With all the squash and zucchini coming out of the garden, I needed to figure out something to do with it.  Solution?  Zucchini bread.  The perfect way to get in my vegetables and sugar in one place!  I used yellow squash for my recipe–particularly the crookneck.  It turned out delish!

Chelsea Robinson Real Estate | Encino Real Estate | Recipe of the Day: Zucchini Bread

Hungry yet?


Lemon Zucchini Bread

Based from an Allrecipes.com recipe found here.


  • 3 cups shredded zucchini or squash (Approx. 1 large zucchini)
  • 1.5 cup white sugar
  • 1 egg
  • 1 cup vegetable oil
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoon ground cinnamon
  • 1 medium lemon rind zest
  • Juice from lemon (About 2 Tbsp)


  1. Preheat oven to 325 degrees F (165 degrees C). Grease an 5×9 inch loaf pan.
  2. Shred zucchini/squash.  I deseeded mine prior to shredding since mine was large and had big sized seeds.
  • In a bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest.
  • In a separate bowl, beat together the zucchini, sugar, egg, oil, and lemon juice.  Stir the flour mixture into the zucchini mixture just until blended.
  • Pour the batter into the prepared pan.


  • Bake 45-55 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.”

And voila!  Homemade Lemon Zucchini Bread.  The perfect way to ruin your diet for the day.

Makes 2 5″x 9″ loaves

If you would like to try my Lemon Zucchini Bread, stop by my open house on Sunday July 27th at 17217 Tiara Street, Encino 91316.  I’ll have samples!

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