Trisha's Lemon Zucchini Loaf

Delicious, healthy and packed full of goodness straight out of the garden, this recipe from Trisha of Naturally by Trisha – creator of the fabulous range of healing balms that we sell – has shared her recipe for a totally delicious Lemon Zucchini Loaf.

It can easily be made vegan by using aquafaba instead of eggs, and you can sweeten it with pure maple syrup or honey instead of sugar. It also freezes well, making it perfect to bake and enjoy whenever you like.

From Trisha ... 

“Every gardener has a glut of zucchini and/or scallopini at this time of the year. Each year I grow four different types as these have become my reliable favourites; cocozelle courgette, crook neck squash, black jack courgette and the grey scallopini. Growing these different types makes it more interesting as they all have different tastes and textures. However without a doubt there are only so much zucchini you can eat.

Last year we made lots of zucchini loaf which were a hot favourite of our then 2 year old. They were rich in cinnamon and mixed spice and I froze quite a few which were a real success. Unfortunately I didn’t save the recipe so this year I am trying out a different one. Lemon is the defining flavour and thankfully it’s already had the blessing from the was 2 year old now 3 year old. He wolfed down a piece and asked for another. I doubled this recipe and made 2 loaves.”

Tricia's Lemon Zucchini Loaf

Ingredients for one loaf

1 1/2 cups plain flour

1/2 tsp Green Goddess baking soda

1/4 tsp baking powder

1/4 tsp salt

1/2 cup sugar (or 1/3 honey or maple syrup)

1 cup grated zucchini skin on. I used the scallopini and the stripy green cocozelle.

1/4 cup oil

1 egg (Vegan option two tbs aquafaba)

2 Tbsp lemon juice

4 Tbsp lemon zest

Ingredients for the icing;

1/2 cup icing sugar

2-3 Tbs lemon juice

1 tsp lemon zest

Method

Preheat oven to 180C. Grease and flour one loaf tin

In a bowl combine flour, baking powder, baking soda and salt.

In another bowl combine sugar, grated zucchini, oil, egg. lemon juice and zest.

Add the dry mix to the zucchini mix and fold together. Don’t overmix.

Spread into the greased pan and bake for 50-55 minutes.

Once the loaf is cool drizzle over the icing. Enjoy!