lemon zucchini loaf
(2 RATINGS)
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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prep time
20 Min
cook time
1 Hr
method
Bake
yield
2 loaves
Ingredients
- 3 cups flour, all-purpose
- 1 1/2 cups granulated sugar
- 1 cup walnuts, chopped
- 1 tablespoon baking powder
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon cinnamon
- 2 teaspoons freshly grated lemon peel
- 1 teaspoon salt
- 2/3 cup vegetable oil
- 2 cups grated zucchini
- 1 - lemon, squeezed
- - icing sugar
How To Make lemon zucchini loaf
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Step 1Preheat oven to 350 degrees. Grease 2 loaf pans (8x4 or 9x5).
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Step 2In a large bowl, combine all of the dry ingredients. Use a fork or whisk so that everything is well blended.
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Step 3In a separate bowl, beat eggs slightly, add oil, zucchini and freshly grated lemon peel. Whisk or beat one minute.
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Step 4Pour egg mixture into dry ingredients. Stir only until no more flour is visible. Do not over-mix or loaf will be tough.
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Step 5Spread evenly in the prepared pans.
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Step 6Bake 1 hour or until cake tester comes out clean. Cool in pans on wire rack 10 minutes, then remove and glaze while still warm.
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Step 7To 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Desserts
Category:
Sweet Breads
Tag:
#Healthy
Keyword:
#Yummy
Keyword:
#Summer
Method:
Bake
Ingredient:
Flour
Culture:
Canadian
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