Karen Gordon: The best zucchini loaf tastes like summer

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I’ve always associated zucchini with summer time. Growing up, my family grew zucchini in our little vegetable garden in our backyard and my mom’s zucchinis would always be the pride of her summer harvest.

Since the smaller ones had more flavour and better texture, we’d eat those raw with a dip or tossed in a salad. But since she loved watching how big her zucchinis could grow, once the heat of the summer arrived in the Lower Mainland, her large zucchinis were best used for baking.

I love baking with zucchini because it adds so much moisture to baked goods, yet it has zero vegetable flavour, which makes it a great way to sneak some extra veggies into your family’s diet.

What I love about zucchini is its versatility. Since it imparts no flavour, it essentially takes on whatever spices that is added to its’ batter.  So, if you were to add cinnamon and nutmeg, it would then have the flavours of fall.

My favourite homemade zucchini loaf, however, tastes like summer. It’s bright and sunny from the addition of lemon and vanilla. Take one bite and you’ll understand why. The addition of zucchini and olive oil makes this loaf dense, moist and so very tender. Other than the little flecks of green in the bread, it’s almost impossible to tell that this bread is made with a summer vegetable!

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While this loaf can be served with or without the lemon glaze, I think the glaze just elevates this bread. Plus, who doesn’t love a little sugary crunch to go with their super moist confection?

Make this and serve it for a morning snack with your cuppa, and I’ll guarantee that the sun will feel like it’s shining even brighter than it was before you took a bite.

Zucchini olive oil loaf with crunchy lemon glaze

Loaf recipe adapted from Lemon Tree Dwelling. Glaze recipe adapted from David Lebovitz.

Ingredients for lemon zucchini loaf

3 cups (360g) all-purpose flour

1 tsp (4g) baking soda

1/2 tsp (0.5 g) baking powder

1/2 tsp (3 g) fine sea salt

2 1/4 (280g) cups unpeeled grated zucchini

1 cup (200g) granulated sugar

1/2  cup (120ml) extra virgin olive oil

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3 large eggs

1 1/2 tsp (7.5 ml) vanilla extract

1/2 tsp (2.5 ml) lemon extract

1/4  cup (60m) fresh squeezed lemon juice

zest from 2 lemons

Ingredients for crunchy lemon glaze

1/4 cup (60ml,) fresh squeezed lemon juice

1/3 cup (50g) granulated sugar

1/4 tsp (1.25 ml) lemon extract

1 cup (130g) confectioners’ sugar

Preheat oven to 350 degrees Fahrenheit.

In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In another bowl, whisk together the granulated sugar, olive oil, eggs, vanilla extract, lemon extract, lemon juice and lemon zest until well combined. Add zucchini and using a spatula, stir to mix well.

Add the dry ingredients to the wet ingredients and using the same spatula, stir until there are no dry spots left. Do not over mix.

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Line the bottom and sides of two 8-inch by 4-inch loaf pans with parchment paper with overhang on all four sides. Note: I like using the overhang on the long side as handles to remove the loaves easily from the pan. Alternatively, grease both pans very well. But I much prefer the parchment paper method myself.

Divide the batter in to two pans and bake for 52 to 55 minutes until the internal temperate measures 205 F or until a toothpick test comes out clean.

Remove loaves from oven and let cool in the pan for about 20 minutes before using the parchment overhang to lift the loaves out of the pan. Finish cooling off on a rack.

To make the glaze:

Add the lemon juice and granulated sugar to a small sauce pan. Heat on low, stirring frequently until the sugar dissolves. Remove from heat. Allow mixture to cool slightly. Add the confectioners’ sugar and lemon extract. Using a spatula, stir until mixture is fully combined and smooth.

Drizzle glaze over the loaves. Allow glaze to dry — approximately 30 minutes. Serve at room temperature. Store any leftover cake in an airtight container, at room temperature for two to three days, if it lasts that long!

Makes two 8-inch by 4-inch loaves