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  • Writer's pictureTerri Windover

Lemon Zucchini Bread

Lemon is one of my favourite flavours and when it's added to the incredibly versatile zucchini you get this super moist and tender lemon zucchini bread. It's melt in your mouth texture will have you falling in love at the first bite. 


1¼ cup granulated sugar

6 tbsp extra virgin olive oil

2 eggs, room temperature

⅓ cup vanilla almondmilk

2 tbsp lemon juice

1 tsp vanilla or almond extract

2 cups cake flour*(can substitute all purpose flour*)

1¼ tsp baking powder

½ tsp kosher salt

1½ cup shredded zucchini, drained and squeezed dry

2 tbsp lemon zest


1 cup powdered sugar

1-2 tbsp lemon juice

*Converting from all purpose flour to cake flour: Take one cup of all purpose flour, spooned and leveled. Remove two tablespoons, and then add two tablespoons of cornstarch to the all purpose flour. Sift together before using. 1 cup AP flour – 2 tbsp AP flour + 2 tbsp cornstarch = 1 cup cake flour


Preheat oven to 350F.

Spray a loaf pan with baking spray and line with parchment paper. Set aside.

Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.

In a large bowl, combine the sugar and olive and oil. Whisk to combine.

Add eggs and almondmilk and whisk together.

Add lemon juice and vanilla extract and stir to combine.

Add flour mixture and stir just until incorporated.

Fold in zucchini and lemon zest. Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.

Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on rack.

Glaze: In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth. Drizzle the glaze over the cake. Slice and serve. 

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