• Catherine Irvin

Lemon Zucchini Loaf

Updated: Jul 16, 2020

Here's to my first zucchini bread and a successful one! Summertime loves spritzing citrus into our lives, whether it be a zesty cocktail or baked goods. Lemon adds flare to this particular bread, while the zucchini is subtle but necessary for moisture. The glaze on top melts into each crevice of the bread, giving every bite a little sweetness to counteract the tart lemon flavor.




1 2/3 cup all-purpose flour

1 1/2 cups sugar

1 cup zucchini, shredded

1/2 cup sour cream

1/2 cup lemon olive oil

2 eggs

1 Tbsp lemon extract

2 tsp lemon zest

1/2 lemon, juiced

1 tsp baking soda

1/4 tsp baking powder

1 tsp salt

1 tsp vanilla extract

for the glaze...

1 1/4 cups powdered sugar

1 tsp lemon extract

2 Tbsp milk

In a large bowl, add wet ingredients and zucchini. Mix thoroughly until combined. Add dry mixture into wet ingredients and fold until flour blends in.

Place batter into a buttered loaf pan and bake at 325ºF for 1 hr 15 mins.

Remove from oven once baked and let sit for about 5 mins. Transfer loaf to a drying rack with parchment paper underneath. Starting from the center, pour glaze over bread and work slowly to the edges. Glaze should melt into the loaf. Give bread 10 more mins to cool down and for the glaze to set.

Enjoy warm out of the oven or my unpopular opinion- cold from the fridge!

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