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The Ultimate Moist Lemon Zucchini Bread with Bright Citrus Glaze

Two slices of moist lemon zucchini bread, drizzled with a thick white glaze and showing flecks of green zucchini.
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You get an incredibly moist lemon zucchini bread with a tender crumb, packed with fresh lemon zest. This easy quick bread is finished with a sweet, tangy citrus glaze, making it a perfect brunch treat or 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
  • Zest of 2 large lemons
  • 1/4 cup fresh lemon juice
  • 1 cup grated zucchini, squeezed dry
  • 1/2 cup milk or Greek yogurt
  • 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, or line it with parchment paper.
  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. Alternate adding the dry ingredient mixture and the milk (or yogurt) to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix the batter.
  6. Gently fold in the squeezed, grated zucchini until it is evenly distributed throughout the batter.
  7. Pour the batter into your prepared loaf pan.
  8. Bake for 50 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 carefully 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 powdered sugar or lemon juice, a teaspoon at a time, to reach a thick but pourable consistency.
  11. Once the bread is completely cool, drizzle the tangy lemon glaze evenly over the top. Let the glaze set before slicing and serving.

Notes

  • Squeeze the moisture out of your grated zucchini using a clean kitchen towel or paper towels. This step is key for a tender crumb and prevents a soggy loaf.
  • For an extra bright flavor, use fresh lemon juice only; bottled juice changes the taste.
  • If you want a slightly richer texture, substitute the milk with plain Greek yogurt.

Nutrition

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