Luscious Lemon Zucchini Loaf

The weather is getting colder and chances are you’ve already pulled your big, spiky zucchini plants out of the garden. Even though we won’t be picking any more zucchini for another 8 months, if you’ve got it shredded in the freezer, you’re in for a REAL TREAT! This recipe has been all over Facebook and there’s a reason for it- it’s fabulous!!! A client told me about it and by golly, I’m glad she did. It’s a real winner and all it takes are two star ingredients: zucchini and lemon. In my humble opinion, it’s a match made in heaven.

Here’s how to make it (it’s best to triple this recipe- just sayin’)

Preheat oven to 350F


1 1/2 c. flour

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

3/4 c. sugar (I use less)


1 c. shredded zucchini

1/4 c. cooking oil

1 egg

2 Tbsp lemon juice

zest of one lemon


1/2 c. icing sugar

1 Tbsp lemon juice

zest of 1 lemon

Mix together the wet ingredients then add the dry. Pour into a greased loaf pan and bake at 350F for 50-55 min, until a toothpick comes out clean. Let cool, remove from pan and then drizzle with glaze. This loaf tastes even better the second day.

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