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Lemon Zucchini Loaf

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5 from 1 review


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.



For the cake:

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

For the frosting:

  • 200g icing sugar
  • 3tbsp lemon juice


  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.
  • Prep Time: 10 minutes
  • Cook Time: 1hr
  • Category: Baking
  • Cuisine: British