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Lemon Ginger Zucchini Loaf with Honey Glaze

Lemon Ginger Zucchini Loaf with Honey Glaze




2 loaves


20 minutes


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  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1-1/2 teaspoons Fleischmann's® Baking Powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 2/3 cup Mazola® Canola Oil
  • 3 eggs, room temperature
  • 1 ¼ cups sugar
  • 2 tablespoons fresh ginger, finely grated
  • 2 tablespoons lemon zest
  • 4 tablespoons lemon juice
  • 2 cups zucchini, grated, tightly packed
  • ½ cup pecans, chopped

Honey Glaze

  • 2 tablespoons honey
  • ½ tablespoon lemon juice
  • ½ cup icing (powdered) sugar



  1. Preheat oven to 350°F. Using two 8 x 4” loaf pan, grease and dust with flour, or line pan with parchment paper.
  2. In a large bowl, whisk to combine the flours, baking powder, baking soda and salt.
  3. Using an electric mixer on medium speed, beat the oil, eggs and sugar together until fluffy and pale, about 2 minutes, add the zest, lemon juice and ginger along with the dry ingredients, mix on medium speed for 30 seconds, just until combined. Fold in the zucchini and pecans.
  4. Pour into prepared loaf pans and bake for 60 minutes, or until toothpick in center comes out clean. Let loaves cool slightly before removing from pan, then place on a cooling rack for about 15 minutes before glazing.
  5. Prepare the glaze mixing the honey, lemon juice and icing sugar together. Pour over warm loaf.


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