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!
prep time20 Min
cook time1 Hr
Ingredients For lemon zucchini loaf
1 1/2 c
freshly grated nutmeg
freshly grated lemon peel
How To Make lemon zucchini loaf
Preheat oven to 350 degrees. Grease 2 loaf pans (8x4 or 9x5).
In a large bowl, combine all of the dry ingredients. Use a fork or whisk so that everything is well blended.
In a separate bowl, beat eggs slightly, add oil, zucchini and freshly grated lemon peel. Whisk or beat one minute.
Pour egg mixture into dry ingredients. Stir only until no more flour is visible. Do not over-mix or loaf will be tough.
Spread evenly in the prepared pans.
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.
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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