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The Ultimate Moist Lemon Zucchini Bread with Tangy Lemon Glaze

A close-up of a loaf of lemon zucchini bread, topped with a thick white glaze and lemon zest.
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This recipe delivers an incredibly moist lemon zucchini bread, brightened with fresh lemon zest and juice, and topped with a simple, tangy lemon glaze. It is a straightforward, dependable quick bread perfect for breakfast or a snack.

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
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup plain yogurt or sour cream
  • 2 teaspoons fresh lemon zest
  • 1/4 cup fresh lemon juice
  • 1 1/2 cups shredded zucchini, squeezed dry
  • 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 large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set this dry mixture aside.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, yogurt or sour cream, lemon zest, lemon juice, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
  5. Gently fold in the squeezed, shredded zucchini until evenly distributed throughout 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 turning it out onto a wire rack to cool completely.
  9. While the bread cools, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice, a drop at a time, if the glaze is too thick.
  10. Once the bread is completely cool, drizzle the tangy lemon glaze over the top. Slice and serve.

Notes

  • Squeeze the moisture from your shredded zucchini using a clean kitchen towel or paper towels. Removing excess water helps keep the bread texture perfect.
  • To capture the most lemon fragrance, zest the lemons directly over the bowl containing the wet ingredients.
  • This bread stays moist for several days when stored tightly wrapped at room temperature.

Nutrition

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