This olive oil lemon zucchini loaf is so moist. Top it with a sweet lemony glaze and enjoy it as a snack, dessert or even for breakfast! It’s a great way to sneak extra veggies in.
I love growing vegetables in my garden for the summer. I am no expert by any means but I typically grow carrots, tomatoes, potatoes and zucchini. Honestly, it’s so rewarding when I harvest from my garden. Even the kids love it. By fall, I have way too much zucchini and I am findings ways to sneak it into my meals. Adding grated zucchini to my pasta sauce is a great way to start but this time, I made it into a loaf!
I really hope you will enjoy my zucchini madness because this recipe is too good to pass up. This lemon zucchini loaf is made with olive oil. Olive oil is so fragrant; this loaf is the BEST! You must make it.
Lemon Zucchini Loaf Ingredients
Alright, let’s make our shopping list! To make this recipe, you will need…
- Zucchini adds so much moisture to the loaf. You can’t taste it but you will see the pretty green speckles in the loaf. If your kids aren’t keen on seeing anything green, you can peel the skin off.
- All parts of the lemon add great flavor thanks to the zest, juice and the sweet lemon glaze. Don’t skip the glaze. I actually drizzle more on top of each slice that I eat.
- I use roasted California walnut olive oil in this recipe from Evoolution. If you don’t want to use olive oil, you can use any neutral oil, like canola oil or vegetable oil.
- Baking soda, baking powder, salt, sugar and egg are basic kitchen ingredients that you might have at home already!
Let’s Bake it!
- In a stand mixer, mix oil and sugar until well combined.
- Mix in egg, shredded zucchini, lemon juice and zest.
- Add flour, salt, baking soda and powder. Mix until it is just incorporated.
- Bake 350F for 55 minutes or until toothpick comes out clean.
- Allow to rest in loaf pan for 10 minutes. Remove and cool completely on cooling rack. Drizzle lemon icing on top. Enjoy!
Lastly, if you make this lemon zucchini loaf, be sure to leave a comment or give this recipe a rating! I love to hear from you guys and respond to each and every comment. Also, don’t forget to tag me @cookwith.chopsticks and #cookwithchopsticks on Instagram! Looking through the photos of recipes you have made makes me sooooo happy!
More lemony recipes
Lemon Zucchini Loaf
Ingredients
Lemon Zucchini Loaf
- ½ cup olive oil or any neutral oil
- ¾ cup sugar
- 1 cup zucchini shredded, do not squeeze
- 1 egg
- 2 tbsp lemon juice
- zest of one lemon
- 1.5 cups flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
Lemon Drizzle
- 1 tbsp lemon juice
- ½ cups icing sugar or less to desired consistency
Instructions
Lemon Zucchini Loaf
- Preheat oven to 350F. Line loaf pan with parchment paper.
- In a stand mixer, mix oil and sugar until well combined. Mix in egg, shredded zucchini, lemon juice and zest.
- Add in dry ingredients: flour, salt, baking soda and powder. Mix until it is just incorporated. Pour into prepared loaf pan.
- Bake 350F for 55 minutes or until toothpick comes out clean. Oven times vary.
- Allow to rest in loaf pan for 10 minutes on cooling rack. Remove from pan and cool completely on cooling rack.
Lemon Glaze
- Mix 1 tbsp lemon juice and icing sugar until desired consistency. Drizzle over top cooled loaf. Enjoy!
