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The Kitchen Paper

7 January, 2014 By Mary

Lemon Zucchini Loaf

Lemon Zucchini Loaf | thekitchenpaper.com

I feel like Montana is getting away with a serious weather crime right now. Everyone else is suffering crazy cold temperatures, and we’re here in balmy 20-40 F weather! I didn’t think it was possible for Atlanta to be colder than Bozeman… but apparently it is! Crazy polar vortex!

Lemon Zucchini Loaf | thekitchenpaper.com

I have a few cold-weather soups to share with you in the next few weeks (which I’ve been eating non-stop), but I thought today called for some veggies hidden in sugar. Zucchini cake! Or loaf. Or whatever you prefer to call it. I am in full citrus mode here, so when I saw this recipe on pinterest I KNEW I had to make it asap. Luckily, I had a zucchini in the fridge ready for using. BOOM!

Lemon Zucchini Loaf | thekitchenpaper.com

As with anything involving citrus and sugar, I highly recommend starting by creaming the butter, sugar, and zest together. Most recipes call for adding the zest later, but by adding it with the sugar it’ll release more flavor with the friction of rubbing against the sugar! That’s a little tip I learned from Joy — she’s full of them!

Lemon Zucchini Loaf | thekitchenpaper.com

Another tip, so you don’t have a soggy loaf, is to squeeze your shredded zucchini before putting it in the batter. I used a cheesecloth, but you could use any meshy material. Squeeze hard! You’ll be amazed at how much liquid comes out. Save it for your smoothie, if you want!

Lemon Zucchini Loaf | thekitchenpaper.com

I made two smaller loaves out of this recipe, but if you have a long loaf pan you could make one. Or a small loaf and some cupcakes! Oooh that’d be fun! My brain has been turning everything into cupcakes lately (weird). I think my next veggies-in-sugar creation will be chocolate carrot cake cupcakes! Lookout!

Lemon Zucchini Loaf
 
Print
Prep time
15 mins
Cook time
50 mins
Total time
1 hour 5 mins
 
Recipe: adapted from Kitchen Klatsch
Ingredients
  • ⅔ cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 Tbsp lemon zest
  • 4 eggs
  • ¼ cup sour cream
  • Juice of one Lemon
  • 1 tsp vanilla extract
  • 2½ cups shredded zucchini (about 1 large zucchini)
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 2 oz cream cheese, softened
  • 2 Tbsp lemon juice
  • 2 cups powdered sugar, sifted
Instructions
  1. Preheat the oven to 350 F. Butter a large loaf pan, or two small loaf pans, and line with buttered parchment.
  2. Cream together the butter, sugar, and lemon zest until light and fluffy.
  3. Add the eggs one at a time, mixing until fully incorporated between each.
  4. Add the sour cream, and mix until incorporated.
  5. Add the lemon juice and vanilla.
  6. Squeeze the excess liquid from the zucchini, then add it to the batter. Fold to combine.
  7. In a separate bowl, whisk together the flour and baking soda before adding to the wet mixture. Mix to combine, taking care to not over-mix.
  8. Bake for 50 minutes, or until a cake tester comes out clean.
  9. Let cool 10 minutes before running a knife around the edges, and gently pulling out to cool on a rack.
  10. When fully cooled, mix the cream cheese, lemon juice, and powdered sugar together to make a glaze. Pour or spread over the cake.
3.2.2208

 

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Filed Under: Breads Tagged With: Cake, glaze, lemon, lemon loaf, zucchini, zucchini bread

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Reader Interactions

Comments

  1. Dina says

    9 January, 2014 at 10:12 am

    it looks like a refreshing cake!

  2. Shadda says

    3 February, 2014 at 10:35 pm

    Everyone LOVED this loaf! It was moist and super flavorful. Thanks for sharing such an easy and delicious recipe.

  3. Maureen says

    27 February, 2014 at 1:10 pm

    Confused – does the juice of the whole lemon go into the cake batter or do you take out the 2 Tablespoons for the glace?

    • Mary says

      27 February, 2014 at 1:41 pm

      Sorry for the confusion, Maureen! The 2 Tbsp for the glaze is separate from (in addition to) the juice of the whole lemon.

      Have fun!

  4. Audrey says

    12 April, 2014 at 6:51 am

    Chocolate carrot cake cupcakes sound like a wonderful idea! (So does this- love the idea of zuchini bread and something other than chocolate) Did you ever end up making them?

    • Mary says

      12 April, 2014 at 9:10 am

      I did end up making them! They were awesome! http://c02.ddd.mwp.accessdomain.com/chocolate-coconut-milk-carrot-cake-cupcakes/

  5. peg says

    1 August, 2014 at 12:14 pm

    the ingredients say baking powder and the directions say add the baking soda.. My 2 loafs are currently baking- sure hope it’s baking powder because that’s what i used.

    • Mary says

      1 August, 2014 at 10:22 pm

      Oy! Thanks for letting me know! I’ll take a look. I hope it turned out for you!

Trackbacks

  1. Zucchini! | Lifestyle Junkie Abroad says:
    29 May, 2014 at 12:45 pm

    […] we have the Lemon Zucchini Loaf, a recipe I found on The Kitchen Paper. It takes a pile of mushy zucchini, which some people might find rather […]

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I'm Mary! Thanks for stopping by — welcome to The Kitchen Paper! I develop recipes in Portland, OR when I'm not out exploring the PNW, practicing yoga, or building websites. Read More…

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