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Easy Spelt Courgette Lemon Loaf with a Lemon Glaze

Sliced spelt courgette lemon loaf on a wooden board with lemon glaze and visible zucchini flecks in the crumb

Spelt Courgette Lemon Loaf is a moist quick bread built on grated zucchini, lemon zest, and light spelt flour. No yeast, no proofing, just a batter you mix and bake.

The courgette keeps the crumb soft, and the lemon zest and juice cut through the sweetness so the loaf never tastes heavy. A simple glaze on top adds a tangy finish once it cools.

I bake this one when there's a spare zucchini in the fridge and I want something to go with coffee. The batter comes together in under 15 minutes with two bowls and a whisk.

One thing matters more than anything else here: squeeze the grated courgette dry before folding it in. Skip that step and the loaf turns wet and dense in the middle, no matter how long you bake it.

Why You'll Love This Recipe

  • Uses up spare courgette without any waste
  • Comes together in one bowl, no mixer needed
  • Freezes well for up to 3 months, unglazed
  • Lemon glaze sets clean once the loaf is fully cool
Hands folding grated courgette into spelt lemon loaf batter in a glass mixing bowl on a wooden counter

Ingredient Notes

  • Spelt flour: Light or white spelt works best here for a soft crumb. Wholegrain spelt is fine too, but the loaf will be denser and slightly nuttier.
  • Courgette (zucchini): Grate it coarsely and squeeze out the water in a clean kitchen towel. Skipping this step leaves the loaf gummy in the center.
  • Lemon: Zest the lemons before you juice them, since a juiced lemon is harder to zest cleanly. You'll need both the zest and juice for the batter and the glaze.
  • Olive oil: A mild, light olive oil keeps the crumb moist without a strong flavor. Melted butter works too, but the loaf will no longer be dairy-free.
  • Honey: Light brown sugar substitutes at the same weight if you'd rather skip honey. Honey keeps the crumb slightly softer over the next few days.
  • Walnuts (optional): Chopped walnuts add crunch but aren't needed for the loaf to hold together. Toast them lightly first for more flavor.
A glazed slice of spelt courgette lemon loaf served on a plate with tea and a halved lemon
Prep Time 15 mins
Cook Time 50 mins
Rest Time 20 mins
Total Time 1 hr 25 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 175  C
Servings: 10
Estimated Cost: 0.45
Calories: 230
Best Season: Summer
Dietary: Contains gluten, contains-eggs, Dairy-Free, Vegetarian
Description

This loaf folds grated courgette into a lemon-scented spelt batter, keeping the crumb soft while the zest and juice cut through the sweetness.

Ingredients
    Loaf
  • 250 g spelt flour (light or white)
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 200 g courgette (zucchini), grated and squeezed dry
  • 2 large eggs
  • 120 g honey (or light brown sugar)
  • 80 ml olive oil (mild, light variety)
  • lemon zest (from 2 lemons)
  • 3 tbsp lemon juice
  • 1 tsp vanilla extract
  • 50 g walnuts, chopped (optional)
    • Lemon Glaze
  • 100 g powdered sugar
  • 2 lemon juice (to 3 tbsp)
Instructions
    Batter
  1. 1
    Heat oven to 175 C / 350 F. Grease a 9x5 inch (23x13 cm) loaf pan and line it with parchment paper.
  2. 2
    Grate the courgette coarsely, then squeeze it in a clean kitchen towel until it feels dry, not wet.
  3. 3
    Whisk the spelt flour, baking powder, baking soda, and salt together in a large bowl.
  4. 4
    In a second bowl, whisk the eggs, honey, olive oil, lemon zest, lemon juice, and vanilla until smooth.
  5. 5
    Pour the wet ingredients into the dry ingredients and fold until just combined, with no dry streaks left.
  6. 6
    Fold in the squeezed courgette, and the walnuts if using, until evenly distributed through the batter.
    7. Baking
  7. 7
    Pour the batter into the prepared pan and smooth the top with a spatula.
  8. 8
    Bake for 45 to 55 minutes, until a skewer inserted in the center comes out clean and the top springs back when pressed.
  9. 9
    Cool the loaf in the pan for 10 minutes, then move it to a wire rack and cool completely, about 20 minutes, before glazing.
    10. Glaze
  10. 10
    Whisk the powdered sugar with the lemon juice until smooth and pourable, adding more sugar if it's too thin.
  11. 11
    Drizzle the glaze over the cooled loaf and let it set for 10 minutes before slicing.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 230kcal
% Daily Value *
Total Fat 10g16%
Saturated Fat 1.5g8%
Cholesterol 35mg12%
Sodium 160mg7%
Potassium 120mg4%
Total Carbohydrate 33g11%
Dietary Fiber 2g8%
Sugars 18g
Protein 4g8%
Vitamin A 100 IU
Vitamin C 8 mg
Calcium 40 mg
Iron 1.2 mg
Vitamin E 1 mg
Vitamin K 2 mcg
Thiamin 0.1 mg
Riboflavin 0.1 mg
Niacin 0.5 mg
Vitamin B6 0.05 mg
Folate 20 mcg
Vitamin B12 0.1 mcg
Phosphorus 90 mg
Magnesium 20 mg
Zinc 0.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Squeeze grated courgette dry before folding it into the batter.
  • Cool the loaf fully before glazing, about 30 minutes on a rack.
  • Line the pan with parchment for easy, clean removal.
  • Use a light metal pan and check doneness at 45 minutes.
Keywords: spelt courgette lemon loaf, zucchini lemon bread, spelt quick bread, lemon zucchini loaf

Equipment

  • 9x5 inch loaf pan
  • box grater
  • mixing bowls
  • whisk
  • wire cooling rack
  • fine-mesh sieve

Tips

  • Squeeze grated courgette in a clean towel until it feels dry, not damp, before folding it into the batter.
  • Zest the lemons before juicing them, since a soft, juiced lemon is much harder to zest cleanly.
  • Cool the loaf completely on a wire rack before glazing so the icing sets instead of sliding off.
  • Check for doneness at 45 minutes if you're using a light metal pan, since bake times shift with pan color.
  • Fold the courgette in gently at the very end to keep the batter from turning watery.

Variations

  • Swap half the spelt flour for wholegrain spelt for a denser, nuttier crumb with more fiber.
  • Add 50 g chopped walnuts or pistachios to the batter for extra crunch and texture contrast.
  • Skip the glaze and dust the cooled loaf with powdered sugar for a lighter, less sweet finish.

Storage and Reheating

Store the glazed loaf loosely covered at room temperature for up to 2 days. After that, the glaze softens and the crumb turns slightly sticky on the surface.

For longer storage, keep it in an airtight container in the fridge for up to 5 days. Bring slices to room temperature before serving so the crumb isn't cold and stiff.

To freeze, wrap the unglazed loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature and add the glaze once it's fully defrosted.

Serving Suggestions

Serve slices plain with coffee or tea, or warm them slightly in a low oven for a softer bite. The lemon glaze already adds enough sweetness on its own.

For brunch, pair a slice with plain yogurt and fresh berries to balance the sugar. A cup of Earl Grey works well alongside the lemon notes.

This loaf also holds up as a packed lunch treat. Wrap a slice in parchment and it travels without falling apart.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-courgette-lemon-loaf/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!