Zucchini Lemon Loaf
Serves 920 mins prep60 mins cook
The perfect end of summer loaf cake, this Zucchini Lemon Loaf is moist and bright with a little warmth and spice from the ginger and cinnamon.
0 servings
What you need
tsp ground cinnamon
oz olive oil
tsp ground ginger
oz lemon juice
tsp fine sea salt
tsp baking soda
tsp vanilla extract
tsp baking powder
Instructions
0 Preheat the oven to 350 F and place a rack in the center of the oven. Cake 2 In a large mixing bowl, add in the lemon zest and granulated sugar. Use your fingers to rub the zest into the sugar until the sugar starts to clump from the oils. 3 Add in the oil, cinnamon, ginger, salt, and vanilla and whisk until smooth. 4 Crack in the eggs and whisk again. 5 Grate in the zucchini and whisk once more. 6 Pour in the all purpose flour along with the baking soda and baking powder right on top of the flour. 7 Use the whisk to first whisk the baking soda and baking powder into the flours and then completely in with the wet ingredients. 8 Place a parchment paper sling into the pan that goes from one long side, across the bottom and back up the other side. 9 Pour the batter into the 1 lb loaf pan. Bake 11 Place the cake in the hot oven and bake for 30 minutes. After the 30 minutes have passed, rotate the cake 180 degrees and bake for another 30 minutes. 12 Check to see if the cake is done by poking a toothpick into the center and check to make sure it comes out clean without any raw cake batter. You can also tell a bit by looking at the crack that forms to see if it still looks wet inside. For me it took about an hour and 8 minutes to fully bake. 13 Once baked, take the pan out of the oven and leave to cool for 10 minutes. 14 While it cools make the lemon drizzle by stirring together lemon juice and sugar. 15 After 10-15 minutes of letting the cake cool, loosen the edges of the cake from the pan with a knife. Poke the surface of the cake all over with a toothpick. 16 Carefully and slowly drizzle the lemon sugar mixture over the cake. You can do this in a couple of passes because it will try to just run over the edges of the cake. Use the parchment paper to carefully lift the cake out of the pan slightly to let the drizzle run down the sides. 17 Use up all of the drizzle and then leave the cake to cool for at least 45 minutes. 18 Once cooled, use the parchment paper to lift the cake out and cut it into 9 slices. 19 Store leftovers in an airtight container either at a cool room temperature or in the fridge!View original recipe