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Easy Honey Lemon Glazed Zucchini Loaf Cake

honey lemon glazed zucchini loaf cake - featured image
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A moist and tender zucchini loaf cake glazed with a bright honey lemon finish, perfect for summer baking and gatherings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, room temperature
  • ⅓ cup honey (preferably raw or wildflower)
  • ⅓ cup vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon zest (about 1 large lemon)
  • 1 cup grated zucchini, packed (about 1 medium zucchini), excess moisture squeezed out
  • Optional: ½ cup chopped walnuts or pecans
  • For the glaze:
  • ½ cup powdered sugar, sifted
  • 2 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • Optional: ½ teaspoon lemon zest

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line with parchment paper.
  2. Grate zucchini to get 1 cup packed, then squeeze out excess moisture using a clean kitchen towel. Set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  4. In a large bowl, beat eggs with honey until well combined. Add vegetable oil, vanilla extract, and lemon zest; whisk until smooth.
  5. Fold grated zucchini and nuts (if using) into the wet mixture gently.
  6. Slowly add dry ingredients to wet ingredients, folding gently until just combined. Avoid overmixing.
  7. Pour batter into prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes, checking at 50 minutes with a toothpick until it comes out clean or with a few moist crumbs.
  9. Cool loaf in pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. While loaf cools, whisk together powdered sugar, honey, lemon juice, and optional lemon zest until smooth and pourable.
  11. Drizzle glaze over cooled loaf before serving.

Notes

Squeeze excess moisture from zucchini to avoid a soggy loaf. Avoid overmixing batter to keep loaf tender. Start checking doneness at 50 minutes to prevent overbaking. Use fresh lemon zest and juice for best flavor. If glaze is too thick, thin with a teaspoon of lemon juice or water. For vegan version, substitute eggs with flax eggs and use vegan powdered sugar.

Nutrition

Keywords: zucchini loaf, honey lemon glaze, summer baking, easy zucchini cake, moist zucchini bread, honey sweetened dessert

Find it online: https://crispcraving.com/easy-honey-lemon-glazed-zucchini-loaf-cake-recipe-perfect-for-summer-baking/