Zucchini Lemon Loaf with Lemon Cream Cheese Icing, just in case you need a different recipe to use up the abundance of zucchini this time of the year. A fragrant, moist loaf, easy to make and delectable to eat, either in the morning or as a snack, or dessert. The beautiful crumb is speckled with grated zucchini and perfumed with lemon juice and zest. A luscious and tangy lemon cream cheese icing compliments the cake and adds some pizzazz.
Song of the Day: Unbelievable – Why Don’t We
The first time I had a slice of Zucchini Lemon Loaf was years ago, here in Canada, and it was one of my mother-in-law’s specialties.
Zucchini in a cake?
Before that, I had never heard of using zucchini in a cake. In Italy, we always had an abundance of zucchini in the summer, from my grandpa and my dad’s garden, but we only used them in every possible savory way. When I arrived in Canada, my mother in law surprised me with zucchini lemon cakes and chocolate zucchini cakes. The first bite and both these flavor combinations won me over.
Zucchini Lemon Cake
Of course, if we got to choose, we would ask her to make us a Chocolate Zucchini Cake with her usual Betty Crocker chocolate frosting as the end of our Sunday dinner. But once in a while, she would make a couple of Zucchini Lemon Loaves, unfrosted, and we would be the recipients of one to bring home. I remember her saying that she used to add a store-bought lemon pudding in the batter and that would make for a very moist and “lemony” crumb. It sure was soft and delicious!
Zucchini Lemon Loaf with Lemon Cream Cheese Icing
In all, these loaves are my answer to that lovely memory, although I don’t have her recipe, nor would I have used a store bought lemon pudding in the batter. In this Zucchini Lemon Loaf, I tried to use as many healthier ingredients as I could, consequently, using 2 parts all-purpose flour and 1 part soft white wheat flour, raw cane sugar, Greek yogurt, vegetable oil, as well as organic eggs from free range chickens, lemons, and zucchini. Organic for us is the way to go, but you feel free to choose whatever ingredients you prefer.
The Icing on the Cake
Once the loaves are done, how to enhance something that it’s already good? By adding the icing on the cake, lol. However, not my idea, and not my icing. It is one of Loreto’s amazing creations, and I have to say, it brought the loaf to a whole new level. A quick mix of cream cheese, icing sugar, lemon zest and juice, and finally, a touch of maple syrup. Loreto has this way with sauces and creams.
Nothing like sitting down and relaxing to a piece of this cake……….
With a nice cold glass of this most incredible organic milk, really for Loreto, as I am not one that enjoys milk, only in my coffee, however, this milk is something out of this world. The rich flavor and aroma have me on the fence as far as milk goes.
As for the Zucchini Lemon cake, words that best describe it are moist, crumbly, flavorful, fresh, lemony, creamy, and finally exceptionally good!
Song of the Day: Unbelievable – Why Don’t WePrint
Zucchini Lemon Loaf with Lemon Cream Cheese Icing. A fragrant, moist loaf, easy to make and delectable to eat, either in the morning or as a snack, or dessert. The beautiful crumb is speckled with grated zucchini and perfumed with lemon juice and zest. A luscious and tangy lemon cream cheese icing compliments the cake and adds some pizzazz.
Recipe adapted from A Latte Food
- 1 cup vegetable oil (I used sunflower oil)
- 6 oz plain Greek Yogurt
- 2 Tbsp lemon juice
- 3 large eggs
- 1 cup raw cane sugar
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 2 tsp lemon zest
- 1 tsp salt
- 2 cups grated zucchini
- 1 tsp vanilla extract
Lemon Cream Cheese Icing (for 2 loaves):
- 1 block (250 g) cream cheese, at room temperature
- 2 Tbsp icing (powdered sugar)
- 1 tsp maple syrup
- 1 tsp lemon juice
- zest of 1/2 a lemon
Preheat the oven to 350° F (180°C) and grease two loaf pans.
In the bowl of a stand mixer (or in a large bowl), beat together the oil, Greek yogurt, lemon juice, and sugar until combined.
Add in eggs, one at a time, beating well after each addition.
In a separate bowl, sift together flours, baking powder, baking soda, and salt. Add the lemon zest, and mix.
Add dry ingredients into wet ingredients, and mix with a spatula just until combined.
Add in grated zucchini and vanilla extract. Stir to combine.
Divide the batter -more or less- evenly between the two loaf pans.
Bake in the preheated oven for 50-55 minutes, or until golden brown, and a skewer (or cake tester) inserted in the center comes out clean.
Leave loaves in the pans on a rack to cool for at least 10 minutes before removing from the pan and finishing cooling on the rack.
For the icing:
- In a large bowl, using a handheld mixer on low/medium speed, beat the cream cheese, icing sugar, lemon juice, zest, and maple syrup, until creamy. Taste for sweetness or tartness, adjust according to your taste.
- Spread the icing with an offset spatula on the cooled loaf.
If you want to freeze one loaf, leave it unfrosted, wrap it well in plastic and place it in a ziplock bag. Consume within a month.
Halve the icing recipe if you’re only icing one loaf. Play with the lemon and sugar to make it as sweeter or tangier as you like.
Since I got introduced to zucchini in baked goods, I’ve been using it a lot. Hence, in our archive we have: