Lemon Zucchini Loaf Cake Recipe

Name: Lemon Zucchini Loaf Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE LOAF:; 2 cups Unbleached All-purpose Flour; 2 teaspoons Baking Soda; 1/2 teaspoons Salt; 2 whole Eggs; 1/2 cups Canola Oil; 2/3 cups Sugar; 1/2 cups Buttermilk; 2 Tablespoons Lemon Juice; 1 whole Lemon, Zested; 1 cup Zucchini, Grated; FOR THE GLAZE:; 1 whole (juice Of) Lemon; 1 cup Sugar

Servings: persons

FOR THE LOAF:
2 cups Unbleached All-purpose Flour
2 teaspoons Baking Soda
1/2 teaspoons Salt
2 whole Eggs
1/2 cups Canola Oil
2/3 cups Sugar
1/2 cups Buttermilk
2 Tablespoons Lemon Juice
1 whole Lemon, Zested
1 cup Zucchini, Grated
FOR THE GLAZE:
1 whole (juice Of) Lemon
1 cup Sugar

1
["Preheat oven to 350 F. Grease and flour a 9x5"" loaf pan; set aside.", "In a large bowl, blend flour, baking powder, and salt; set aside.", "In a medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.", "Add this mixture into the dry ingredients in the large bowl and blend everything together, but don't overmix.", "Pour batter into prepared 9x5"" loaf pan and bake at 350 F for 45 minutes, or until a toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes). Cool in pan 10 minutes, then remove it from the pan to a wire rack and cool completely. While loaf is cooling, you can make the glaze...", "In a small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve."]

1108

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE LOAF:, 2 cups Unbleached All-purpose Flour, 2 teaspoons Baking Soda, 1/2 teaspoons Salt, and more.

Yes, Lemon Zucchini Loaf Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Zucchini Loaf Cake

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