Nothing new here that people haven't seen before. It's courgette season (zucchini to you North Americans). We all have them coming out our ears. I like to make zucchini loaf. They are always really moist and delicious. Zucchini is one of those vegetables that is pretty benign and basically takes on the flavor of whatever you put it with.
This recipe has been making the rounds. I saw a video of it on Facebook, but it is a recipe I have been baking for years. What is that they say? There is nothing new under the sun.
It is really quite good and is one of those cakes that gets even better upon standing. I also make another one which is more like a spice loaf. That one has nuts in it. You can find it here. It makes two delicious loaves. One to keep and one to give away.
I also do a really tasty Lime and cardamom version, that is nice, cut into slices and sandwiched together with buttercream. You can find that recipe here.
This one today is a basic lemon drizzle loaf, highly flecked with green and moist and delicious with plenty of lemon flavor . . . both in the batter . . .
And then with that lucious lemon drizzle glaze that you pour over the top of it . . .
It wouldn't be summer without a few zucchini loaves baking in the oven. In fact when the courgettes/zucchini are coming in fast and furious, I like to grate them and freeze them in 1 cup size packs, ready to use all the winter through. You know it makes sense . . .
*Lemon Drizzle Courgette Loaf*Makes one medium loafPrintable Recipe
Moist and delicious with flecks of green, lots of lemon flavour, and a moreish lemon drizzle glaze.
For the loaf:210g plain flour (1 1/2 cups all purpose)1/2 tsp bicarbonate of soda (baking soda)1/4 tsp baking powder1/4 tsp salt145g granulated sugar (3/4 cup)120g finely shredded, unpeeled courgettes (1/2 cup, zucchini)(I like to use small ones so that I get a lot of green)60ml cooking oil (1/4 cup)1 large free range egg2 TBS fresh lemon juicethe finely grated zest of one unwaxed lemon
For the drizzle glaze:65g icing sugar (1/2 cup confectioners sugar)1 TBS fresh lemon juice1 tsp finely grated zest of an unwaxed lemon
Preheat the oven to 180*C./350*C/ gas mark 4. Butter aa medium loaf tin really well, or line with a loaf tin liner paper. (They are like cupcake liners, except large enough to line a loaf tin.)
Whisk together the sugar, courgettes, oil, egg, lemon juice and lemon zest in a bowl. Sift together the flour, soda, baking powder and salt. Add all at once to the courgette mixture and stir together just to combine. Spoon into the prepared loaf tin.
Bake for 50 to 55 m inutes until golden brown and a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 15 minutes before removing from the pan to cool completely.
Once it is cold, whisk together the glaze ingredients until smooth and drizzle over the cake. Allow to set before cutting into slices to serve. Store any leftovers in an airtight container.
What is your favorite way to use zucchini/courgettes? I also like to use them in savoury casseroles. they make great gratins! Bon Appetit!
