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Baking
Lemon Zucchini Loaf
A tender cake featuring hidden zucchini and a bright citrus kick, finished with a zesty lemon glaze. Perfect for afternoon tea or dessert.
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Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Finely grate the zucchini and squeeze out the excess moisture.
2
Whisk together the sugar, egg, and vegetable oil.
3
Fold in the squeezed zucchini, lemon juice, and lemon zest, then mix well.
4
Add the flour, baking powder, baking soda, and salt, mixing until just combined.
5
Transfer the batter into a loaf pan and bake for 40 minutes at 350°F (180°C).
6
Let the baked loaf cool completely.
7
To make the glaze, whisk together the powdered sugar and lemon juice until smooth and creamy.
8
Drizzle the glaze over the cooled cake and let it set for about 30 minutes.
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