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Zucchini Lemon Loaf

This is another of Karen Gibbens' recipes; the Lemon Glaze was my addition. The loaf is fantastic without the glaze but the glaze adds another dimension to it. Double this recipe and you can put it in a bundt pan but you need to increase the baking time!

2 small zucchini

1 lemon

2 cups all purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/8 tsp. freshly grated nutmeg

3/4 cup granulated sugar

1 egg

1/2 cup milk

1/2cup vegetable oil

Preheat oven to 350º F. Grease 9 X 5 X 3' loaf pan. Grate unpeeled zucchini on a medium grater or food processor. Squeeze out moisture with your hands. Dry on a paper towel and measure out 1 cup. Finely grate lemon peel and squeeze juice from lemon.

Measure all dry ingredients into a large bowl. Stir with a fork until well blended. Beat egg with milk, oil and 2 tbsp lemon juice. Pour into the center of flour mixture. Immediately add zucchini and lemon peel and stir with a fork until all ingredients are moist. It will be thick. Turn into grease pan; smooth out top and bake 1 hour and 10 minutes or until a toothpick inserted into the center, comes out clean.

Lemon Glaze

3 tbsp. lemon juice

1/4 cup granulated sugar

Bring lemon juice and sugar to a boil. Spoon over Zucchini Loaf as it comes out of the oven.

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