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Best Moist Lemon Zucchini Bread Recipe with Easy Glaze

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This moist lemon glazed zucchini bread is the perfect balance of bright citrus and tender crumb. Made with simple ingredients and a secret technique that keeps the zucchini from being squeezed dry, it’s a crowd-pleaser for breakfast or dessert.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60g) plain yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 ½ cups (about 200g) grated zucchini (do not squeeze)
  • 1 cup (120g) powdered sugar
  • 2 to 3 tablespoons fresh lemon juice (for glaze)
  • 1 teaspoon lemon zest (for glaze, optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×5-inch loaf pan with butter or non-stick spray, then line with a strip of parchment paper that overhangs on the two long sides.
  3. Grate the zucchini on the large holes of a box grater. Do not squeeze it.
  4. Zest and juice your lemons. Set aside 2 tablespoons zest and 2 tablespoons juice for the batter, and 1 teaspoon zest for the glaze.
  5. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  6. In a large bowl, whisk together the sugar, eggs, oil, yogurt (or sour cream), vanilla extract, lemon zest, and lemon juice until smooth and slightly thickened.
  7. Stir the grated zucchini into the wet mixture.
  8. Pour the dry ingredients into the wet mixture and fold gently with a rubber spatula until just combined. Do not overmix.
  9. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  10. Bake on the center rack for 50 to 60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  11. Let the bread cool in the pan on a wire rack for 15 minutes.
  12. Use the parchment handles to lift the bread out of the pan and transfer to the wire rack to cool completely (about 1 hour).
  13. In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice. Add more lemon juice if needed to reach a drizzling consistency. Stir in the extra lemon zest if using.
  14. Once the bread is completely cool, drizzle the glaze over the top. Let set for about 10 minutes before slicing.

Notes

Do not squeeze the grated zucchini dry; the moisture is key to a tender crumb. For best results, use room temperature eggs and yogurt. The bread tastes even better the next day. To freeze, wrap the unglazed loaf tightly and glaze after thawing.

Nutrition

Keywords: lemon zucchini bread, moist zucchini bread, lemon glaze, quick bread, summer recipe, garden zucchini

Find it online: https://merrymorsel.com/best-moist-lemon-zucchini-bread-recipe-with-easy-glaze/