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.