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Lemon Zucchini Bread with Ricotta

This delicious Lemon Zucchini Bread with Ricotta is loaded with fresh lemon zest and grated zucchini and packed with deliciousness! The lemon zucchini loaf is actually super moist and has the perfect balance of lemon flavor.

I’m not one who loves packing zucchini into delicious desserts and quick breads, but when I had an abundance of zucchini, I decided to explore different recipes! This one tastes great, I tried different batches with different amounts of sugar. I once mixed the cinnamon in the batter, another time I sprinkled it on top- this version of the recipe is my favourite one, so I’m sharing it with you! A word of advice: do not squeeze the liquid out of the grated zucchini. You want to keep the moisture in.

*This is a quick bread recipe, so it just uses baking soda for a leavening agent, no yeast required!


  • 1/2 cup of granulated sugar

  • 1/2 cup of vegetable oil

  • 1/2 cup of ricotta cheese

  • 2 teaspoons of vanilla extract

  • 2 teaspoons of lemon zest

  • 2 large eggs

  • 2 cups of all purpose flour

  • 1/4 teaspoon of salt

  • 1 teaspoon of baking soda

  • 1 teaspoon of ground cinnamon

  • 1/2 teaspoon of baking powder

  • 2 cups of grated zucchini (coarsely grated)


  1. Preheat the oven to 350°F and grease a loaf pan.

  2. In a large bowl, mix together the sugar, oil, ricotta, vanilla, lemon zest, and eggs until it’s smooth.

  3. Add the flour, salt, baking soda, cinnamon, baking powder, and stir until just combined.

  4. Fold in the zucchini. *I have to stop here for a second because every time I use that sentence, I chuckle. So what exactly does it mean to “fold in” an ingredient-  David Rose from Schitts Creek said it best:

  5. Transfer the mixture to the prepared loaf pan.

  6. Bake for 1 hour, until somewhat golden and a toothpick inserted into the center comes out clean. Let cool completely, then slice

  7. Bon appétit!

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