Best Lemon Zucchini Loaf Recipes

Lemon Blueberry Zucchini Loaf image

Provided by Patsy Fowler

Time 1h10m

Number Of Ingredients 16

Steps:

1. preheat oven to 350. grease 2 9x5 inch loaf pans and coat sides with 1/4 cup sugar, set aside.
2. in large bowl, combine the flour, baking powder, baking soda and salt. add in the blueberries, toss to coat and set aside.
3. in a medium bowl, beat eggs with sugar, until light and fluffy. add in the canola oil and blend well. add the milk, lemon juice and lemon zest and blend until well combined. stir in zucchini, until evenly distributed in mixture.
4. add this mixture to the dry ingredients and blend everything together, until just combined.
5. pour batter into prepared loaf pans and bake at 350 for 45-60 minutes, or until toothpick inserted in center comes out clean.
6. cool in pan 10 minutes, then remove to a wire rack and cool completely. while loaf is cooling you can make the glaze.
7. in a small bowl, mix the powdered sugar, lemon juice and zest until well blended. spoon glaze over cooled loaf. let glaze set, then serve.

ZUCCHINI SPICE LOAF WITH LEMON THYME BUTTER image

Categories Vegetable

Yield 12

Number Of Ingredients 18

2½ cups (625 mL) all-purpose flour
2 tsp (10 mL) ground ginger
1 tsp (5 mL) baking powder
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
½ tsp (2 mL) ground allspice
½ tsp (2 mL) ground nutmeg
¾ cup (175 mL) packed brown sugar
2 eggs
¾ cup (175 mL) buttermilk
1/3 cup (75 mL) butter, melted
2 tsp (10 mL) grated lemon rind
1½ cups (375 mL) shredded zucchini
1 cup (250 mL) chopped toasted pecans (optional)
Lemon Thyme Butter
¼ cup (50 mL) butter, at room temperature
½ tsp (2 mL) grated lemon rind
¼ tsp (1 mL) finely chopped fresh thyme or lemon thyme

Steps:

Preheat oven to 350ºF (180ºC). 2. In a large bowl, combine flour, ginger, baking powder, baking soda, salt, allspice and nutmeg. Whisk together sugar, eggs, buttermilk, butter and lemon rind in a separate bowl. Pour over the dry ingredients and sprinkle with zucchini and pecans, if using. Stir together just until moistened. 3. Spread into a greased 9 x 5-inch (23 x 12-cm) metal loaf pan. Bake for 60 to 70 minutes or until a toothpick inserted in centre comes out clean. Cool in pan on a rack for 10 minutes, then remove from pan onto rack and cool completely. 4. Meanwhile, mash together butter, lemon rind and thyme until blended. Place in a small serving bowl and serve with slices of loaf.

Lemon Zucchini Loaf image

Provided by Edith Kehoe

Time 1h20m

Number Of Ingredients 12

3 c flour, all-purpose
1 1/2 c granulated sugar
1 c walnuts, chopped
1 Tbsp baking powder
1 tsp freshly grated nutmeg
1 tsp cinnamon
2 tsp freshly grated lemon peel
1 tsp salt
2/3 c vegetable oil
2 c grated zucchini
1 lemon, squeezed
icing sugar

Steps:

1. Preheat oven to 350 degrees. Grease 2 loaf pans (8x4 or 9x5).
2. In a large bowl, combine all of the dry ingredients. Use a fork or whisk so that everything is well blended.
3. In a separate bowl, beat eggs slightly, add oil, zucchini and freshly grated lemon peel. Whisk or beat one minute.
4. Pour egg mixture into dry ingredients. Stir only until no more flour is visible. Do not over-mix or loaf will be tough.
5. Spread evenly in the prepared pans.
6. Bake 1 hour or until cake tester comes out clean. Cool in pans on wire rack 10 minutes, then remove and glaze while still warm.
7. To make glaze, add just enough icing sugar to make fairly runny glaze. Drizzle over top of loaves while still warm. You will not need entire glaze, in fact I only use a couple of spoons so that it doesn't overwhelm the loaf.