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Ultra Moist Lemon Zucchini Bread with Tangy Citrus Glaze

Close-up of moist lemon zucchini bread loaf with a thick white glaze and lemon zest topping, one slice cut.
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Bake this incredibly moist lemon zucchini bread. It features a tender crumb bursting with fresh lemon zest and finishes with a sweet, tangy citrus glaze. This easy quick bread recipe is perfect for using up garden zucchini 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
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon zest
  • 1/4 cup fresh lemon juice
  • 1 cup shredded zucchini, squeezed dry
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 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 dry mixture 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, lemon zest, and lemon juice.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix the batter.
  6. Gently fold in the squeezed, shredded zucchini until it is evenly distributed throughout the batter.
  7. Pour the batter into your 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 inverting it 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 powdered sugar or lemon juice as needed to reach a thick but pourable consistency.
  11. Once the bread is completely cool, drizzle the tangy citrus glaze over the top. Slice and serve this moist lemon zucchini bread.

Notes

  • Squeeze the moisture from your shredded zucchini using a clean kitchen towel or paper towels. Removing excess water helps keep the crumb tender, not soggy.
  • For the brightest lemon flavor, use fresh lemons for both the zest and the juice.
  • This bread freezes well. Wrap the cooled, unglazed loaf tightly in plastic wrap and then foil. Thaw at room temperature before glazing.

Nutrition

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