lemon zucchini loaf
(2 ratings)
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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!
(2 ratings)
yield
2 loaves
prep time
20 Min
cook time
1 Hr
method
Bake
Ingredients For lemon zucchini loaf
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3 cflour, all-purpose
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1 1/2 cgranulated sugar
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1 cwalnuts, chopped
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1 Tbspbaking powder
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1 tspfreshly grated nutmeg
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1 tspcinnamon
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2 tspfreshly grated lemon peel
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1 tspsalt
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2/3 cvegetable oil
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2 cgrated zucchini
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1lemon, squeezed
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icing sugar
How To Make lemon zucchini loaf
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1Preheat oven to 350 degrees. Grease 2 loaf pans (8x4 or 9x5).
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2In a large bowl, combine all of the dry ingredients. Use a fork or whisk so that everything is well blended.
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3In a separate bowl, beat eggs slightly, add oil, zucchini and freshly grated lemon peel. Whisk or beat one minute.
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4Pour egg mixture into dry ingredients. Stir only until no more flour is visible. Do not over-mix or loaf will be tough.
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5Spread evenly in the prepared pans.
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6Bake 1 hour or until cake tester comes out clean. Cool in pans on wire rack 10 minutes, then remove and glaze while still warm.
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7To 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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