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.
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!
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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