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Zucchini Lemon Loaf
By Red Currant Bakery · redcurrantbakery.com
Makes 9 slices
| prepPreheat oven to 350°F / 175°C | |||||||||
| prepLine a 1 lb loaf pan with parchment paper sling | |||||||||
| 2 lemons, zested | Rub zest into sugar until clumpy | Whisk in oil, spices, salt & vanilla | Whisk in eggs | Whisk in zucchini | Whisk in flour, baking soda & powder | Pour into pan, bake 350°F / 175°C, 60 min | Cool in pan 10 min | Loosen edges, poke surface, drizzle glaze | Cool 45 min, turn out & slice |
| 200 g / 7 oz granulated sugar | |||||||||
| 190 ml / 6.5 oz olive oil | |||||||||
| 1 tsp ground cinnamon | |||||||||
| 1 tsp ground ginger | |||||||||
| 1/4 tsp fine sea salt | |||||||||
| 1 tsp vanilla extract | |||||||||
| 3 large eggs | |||||||||
| 350 g / 12 oz zucchini, grated | |||||||||
| 240 g / 8.5 oz all-purpose flour | |||||||||
| 1.5 tsp baking soda | |||||||||
| 1 tsp baking powder | |||||||||
| 30 ml / 1 oz lemon juice | Stir lemon juice & sugar for glaze | ||||||||
| 80 g / 2.8 oz granulated sugar | |||||||||
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