Lemon Zucchini Loaf

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A moist lemon sponge speckled with green zucchini and generously drizzled with a tangy, zesty lemon glaze makes for a perfect summer loaf. Sure, it isn’t summer anymore but if you love citrus, this one makes a lovely simple sponge. Let’s get to the strange bit, zucchini in a dessert? The thought of that made me cringe a bit as well a few years ago, but the lovely green speckled sponge was something I couldn’t resist trying out for myself someday. And at the end of it all, even if you despise eating your greens, you can’t really go wrong with a citrus sponge!

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PREPARATION TIME: 1 hour 30 minutes

INGREDIENTS

  • 1/2 cup of vegetable oil
  • 6 tablespoons greek yoghurt
  • 1 tablespoon lemon juice
  • 2 whole eggs (preferably, small)
  • 1 cup caster sugar
  • 1 1/2 cup plain flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • 1 teaspoon freshly grated lemon zest
  • 1/4 teaspoon salt
  • 1 cup grated zucchini (about 1/2 a large green zucchini)
  • 1 teaspoon vanilla extract

For the lemon glaze

  • 1 1/2 cup icing sugar
  • Juice of 1 lemon

You will also need: A muslin cloth and an 8″X4″ loaf tin

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METHOD

Preheat the oven to 180°C. (350°F)

Grease and line an 8″X 4″ loaf tin  with parchment paper and set aside.

In a large mixing bowl, whisk together the greek yoghurt, vegetable oil, lemon juice and caster sugar until well combined.Add in the eggs, one at a time and whisk well after each one.

In another mixing bowl, sift together all the dry ingredients: plain flour, baking soda, baking powder and salt. Combine the dry ingredients into the batter and gate in the lemon zest.

Using a box grater, finely grate the zucchini. Add in the vanilla extract and the grated zucchini to the batter and fold through.

Note: Squeeze out the water from the zucchini using a muslin cloth, before adding it to the batter.

Pour the batter into the prepared loaf tin and place in the oven for 50- 60 minutes, checking at a 40 minute interval. Once out the oven, place on a wire rack and leave to cool completely.

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While the loaf is set aside, move on to make the glaze. To make the lemon glaze, combine the icing sugar and lemon juice and whisk until it turns into a smooth consistency. Generously drizzle over the loaf.

Serve it up with some freshly grated lemon zest!

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PRESSURE POINTS

Most recipes skip this step entirely but if you’d rather not have a soggy zucchini loaf, it is absolutely essential to thoroughly drain out all the water from the zucchini.

If you give this recipe a go, I’d love to see how it turned out. Leave a comment below and share your pictures on Instagram using the tag #thecookbooklife!

Happy baking!

Nikita xx

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5 Comments Add yours

    1. Thank you so much! ❤

      Like

  1. Omg this looks insane! I’m so gonna try this at the weekend. Also I LOVE your imagery, just beautiful. X

    Liked by 1 person

    1. Aww thank you so much Adrienne! ❤ Definitely do it turned out delicious! 😛

      Like

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