I’ve gone a bit mad for the loaves lately. I can’t stop making them. There was the dateable date loaf which I made three times last week (two were for gifts, stand down) and I’ve already made this zucchini and lemon loaf twice this week… both times for us. Outrageous!
The thing with a loaf is that they are so quick to put together and then they cook along nicely for just under an hour. So simple, so scrummy, just simply scrummy. And the word ‘loaf’ is just such a good one, don’t you think? Sort of squishy and robust all at the same time.
Anyway, enough about the general loaf. Make this loaf. You won’t regret it. Use up some of your excess lemons (those pictured are from my mum’s tree as our lemon tree did not fire again this year… lemons are remarkably tricky to establish considering how well they go once up and running). The zucchini keeps it moist and fabulous and errs it on the healthy side. There’s nothing here not to like, nothing at all!
Lemon and zucchini loaf
2 eggs
½ cup canola oil
½ cup sugar
2 Tbs lemon juice
½ cup Greek yoghurt
zest of 1 lemon
1 cup grated zucchini, excess moisture squeezed out
2 cups SR flour
½ tsp salt
Preheat the oven to 180°C and grease a 20 cm loaf tin.
In a large bowl whisk the eggs then add the oil and sugar and whisk until well blended.
Add the lemon juice, lemon zest and yoghurt to this mixture and mix well. Stir through the zucchini.
Sift the flour and salt into the wet mixture and stir all together until well combined.
Pour the batter into the loaf pan and bake for about 45-50 minutes.
Add this recipe to your Yummly feed: Yum
Do you use Yummly? If you’re into cooking (and let’s face it, we are ALL into cooking whether we like it or not), Yummly is a fab little tool. It’s a bit like Pinterest, but only for recipes. You register to create a profile and then you just click the ‘yum’ button (see above) to add recipes to your recipe box. Most foodie bloggers have a Yum button (and now I do too so clearly they’ll let anyone in). I’m a little bit addicted already.
Add a glaze
If you would like to add to the sweetness of this loaf you can make a sugar glaze. Just mix a cup of icing sugar with 2 tablespoons of lemon juice and one tablespoon of milk and brush over the loaf just after you take it out of the oven. Leave to cool until the glaze has set.
Make muffins
You can make the mix into big, fluffy muffins. Just spoon into 12 well-greased muffin holes and bake for about 25 minutes.
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Holly says
Gotta love a delicious loaf! You are a super baker, twice this week! I can only manage one bake a week!
Maxabella says
These loafs that I love are so quick to pull together that 2 in a week is totally achievable! x
Sammie @ The Annoyed Thyroid says
Oh yum! I’ve made lemon loaves and zucchini loaves but never used both ingredients together. That’s just genius! Now I’m off to investigate Yummly…
Lauren @ Create Bake Make says
I think loaves are just great and they just sound healthier than cakes, regardless of what’s in them! I feel your pain re: the non firing lemon tree, we’ve had 2 piddly lemons from ours over the past 5 years and I’m at the point of wanting to get rid of it. Thanks for linking up with us for Fabulous Foodie Fridays, have a lovely weekend x
PS. How fab is Yummly, I think I enjoy it more than Pinterest – shhhh!
Sam@The Klutzy Cook says
I love sneaking zucchini into baked goodies. And in your pics you can’t even spot any ‘green’ bits – did you peel them first? With a crisper full of zucchini, I’ll be trying this loaf on the weekend. Thanks 🙂
Maxabella says
These pics are rather terrible, so sorry about that! BUT YES I definitely peel zucchinis before adding to sweet things. My son is green-allergic… won’t touch anything that looks remotely vegetablish! Enjoy the baking, Sam and please pop back and let me know how it goes. x
Sam@The Klutzy Cook says
HaHa! I have a green-allergic son too, that is why I noticed. Thanks for the tip – I usually don’t peel them and get badly caught. Not any more!
Janet says
I’ve just popped one in the oven using Yellow Zucchini with the skin on … hoping they’ll believe its part of the lemon as they love lemon.
Can this be made as muffins? Any idea on how long you’d bake them for?
Thanks!