Lemon Glazed Zucchini Loaf

I love hiding vegetables in things….bookshelves, fireplace, bathroom sink…just kidding! 😉

Seriously, though. I love hiding them…even from myself! Like this mac ‘n cheese or black bean cupcakes!

With this sweet loaf, I’ve hidden an entire zucchini! The good thing is that you cannot taste the slightest hint of vegetable. All you get is a bright burst of lemon, both in the bread and on top!

Exhibit A:

So, hide your vegetables and enjoy your dessert…or breakfast! 😉

What’s your favorite food to hide vegetables in?

Lemon Glazed Zucchini Loaf

adapted from Cooking Light Cookbook


  • 2 cups unbleached all-purpose flour
  • 1/3 cup whole wheat flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1 cup finely shredded zucchini
  • 1/2 cup reduced fat milk
  • 1/4 cup canola oil
  • 2 tablespoons lemon zest
  • 1 egg
  • 1 cup powdered sugar, sifted (glaze)
  • 2 tablespoons fresh squeezed lemon juice (glaze)


  1. Preheat the oven to 350°F.
  2. Combine the flours, sugar, baking powder, cinnamon, baking soda, and nutmeg in a large bowl.
  3. Combine the zucchini, milk, canola oil, lemon zest, and egg in a bowl.
  4. Pour the wet ingredients into the dry ingredients and stir.
  5. Pour the batter into a loaf pan sprayed with cooking spray.
  6. Bake for about 55 minutes or until a cake tester comes out clean.
  7. Cool for about 10 minutes on a cooling rack.
  8. Remove loaf from pan and allow to cool the rest of the way on the cooling rack.
  9. Once completely cooled, combine the powdered sugar and lemon juice and drizzle over the loaf.

Servings: about 12 slices


  1. Yum! I love hiding fruits and veggies in my baked goods, gives me an excuse to have another piece 😉

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