Lemon Loaf (with Zucchini): Mini Loaf Favors

lemon loaf

Love lemon loaf? You will LOVE this lemon loaf with zucchini – and so will your wedding guests! Mini-loaves make perfect wedding favors.

If you peel the zucchini for this recipe, no one will know there is zucchini in the loaf.  (I fed it to my kids, who scowl at me when I try to feed them anything with zucchini and they devoured it.)

This recipe comes from crafty Marj, my mother-in-law’s good friend.  She’s always busy making something crafty and fun, and she’s a follower of this blog (hi Marj!) so I just had to give credit where credit is due!

After last week’s kitchen disaster, I was so happy that these mini loaves turned out perfectly. I have about 8 million zucchini in my garden, and I’ve been looking for ways to take full advantage of their abundance.

When you’re done making these, why not make some Blueberry Zucchini Bread ? It’s just as delish!!

Lemon Loaf with Zucchini Recipe

Ingredients

4 cups flour

4 tsp. baking powder

1 tsp. salt

2 eggs

1 cup canola oil

1 cup milk

4 tbsp. lemon juice

zest of two lemons

1 1/4 cup white sugar

2 cups grated zucchini (I also peeled mine, but this is optional.)

In large bowl mix dry ingredients. Make a well.

flour

Beat eggs in a separate bowl. Add oil, sugar, milk, lemon juice, and lemon zest. Mix well.

lemon cake recipe Add zucchini. zucchini bread

Stir into dry ingredients only until moist.

zucchini loaf

lemon zucchini loaf Pour into six 4.5″ x 2.5″ loaf pans and smooth top.

Bake at 350 degrees for approximately 35 mins. (You can also use two regular size loaf pans and bake at 350 degrees for approx. 1 hr. and 10 min.)

lemon loaf

If you are giving these as favors, you can wrap the middle with parchment paper and cover parchment with paper of your choice. Wrap with jute, raffia or ribbon.

lemon loaf
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32 Comments  |  Filed Under: DIY Favors & Gifts, DIY Food & Drink, DIY Wedding

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Comments

  1. Posted by Donna on August 17th, 2011 at 9:24am

    Made these yesterday for a Bridal Tea at the inn this comiing weekend..really delish! I suggest NOT removing the skin on the zucchini...the flecks of green add to the adorableness of this tasty treat! Thanks for the recipe Christina...its a keeper!
  2. Posted by Christina on August 17th, 2011 at 10:53am

    Glad it turned out for you Donna! I probably would have left the skin on too, if it wasn't for my two girls who wouldn't have eaten it with green flecks:)
  3. Posted by Tamar on October 17th, 2011 at 10:46pm

    I love that this project involves all the wonderful elements of a good DIY. Doable task, recycled items, recipe of love! Yummmm...
  4. Posted by Becky on July 19th, 2012 at 1:50am

    These sound delicious! Can't wait to try it! Do you know how much this recipe would make in regular size loaf pans?
  5. Posted by Christina on July 19th, 2012 at 10:32am

    Sorry Becky, I'm really not sure.
  6. Posted by Stephanie on July 27th, 2012 at 1:29am

    I'm curious about how long to bake if making a regular loaf size? I don't have a mini loaf pan. Looks delish, can't wait to make!
  7. Posted by Christina on July 27th, 2012 at 9:18am

    You can use two regular size loaf pans and bake at 350 for approx. 1 hr. & 10 min.
  8. Posted by Jen on August 9th, 2012 at 5:20pm

    So TASTY! I haven't tried the finished product, but the batter is SUPER delish:) Can't wait until I have more zucchini from the garden to make more...I can't decide if I want to share or keep it for myself!
  9. Posted by Christina on August 9th, 2012 at 7:24pm

    Thanks for your comment Jen! I'm sure you will love the finished product:)
  10. Posted by Ashley Martin on September 2nd, 2012 at 10:36pm

    Can you tell me where I would get decorative parchment like this??
  11. Posted by Deb on February 15th, 2013 at 2:13pm

    When making zucchini bread - in a separate bowl add your sugar over your shredded zucchini and mix. Then add to the other ingredients. It gives the bread a better taste and a moister texture.
  12. Posted by Christina on February 15th, 2013 at 2:33pm

    Thanks for the tip, Deb!
  13. Posted by Christina on February 15th, 2013 at 3:23pm

    I got the paper for wrapping the bread at my local craft store in the scrapbooking section.
  14. Posted by Laurie on February 15th, 2013 at 7:22pm

    This looks soooo good, but I would like to dial back on the sugar. Do you think I could lose about 1/2 cup? I do not use sugar substitutes of ANY variety.
  15. Posted by Christina on February 15th, 2013 at 8:10pm

    Give it a try Laurie. Let me know how it turns out.
  16. Posted by Kitty Cooper on February 28th, 2013 at 9:59am

    Looks amazing. Going to try it. Thanks Lisa.
  17. Posted by April on April 9th, 2013 at 12:00am

    This bread was delicious: light, tasty, and so golden delicious. I made it into square muffins and used olive oil since that's all I had on hand. Thanks for the lovely recipe.
  18. Posted by Christina on April 9th, 2013 at 11:59am

    Glad you liked it April! Thanks for leaving a comment.
  19. Posted by Erica on April 10th, 2013 at 2:50pm

    I was searching for something to do with zucchini and I am so happy I ran across this on Pinterest! Smells heavenly baking! Thanks so much for sharing!
  20. Posted by Christina on April 10th, 2013 at 9:32pm

    Glad you tried it out, Erica! It is delish!
  21. Posted by EJ on April 19th, 2013 at 5:21pm

    I'm not much of a baker but would love to try this recipe. It sounds yummy and would make lovely hostess gifts. Do the loaf pans need to be greased or prepared in any way prior to adding the batter? Thanks.
  22. Posted by Christina on April 19th, 2013 at 9:42pm

    EJ, you should grease the pans.
  23. Posted by Tashia on August 8th, 2013 at 12:33pm

    I can not wait to make these for a friend of mine for our coffee and convo tomorrow morning. With all of the fresh zucchini from the garden it'll be a hit. I'm totally hoping it freezes well!! Thanks for the great recipe :)
  24. Posted by Angela on September 9th, 2013 at 9:28am

    I was wondering how many mini-loaves this makes??? I'm thinking of making these as a baby shower favour - also how many days in advance would you make them?
    Thanks!!
  25. Posted by Amanda Carlsen on October 7th, 2013 at 1:58pm

    These are adorable and look delicious! What a wonderful and inexpensive favor idea! Do they freeze well so you can make them in advance?
  26. Posted by Tina on October 21st, 2013 at 11:43am

    Made these yesterday & the 2 loaves are gone already! Thank you for an awesome recipe. Can't wait to make more & freeze them to give away as gifts during the holidays.
  27. Posted by Christina on October 21st, 2013 at 1:55pm

    Glad you like it Tina!
  28. Posted by Sadina on March 4th, 2014 at 1:06am

    I made this last nite and it was yummy! I made a lemon drizzle with leftover lemon juice (& confectioners sugar) and that made it even better!
  29. Posted by Heather on April 13th, 2014 at 8:09am

    What warrants a "normal" loaf tray?! Vs a mini one?! It's coming on 35 mins baking time and my "normal" loaf looks about done! Can imagine having to cook it for another 40 mins!! I guess I'll have to rely on the good ol' toothpick in the middle trick!!
  30. Posted by Amanda Munhollon on May 11th, 2014 at 7:58pm

    Absolutely love this bread, I made it about a week ago in 2 regular loaf pans & sent one to my mom for mother's day, the other one didn't last more than 3 days it is that good! Its in the oven again as I write this for my husband to take to work. The only thing I changed was I substituted unsweet regular almond milk for regular. Thank you for sharing this recipe!
  31. Posted by Kristin on July 8th, 2014 at 8:51pm

    I don't currently have a loaf pan. Do you have a recommendation for degree and baking length if I made them in a regular muffin tin? Thank you!
  32. Posted by Meghan on July 11th, 2014 at 10:05pm

    This bread looks great and I am considering making it as our wedding favors. How far in advance can it be made and how do you recommend "storing" it until the wedding day?
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