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    Home » Dessert

    Zucchini Lemon Loaf

    Published: Aug 30, 2023 by Zimmy · This post may contain Amazon and other affiliate links · Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    With almost an entire month left of summer, let us not be too quick to flip the page to pumpkin spice… or at least not until you try this Zucchini Lemon Loaf!

    A Zucchini Lemon Loaf sliced with glaze. Served with fresh fruit and edible flowers.

    Local zucchini, berries and stone fruit are packed with all the joys of summer. So whether you are sitting on the front porch drinking sweet tea or looking for the perfect end to a delicious barbecue, I suggest you make this zucchini lemon loaf, pick up some fresh local fruits and bask in the joy of all things summer!

    An orange market bag with fresh berries and vegetables.

    Ingredients

    • Eggs
    • Vegetable oil
    • Granulated sugar
    • Buttermilk
    • Lemon
    • All-purpose flour
    • Salt
    • Baking powder
    • Zucchini

    Glaze

    • Powdered sugar
    • Lemon juice
    • Milk

    Instructions

    Grease a loaf pan, then line it with parchment paper.

    Preheat the oven to 350°F.

    Crack the eggs into a large mixing bowl. Using a hand mixer, beat the eggs, then add in the oil and sugar. Continue to mix until combined.

    Add the buttermilk, lemon juice and zest to the bowl and mix well.

    In another mixing bowl, add the flour, salt, and baking powder. Stir to combine.

    Pour the dry ingredients through a fine mesh strainer and sift into the wet ingredients.

    Mix on low speed until the dry ingredients are blended in and the mixture is mostly smooth.

    Add the grated zucchini and using a spatula fold it into the mixture.

    Pour the mixture into the loaf pan and bake for 45-55 minutes, until a knife inserted into the middle of the loaf comes out clean and the top is light golden brown.

    Let the pan cool for 30 minutes. Then lift the two sides of the parchment surrounding the loaf and place the loaf on a cooling rack to cool completely.

    Prior to serving, prepare the glaze by mixing together the powdered sugar, lemon juice, and milk. Drizzle lightly over the top of the bread. Let the glaze harden for 10 to 15 minutes before slicing.

    Serve with fresh fruit and enjoy.

    Equipment

    Prepared using the Hestan Culinary Provisions Loaf Pan and Stainless Steel Mixing Bowls. Proud Hestan Culinary Ambassador. Opinions in this post are my own.

    Watch how this recipe was made here.

    Tried this recipe?

    If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.

    Cheers! James & Elaine

    📖 Recipe

    A Zucchini Lemon Loaf sliced with glaze. Served with fresh fruit and edible flowers.

    Zucchini Lemon Loaf

    Local zucchini, berries and stone fruit are packed with all the joys of summer. So whether you are sitting on the front porch drinking sweet tea or looking for the perfect end to a delicious barbecue, I suggest you make this zucchini-lemon loaf, pick up some fresh local fruits and bask in the joy of all things summer!
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 55 minutes mins
    Cooling time 45 minutes mins
    Total Time 2 hours hrs 5 minutes mins
    Course Dessert
    Cuisine North American
    Servings 8 Slices

    Ingredients
      

    • 2 eggs
    • ½ cup vegetable oil
    • 1 ⅓ cups granulated sugar
    • ½ cup buttermilk
    • 2 tablespoons lemon juice
    • zest from one lemon
    • 2 cups all-purpose flour
    • ½ teaspoon salt
    • 2 teaspoons baking powder
    • 1 cup yellow zucchini grated

    Glaze

    • ½ cup powdered sugar
    • ½ tablespoon lemon juice
    • ½ tablespoon milk

    Instructions
     

    • Grease a loaf pan, then line it with parchment paper.
    • Preheat the oven to 350°F.
    • Crack the eggs into a large mixing bowl. Using a hand mixer, beat the eggs, then add in the oil and sugar. Continue to mix until combined.
    • Add the buttermilk, lemon juice and zest to the bowl and mix well.
    • In another mixing bowl, add the flour, salt, and baking powder. Stir to combine.
    • Pour the dry ingredients through a fine mesh strainer and sift into the wet ingredients.
    • Mix on low speed until the dry ingredients are blended in and the mixture is mostly smooth.
    • Add the grated zucchini and using a spatula fold it into the mixture.
    • Pour the mixture into the loaf pan and bake for 45-55 minutes, until a knife inserted into the middle of the loaf comes out clean and the top is light golden brown.
    • Let the pan cool for 30 minutes. Then lift the two sides of the parchment surrounding the loaf and place the loaf on a cooling rack to cool completely.
    • Prior to serving, prepare the glaze by mixing together the powdered sugar, lemon juice, and milk. Drizzle lightly over the top of the loaf. Let the glaze harden for 10 to 15 minutes before slicing.
    • Serve with fresh fruit and enjoy.

    Video

    Keyword lemon zucchini loaf recipe, lemon zucchini loaf with glaze, recipe for zucchini lemon loaf, zucchini lemon pound cake
    Tried this recipe?Let us know how it was!

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    Hi, I’m James (aka Zimmy), a home chef who loves to grill year-round. In partnership with my wife Elaine, we work with and passionately promote the stories of local farmers, food producers/purveyors, as well as the products of companies who share our passion for quality, innovation and design.

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