Lemon Zucchini Loaf

Lemon Zucchini Loaf

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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!

Rating:

★★★★★ 2 votes

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

How to Make Lemon Zucchini Loaf

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.

Printable Recipe Card

About Lemon Zucchini Loaf

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




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