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Ultimate Moist Lemon Zucchini Bread with Bright Citrus Glaze

Close-up of a moist slice of lemon zucchini bread, drizzled with a thick glaze and topped with lemon zest.
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Bake an incredibly moist lemon zucchini bread that features a tender crumb bursting with fresh lemon zest. This easy quick bread recipe is finished with a sweet, tangy citrus glaze, making it perfect for breakfast or an afternoon 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
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup finely grated zucchini, squeezed dry
  • 1/4 cup plain Greek yogurt
  • Zest of 2 large lemons
  • 1/4 cup fresh lemon juice
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 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 together the granulated sugar, brown sugar, and vegetable oil until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Mix in the grated zucchini, Greek yogurt, lemon zest, and lemon juice until just incorporated.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is just combined. Do not overmix.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
  10. 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 half teaspoon at a time, if the glaze is too thick.
  11. Drizzle the lemon glaze over the cooled loaf before slicing and serving.

Notes

  • Squeeze excess moisture from the grated zucchini using paper towels or a clean kitchen towel to prevent a soggy loaf.
  • Use fresh lemon zest for the brightest flavor in this recipe.
  • This bread freezes well once cooled and before glazing. Wrap tightly in plastic wrap and foil.

Nutrition

Find it online: https://cookingbyjade.com/lemon-zucchini-bread-moist-tangy-glaze/