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The Ultimate Zesty Lemon Zucchini Bread with Tangy Glaze

A loaf of moist lemon zucchini bread, sliced to show texture, topped with white glaze and lemon zest.
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This recipe creates an exceptionally moist zucchini bread with a bright, zesty lemon flavor. It uses fresh zucchini for a tender crumb and finishes with a sweet, tangy lemon glaze. This easy quick bread is perfect for using garden zucchini.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon fresh lemon zest
  • 1/4 cup fresh lemon juice
  • 2 cups shredded zucchini, squeezed dry
  • For the Tangy Glaze: 1 cup powdered sugar
  • 3 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350 degrees F. 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 this aside.
  3. In a large bowl, whisk together the granulated sugar and brown sugar. Add the eggs, oil, and vanilla extract. Mix until just combined.
  4. Stir in the lemon zest and lemon juice into the wet ingredients.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
  6. Fold in the squeezed, shredded zucchini using a spatula.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil after 40 minutes.
  9. Let the bread cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
  10. Prepare the glaze: Whisk together the powdered sugar and 3 tablespoons of lemon juice until smooth. Add more powdered sugar for a thicker glaze or more juice for a thinner one.
  11. Drizzle the cooled loaf with the tangy lemon glaze before slicing and serving.

Notes

  • Squeezing the moisture from the shredded zucchini is key to making this the best zucchini bread and achieving a truly moist loaf.
  • You can substitute half the vegetable oil with applesauce for a slightly lower fat option, but the texture may change slightly.
  • This lemon zucchini bread stays fresh for days when stored tightly wrapped at room temperature.

Nutrition

Find it online: https://mdlatdmm.com/lemon-zucchini-bread-moist-zesty-loaf/