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Zucchini Lemon Loaf with Lemon Cream Cheese Icing

  • Author: Nicoletta
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 2 loaves 1x
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking

Description

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


Ingredients

  • 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

Instructions

  1. Preheat the oven to 350° F (180°C) and grease two loaf pans.
  2. In the bowl of a stand mixer (or in a large bowl), beat together the oil, Greek yogurt, lemon juice, and sugar until combined.
  3. Add in eggs, one at a time, beating well after each addition.
  4. In a separate bowl, sift together flours, baking powder, baking soda, and salt. Add the lemon zest, and mix.
  5. Add dry ingredients into wet ingredients, and mix with a spatula just until combined.
  6. Add in grated zucchini and vanilla extract. Stir to combine.
  7. Divide the batter -more or less- evenly between the two loaf pans.
  8. 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.
  9. 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:

  1. 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.
  2. Spread the icing with an offset spatula on the cooled loaf.

Notes

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.

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