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–+ servings
Lemon Zucchini Loaf

Lemon Zucchini Loaf

This Lemon Zucchini Loaf is one of the most delicious, tender, flavourful, and moist loaves you can ever make.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast, Dessert
Cuisine American, European
Servings 10 Servings
Calories 312 kcal

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
Keyword Lemon Zucchini Loaf, Zucchini Cake
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