Healthy Lemon Zucchini Loaf
An easy, one bowl healthier recipe for lemon zucchini loaf. Soft crumb and just the right amount of lemon!
Ingredients
- 2 eggs
- 1/3 cup oil
- 1/3 cup honey
- 1 3/4 cup grated zucchini(one medium zucchini)
- 1 TBSP lemon zest
- 4 TBSP lemon juice( one lemon zested and juiced)
- 2 1/2 cup flour, sifted
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp poppyseeds optional
Optional Glaze(NOT SUGAR FREE)
- 1/4 cup powdered sugar
- 1 tsp lemon juice
- 1-2 tsp milk
Instructions
- Whisk wet ingredients
- Preheat oven to 350 f/ 175 c. Add eggs, oil, and honey to a large bowl and whisk until frothy and the honey is dissolved.
- Wash and dry zucchini and grate with the small holes on a box grater- no need to peel it! (more on this in the above post). Zest lemon, then cut in half and juice. Add zucchini and lemon to the egg mixture and mix to combine.
- Dry
- Add flour, baking powder, baking soda, salt, and poppy seeds(if desired). Mix to combine with a rubber spatula until all the flour is mixed in. Try not to over mix the batter as this results in a tough cake.
- Bake
- Spray two mini loaf tins or one large loaf tin with cooking spray OR use a pastry brush to brush the inside of the tins with oil. With the leftover batter you can make 12 mini muffins or a couple large muffins.
- Bake the mini muffins for 15-20 minutes.Bake the mini loaves for 40 minutes.
- Optional Glaze
- Obviously, the glaze is not sugar free like the cake! If you want to make it, add powdered sugar to a small bowl with lemon juice. Mix. Add milk and mix. You want a pourable consistency but not too runny otherwise it will not set when dry. Add an extra 1-2 teaspoons of milk as needed. Let the loaves cool and then drizzle with glaze. Let the glaze harden for about 10 minutes. Enjoy!
