This Lemon Zucchini Loaf is one of the most delicious, tender, flavourful, and moist loaves you can ever make.
This Lemon Zucchini Loaf is one of the most delicious, flavourful, and moist loaves you can make.
About This Lemon Zucchini Loaf
- This Lemon Zucchini Loaf is a perfect loaf. It is light and airy, fluffy, moist, and flavourful, and all that goodness is because of one ingredient that might sound a bit strange in a cake batter: the one and only Zucchini. Zucchini creates a tender and velvety cake crumb.
- This cake is also infused with Lemon juice and Zest. Lemon zest brings a ton of flavour and aroma to the Lemon Zucchini Loaf.
- This recipe calls for ingredients such as Sour Cream and Buttermilk, which both contain acid that, when in contact with leaveners, creates a fluffy and tender crumb.
- The other ingredients are straightforward and simple: All-Purpose Flour, Baking Powder and Soda, Sugar, Egg, Oil, Milk, and Vanilla Extract.
How To Make This Loaf
- Making this Lemon Zucchini Loaf is easy, and an electric mixer is unnecessary.
- Sift all dry ingredients and set aside.
- Massage the lemon zest into the granulated sugar until the zest releases its aroma.
- Beat the egg, sugar, and vanilla extract until all ingredients are well combined.
- Mix the buttermilk, milk, sour cream, and lemon juice separately and add it to the above mixture, alternating with the dry ingredients. Start and finish with dry ingredients. Use a rubber spatula to mix the mixture.
- Fold in the shredded zucchini and gently mix.
- Line a 9 X 5-inch loaf pan with parchment paper and pour the batter into the pan. I used this paper from Betty Crocker.
- Bake for 40-50 minutes or until an insert comes out clean.
- Let it cool in the pan for 15 minutes, then transfer it to the cooling rack and let it cool down fully.
How To Make The Glaze
- We need Lemon juice, powdered sugar, vanilla extract, and milk to make the glaze.
- Mix all the ingredients until smooth and lump-free. The mixture should have the consistency of honey. If it is too runny, add more powdered sugar; if it is too stiff, add more milk.
- Glaze the cool loaf and enjoy.
See more loaf recipes here:
Better Than Starbucks Lemon Loaf
Storing: Slice and store this loaf in an airtight container in the fridge for one week or frozen for up to one month.
Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
LEAVE ME A STAR REVIEW IF YOU TRIED THIS RECIPE AND LIKED IT.
📖 Recipe
Lemon Zucchini Loaf
This Lemon Zucchini Loaf is one of the most delicious, tender, flavourful, and moist loaves you can ever make.
Ingredients
For The Zucchini Loaf
- 1 tablespoon Lemon zest, One large lemon
- 2 tablespoon Lemon Juice, One large lemon
- 1 cup Granulated sugar
- 1 Egg, Room-temperature
- ⅓ cup Oil
- 1 tablespoon Vanilla extract
- ½ cup Milk, Room-temperature
- ¼ cup Buttermilk, Room-temperature
- ¼ cup Sour cream, Room-temperature
- 2¾ cup All-purpose flour, Spooned and levelled
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 1½ cups Zucchini, 2 medium zucchini
For The Glaze
- 1 cup Powdered sugar
- ½ tablespoon Butter, Melted
- 1 tablespoon Lemon juice
- 1-2 tablespoon Milk
Instructions
How To Make The Loaf
- Preheat the oven to 350℉. Line a 9X5 inch loaf pan with parchment paper and set aside.
- Sift all dry ingredients and set aside.2¾ cup All-purpose flour, 2 teaspoon Baking powder, ½ teaspoon Baking soda, ¼ teaspoon Salt
- Massage the lemon zest into the granulated sugar until it releases its aroma. Beat the egg, sugar, and vanilla extract until well combined.1 tablespoon Lemon zest, 1 cup Granulated sugar, 1 tablespoon Vanilla extract, 1 Egg
- Mix the buttermilk, milk, sour cream, oil, and lemon juice separately and add it to the above mixture, alternating with the dry ingredients. Start and finish with dry ingredients. Use a rubber spatula to mix the mixture.2 tablespoon Lemon Juice, ⅓ cup Oil, ½ cup Milk, ¼ cup Buttermilk, ¼ cup Sour cream
- Fold in the shredded zucchini and gently mix.1½ cups Zucchini
- Pour the batter into the lined loaf pan.
- Bake for 40-50 minutes or until an insert comes out clean. Let it cool in the pan for 15 minutes, then transfer it to the cooling rack and let it cool down fully.
How To Make The Glaze
- Mix all the ingredients until smooth and lump-free. The mixture should have the consistency of honey. If it is too runny, add more powdered sugar; if it is too stiff, add more milk. Glaze the cool loaf and enjoy.1 cup Powdered sugar, ½ tablespoon Butter, 1 tablespoon Lemon juice, 1-2 tablespoon Milk
Nutrition
Calories: 312kcalCarbohydrates: 61gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 24mgSodium: 224mgPotassium: 137mgFiber: 1gSugar: 22gVitamin A: 148IUVitamin C: 7mgCalcium: 90mgIron: 2mg
Tried this recipe?Let us know how it was!
Bita says
This one is a winner! I encourage everyone to try it.