How To Make LUSCIOUS Lemon Zucchini Loaf

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is less processed and has a lower glycemic index.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces calories and adds moisture.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans provide a similar texture and flavor.

Start with dry ingredients: mix 3 cups of all-purpose flour, 1 and 1/2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt in a bowl and set aside.

In another bowl, combine 60 g of melted butter, 120 ml of vegetable oil, and 1 and 1/4 cups of sugar and mix well.

Add 2 beaten eggs, 1 tablespoon of vanilla extract, 2 tablespoons of lemon juice, and the zest of one lemon to the wet mixture and mix again.

Grate 1 large zucchini and add it to the mixture.

Fold the dry ingredients into the wet ingredients using a spatula.

Add 1/4 cup of milk to the batter and mix until combined.

Grease and line a loaf pan with parchment paper, then pour the batter into the pan.

Preheat the oven to 350°F (about 175°C).

Bake the zucchini bread for 40 to 55 minutes.

Once baked, let the zucchini bread cool down completely.

For the glaze, mix 3/4 cup of icing sugar with 2 tablespoons of lemon juice and stir until smooth.

Add extra lemon zest to the glaze for garnish and drizzle it over the cooled loaf.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens