lemon zucchini loaf

★★★★★ 2 Reviews
eck77 avatar
By Edith Kehoe
from Ottawa, ON

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!

serves 2 loaves
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For lemon zucchini loaf

  • 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
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How To Make lemon zucchini loaf

  • 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.
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