Name: Lemon Zucchini Loaf With Tangy Glaze
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups (480 ml) all-purpose flour (240 grams); 1 teaspoon (5 ml) baking powder (4 grams); 1/2 teaspoon (3 ml) baking soda (3 grams); 1/2 teaspoon (3 ml) salt (3 grams); 1 cup (240 ml) granulated sugar (200 grams); 2 large eggs; 1/2 cup (120 ml) vegetable oil (120 milliliters); 1/4 cup (60 ml) plain yogurt (60 grams); 1 tablespoon (15 ml) lemon zest (from 1 lemon); 1/4 cup (60 ml) freshly squeezed lemon juice (60 milliliters); 1 cup (240 ml) grated zucchini (about 1 medium zucchini); For the glaze:; 1 cup (240 ml) powdered sugar (120 grams); 2 tablespoons (30 ml) lemon juice (30 milliliters)

Description

Indulge in our delicious Lemon Zucchini Loaf recipe with a tangy glaze. Learn how to bake this moist and flavorful treat for a delightful culinary experience.

Ingredients

2 cups (480 ml) all-purpose flour (240 grams)
1 teaspoon (5 ml) baking powder (4 grams)
1/2 teaspoon (3 ml) baking soda (3 grams)
1/2 teaspoon (3 ml) salt (3 grams)
1 cup (240 ml) granulated sugar (200 grams)
2 large eggs
1/2 cup (120 ml) vegetable oil (120 milliliters)
1/4 cup (60 ml) plain yogurt (60 grams)
1 tablespoon (15 ml) lemon zest (from 1 lemon)
1/4 cup (60 ml) freshly squeezed lemon juice (60 milliliters)
1 cup (240 ml) grated zucchini (about 1 medium zucchini)
For the glaze:
1 cup (240 ml) powdered sugar (120 grams)
2 tablespoons (30 ml) lemon juice (30 milliliters)

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Instructions

Preheat the oven to 350°F (175°C).
Grease a 9×5-inch loaf pan with cooking spray or butter.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the sugar and eggs until they are light and fluffy.
Add the vegetable oil, yogurt, lemon zest, and lemon juice to the egg mixture, and mix well.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Gently fold in the grated zucchini until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and lemon juice until smooth.
Once the loaf is completely cooled, drizzle the glaze over the top.
Let the glaze set for a few minutes before slicing and serving.

Notes

Ensure the zucchini is finely grated to evenly distribute for a moist texture in the loaf.
Whisk the powdered sugar and lemon juice until smooth for a perfect glaze consistency.
Use fresh lemon zest and juice for a vibrant citrus flavor that complements the zucchini beautifully.