Print

Ultimate Moist Lemon Zucchini Bread with Bright Tangy Glaze

A close-up of a slice of moist lemon zucchini bread topped with thick white glaze and lemon zest.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake this incredibly moist lemon zucchini bread. It uses fresh zucchini and bright lemon zest for a tender crumb, finished with a sweet, tangy citrus glaze. This easy quick bread is perfect for brunch or a snack.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 cup vegetable oil
  • 1 cup shredded zucchini, squeezed dry
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  3. In a large bowl, whisk the granulated sugar and brown sugar with the eggs until combined.
  4. Whisk in the vegetable oil, shredded zucchini, Greek yogurt, lemon juice, lemon zest, and vanilla extract until the wet ingredients are smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix the batter.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the bread cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  9. While the bread cools, prepare the glaze: Whisk the powdered sugar and 2 tablespoons of lemon juice together until smooth. Add more powdered sugar or lemon juice, one teaspoon at a time, to reach a thick but pourable consistency.
  10. Once the bread is completely cool, drizzle the tangy lemon glaze over the top. Slice and serve.

Notes

  • Squeeze excess moisture from the shredded zucchini using paper towels or a clean kitchen cloth to prevent a soggy loaf.
  • For a variation, add 1/2 cup of blueberries or poppy seeds to the batter before baking.
  • This bread keeps well stored tightly wrapped at room temperature for up to three days.

Nutrition

Find it online: https://delicerecipe.com/lemon-zucchini-bread/