Zucchini Lemon Loaf
Total time: 
Serves: 12
A fluffy, moist loaf with fresh lemon flavour and a must-add glaze! This recipe also doubles well if you want one for the freezer.
  • 2 cups cake and pastry flour (or all purpose flour)
  • ½ tsp salt
  • 2 tsp baking powder
  • 2 large eggs
  • ½ cup canola or vegetable oil
  • 1 cup sugar
  • ½ cup buttermilk or sour cream
  • Zest of 1 lemon
  • 2 Tbsp fresh lemon juice
  • 1 cup grated zucchini
  • GLAZE:
  • 1 cup powdered sugar
  • 2 Tbsp lemon juice
  • 1 Tbsp milk
  1. Preheat oven to 350 degrees Fahrenheit and lightly grease a 9x5-inch loaf pan.
  2. Whisk flour, salt and baking powder in a medium bowl and set aside.
  3. In a large bowl, whisk eggs, oil and sugar until very smooth. Add buttermilk, lemon zest and lemon juice and whisk well. Stir in zucchini.
  4. Add flour mixture to wet ingredients and stir until just combined.
  5. Pour batter into greased loaf pan and bake for 40-45 minutes, until a toothpick inserted in the centre comes out clean or with a few moist crumbs. Remove to cooling rack and let cool 5-10 minutes before running a butter knife around the edge to loosen and removing from pan to cool completely on rack.
  6. Make glaze and spoon over the bread. (I like to put a piece of waxed paper under the cooling rack to catch the drips for easy clean up). Let the glaze set before slicing and serving.
  7. If freezing, wrap completely cooled loaf in plastic wrap, then foil and freeze until needed.
Recipe by Hidden Ponies at https://hiddenponies.com/2015/03/zucchini-lemon-loaf/