Lemon Zucchini Loaf Recipe

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Lemon Zucchini Loaf

Edith Kehoe

By
@eck77

This is a very fragrant zucchini loaf recipe, which a colleague gave me 20 years ago but I had misplaced. With an abundant crop this year, I'm glad I found it!


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Serves:

2 loaves

Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Ingredients

3 c
flour, all-purpose
1 1/2 c
granulated sugar
1 c
walnuts, chopped
1 Tbsp
baking powder
1 tsp
freshly grated nutmeg
1 tsp
cinnamon
2 tsp
freshly grated lemon peel
1 tsp
salt
2/3 c
vegetable oil
2 c
grated zucchini
1
lemon, squeezed
icing sugar

Directions Step-By-Step

1
Preheat oven to 350 degrees. Grease 2 loaf pans (8x4 or 9x5).
2
In a large bowl, combine all of the dry ingredients. Use a fork or whisk so that everything is well blended.
3
In a separate bowl, beat eggs slightly, add oil, zucchini and freshly grated lemon peel. Whisk or beat one minute.
4
Pour egg mixture into dry ingredients. Stir only until no more flour is visible. Do not over-mix or loaf will be tough.
5
Spread evenly in the prepared pans.
6
Bake 1 hour or until cake tester comes out clean. Cool in pans on wire rack 10 minutes, then remove and glaze while still warm.
7
To make glaze, add just enough icing sugar to make fairly runny glaze. Drizzle over top of loaves while still warm. You will not need entire glaze, in fact I only use a couple of spoons so that it doesn't overwhelm the loaf.

About this Recipe

Main Ingredient: Flour
Regional Style: Canadian
Other Tag: Healthy
Hashtags: #Yummy, #Summer