Lemon Zucchini Bread

Products Used
Lemon Zucchini Bread imperial


Lemon Zucchini Bread

  • 1 1/2 cup all-purpose flour*
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 1/2 teaspoons dried ginger
  • 1/2 cup vegetable or olive oil
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 large eggs, at room temperature
  • Zest of 2 lemons, no white bitter pith
  • 1/2 teaspoon salt
  • 1 cup well-packed grated zucchini
  • 3/4 cup pecan pieces

Lemon Glaze

  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F. Brush a 9x5-inch loaf pan with oil and dust with flour. Set aside.
  2. Sift flour, baking powder, baking soda, and dried ginger together and set aside.
  3. In a bowl large enough to hold all remaining ingredients, whisk oil and sugar until well blended.
  4. Whisk in eggs, lemon zest, and salt. Add zucchini and once combined, add dry ingredients followed by pecan pieces.
  5. Scrape batter into the prepared pan. Place in oven for approximately 47 minutes or until the center of the cake bounces back when lightly pressed with a finger.
  6. Once cooled, prepare glaze.
  7. Whisk together lemon juice and powdered sugar and spread on cake. Decorate with a few pecans if desired.
Imperial Sugar Insight

NOTE: Select flour with 3 grams/protein on nutrition facts label.

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