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Award Winning Ultra Moist Lemon Zucchini Bread with Bright Lemon Glaze

A loaf of moist lemon zucchini bread, drizzled with white glaze and topped with zest, with one slice cut and resting beside it.
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This recipe delivers an ultra moist, bright, and zesty Lemon Zucchini Bread using a simple one-bowl method. It is a family favorite quick bread, perfect for breakfast, a snack, or a light dessert.

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 lemon zest (from about 2 lemons)
  • 1/4 cup fresh lemon juice
  • 1 1/2 cups shredded zucchini, squeezed dry
  • 1/2 cup chopped walnuts or pecans (optional)
  • For the Tangy Lemon Glaze: 1 cup powdered sugar
  • 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 large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  3. Add the granulated sugar and brown sugar to the dry ingredients and whisk briefly to combine.
  4. In a separate small bowl, whisk together the eggs, vegetable oil, yogurt (or sour cream), lemon zest, and lemon juice until smooth.
  5. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few streaks of flour are fine.
  6. Gently fold in the shredded zucchini and any optional nuts until evenly distributed.
  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. Baking time varies by oven, so check starting at 50 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 for a thicker glaze or more juice for a thinner one.
  11. Once the bread is completely cool, drizzle the tangy lemon glaze over the top. Slice and serve this bright and zesty baked good.

Notes

  • To get the best moisture, remember to squeeze excess water from your shredded zucchini using paper towels or a clean kitchen towel.
  • Zest your lemon directly over the wet ingredients bowl to capture all the fragrant citrus oil.
  • This homemade zucchini loaf freezes well; wrap tightly once completely cooled and before glazing.

Nutrition

Find it online: https://cookincorner.com/lemon-zucchini-bread-recipe-moist-easy/