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Lemon Zucchini Loaf

  • Author: adapted from Kitchen Klatsch
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 minutes


Units Scale
  • 2/3 cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 Tbsp lemon zest
  • 4 eggs
  • 1/4 cup sour cream
  • Juice of one Lemon
  • 1 tsp vanilla extract
  • 2 1/2 cups shredded zucchini (about 1 large zucchini)
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 2 oz cream cheese, softened
  • 2 Tbsp lemon juice
  • 2 cups powdered sugar, sifted


  1. Preheat the oven to 350 F. Butter a large loaf pan, or two small loaf pans, and line with buttered parchment.
  2. Cream together the butter, sugar, and lemon zest until light and fluffy.
  3. Add the eggs one at a time, mixing until fully incorporated between each.
  4. Add the sour cream, and mix until incorporated.
  5. Add the lemon juice and vanilla.
  6. Squeeze the excess liquid from the zucchini, then add it to the batter. Fold to combine.
  7. In a separate bowl, whisk together the flour and baking soda before adding to the wet mixture. Mix to combine, taking care to not over-mix.
  8. Bake for 50 minutes, or until a cake tester comes out clean.
  9. Let cool 10 minutes before running a knife around the edges, and gently pulling out to cool on a rack.
  10. When fully cooled, mix the cream cheese, lemon juice, and powdered sugar together to make a glaze. Pour or spread over the cake.