Lemon Zucchini Loaf

Sometimes you just have to say “to hell with the diet, I want cake for breakfast”.  That’s exactly what I thought earlier this week, so I set about to make an every so slightly better-for-you cake thats acceptable to eat for breakfast. That’s where this lemon zucchini loaf was born.

Lemon Zucchini Loaf, who said carrots are the only vegetables allowed in cake?

If you like carrot cake you’re gonna lose your mind at this zucchini loaf.  I absolutely love to add veg to cakes and bakes, it adds a moistness that simply cannot be beaten.  I mean, I made this cake on a Monday, we finished it off on Friday and it was still just as moist and delicious as the day I made it. Nowt that’s what you want from a cake, if you ask me.

Lemon Zucchini Loaf, who said carrots are the only vegetables allowed in cake?

Lemon Zucchini Loaf, who said carrots are the only vegetables allowed in cake?

This loaf is so adaptable. I added grated lemon zest but you could substitute this for lime. Add a handful of poppy seeds or even leave the citrus out all together and throw in a teaspoon of cinnamon for a nice spicy number.  Plus, if you fancy making this baby dairy free, just sub in soya yogurt for greek yogurt and Bob’s your mam’s sister’s husband.  They’re all gonna be winners.

Lemon Zucchini Loaf, who said carrots are the only vegetables allowed in cake?

 

Lemon Zucchini Loaf, who said carrots are the only vegetables allowed in cake?

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Lemon Zucchini Loaf


  • Author: iheartkatiecakes
  • Prep Time: 10 minutes
  • Cook Time: 1hr
  • Total Time: -25628506.816667 minute
  • Yield: 8
  • Category: Baking
  • Cuisine: British

Description

If you like carrot cake you’re gonna lose your mind at this zucchini loaf.  I absolutely love to add veg to cakes and bakes, it adds a moistness that simply cannot be beaten.


Ingredients

For the cake:

  • 225g grated courgette
  • 200g sugar
  • 120ml sunflower oil
  • 120ml plain, full fat yogurt
  • large, free range egg
  • lemons, zested
  • 220g self raising flour
  • 1tsp baking powder

For the frosting:

  • 200g icing sugar
  • 3tbsp lemon juice

Instructions

  1. Preheat your oven to 175°C, grease and line a loaf tin and set aside.
  2. In the bowl of an electric mixer add the grated courgette, sugar, oil, egg, yogurt and lemon zest. Mix together until combined. Slowly add the flour and baking powder to the wet ingredients, mixing until just combined.
  3. Pour the batter into the prepared tin and bake in the preheated oven for 1 hour or until a skewer inserted into the middle of the cake comes out clean. Allow to cool in the tin. Once cool, remove from the tin and set aside while you make the glaze.
  4. To make the glaze mix the icing sugar and lemon juice together to make a thick drizzle. If it’s too thick add a little extra juice, too thin add more icing sugar. You want it to drip down the side of your cake. Drizzle over the loaf, allow to set for about 20 minutes and serve.

1 Comment

  1. Stuart Forster
    August 21, 2017 / 7:21 am

    The photos on this post look delicious. Well done on your fine photography.

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