side with gardens stretching right to the canal edge and boats tied up in front.

It reminded us a bit of Florida – except both the houses and the boats were smaller.

Mon mari is missing his boat at the moment……

Last update on August 7, 2016

3 thoughts on “Lemon Zucchini Bread, the end of the canal”

  1. This zucchini bread looks great. Unfortunately, my zucchini and squash were not successful this year. We had a terribly cool spring here in NC followed by rain, then super hot and dry. Now we have hot, humid and rainy. I am struggling to can all my tomatoes which have decided to crack since the rain picked up. Love your blog, it keeps me dreaming.

  2. Made this yesterday for a party at my church. It was a hit! We were doing a class on gardening and honey bees so had homemade goat cheese and strawberry honey jam that we put on the slices…it was a perfect mix!

  3. Robin, vegetable gardening is not for the faint of heart. I have tons of huge green tomatoes that are just hanging there, doing nothing. No rain since early June. So nice to hear you like my blog 😉

    Gayle, honey and goat cheese…. yum. I just made it again so will have to try that.

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