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Zucchini Lemon Loaf

September 6, 2018

I have two imperatives before sharing this week's winning recipe.

First up, I implore you not to simply file this away for a (distant) rainy day, but to make this gem as soon as possible.

Ingredients are economical and super easy to find, the recipe makes two loaves so you freeze or share and, most of all, you've lived without this lemon-scented goodness in your life for way too long already.

Secondly, I suggest you leave out the word 'zucchini' when selling this to cautious diners, who may resist trying based on this harmless, little word alone.

The taste is so subtle, and the texture so utterly perfect, that the 'hidden vegetable' adds only moistness and goodness.

Don't just take my word for it....try this one-bowl wonder for yourself....noting that it's naturally parve for even more appeal.


Dessert time...breakfast time....tea time....anytime. 

3 cups (750 ml) plain flour
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) baking powder
1 teaspoon (5 ml) bicarbonate of soda
1 1/3 cup (330 ml) sugar
Zest of 2 lemons
3 eggs
1 cup (250 ml) olive oil
1 tablespoon (15 ml) lemon juice
1 ½ teaspoons (7 ml) vanilla
2 cups (500 ml) grated zucchini

LEMON GLAZE*
1 cup (250 ml) powdered sugar
2 tablespoons (30 ml) lemon juice

* You can make less glaze if you would only like a drizzle over loaf. Note that the inclusion of both baking powder and bicarbonate soda is not a typing error. Follow measurements for best results.

1: Preheat oven to 150 C and set aside 2 foil loaf pans as this makes two loaves.
2: Whisk flour, baking powder, bicarbonate of soda and salt together in a large bowl, and rub sugar and lemon zest together in a separate bowl.
3: Whisk the lemon sugar, eggs, olive oil, lemon juice and vanilla together till smooth then stir into the dry ingredients till just combined to make a thick batter.
4: Stir in the zucchini and pour the batter into the prepared tins.
5: Bake for 50 to 60 minutes or until a tester come out clean then allow to cool completely before glazing with lemon glaze made by mixing powdered sugar and juice together till smooth. Second loaf may be frozen but you won’t want to!

 

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