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lemon loaf

Lemon Zucchini Loaf

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.
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Prep Time 20 minutes
Cook Time 55 minutes
Resting Time 45 minutes
Total Time 2 hours
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

Lemon Zucchini Loaf
  1. Preheat oven to 350F. Line loaf pan with parchment paper.
  2. In a stand mixer, mix oil and sugar until well combined. Mix in egg, shredded zucchini, lemon juice and zest.
  3. Add in dry ingredients: flour, salt, baking soda and powder. Mix until it is just incorporated. Pour into prepared loaf pan.
  4. Bake 350F for 55 minutes or until toothpick comes out clean. Oven times vary.
  5. Allow to rest in loaf pan for 10 minutes on cooling rack. Remove from pan and cool completely on cooling rack.
Lemon Glaze
  1. Mix 1 tbsp lemon juice and icing sugar until desired consistency. Drizzle over top cooled loaf. Enjoy!

Notes

Double the glaze recipe if you want to drizzle more over your loaf. I wouldn't skip out on the glaze. It's so yummy!
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