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The Ultimate Moist Lemon Zucchini Bread with Tangy Zest Glaze

Close-up of a freshly baked lemon zucchini bread loaf topped with white glaze and green zest.
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This recipe translates professional baking knowledge into an easy quick bread that guarantees an incredibly moist crumb. You get bright, zesty lemon flavor and a sweet, tangy glaze, perfect for using up garden zucchini.

Ingredients

Scale
  • 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 tablespoon lemon zest (from about 2 lemons)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini, squeezed dry (about 2 medium zucchini)
  • 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, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set this dry mix aside.
  3. In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until combined. This is your base for moisture.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Stir in the lemon zest, lemon juice, and vanilla extract until the wet ingredients are uniform.
  6. Add the dry ingredient mixture to the wet ingredients. Mix only until just combined. Do not overmix; this keeps the crumb tender.
  7. Gently fold in the squeezed, grated zucchini using a spatula.
  8. Pour the batter into the prepared loaf pan and spread it evenly.
  9. 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.
  10. Let the bread cool in the pan on a wire rack for 15 minutes. Then, carefully lift the loaf out using the parchment overhang and let it cool completely on the rack.
  11. While the bread cools, prepare the glaze: Whisk the powdered sugar and 2 tablespoons of lemon juice together until smooth. Add more powdered sugar for a thicker glaze or more juice for a thinner one.
  12. Once the bread is completely cool, drizzle the tangy lemon glaze over the top. Slice and serve.

Notes

  • Squeezing the zucchini dry is the secret to a non-soggy loaf. Wrap the grated zucchini in a clean kitchen towel or paper towels and press hard to remove excess water.
  • For the brightest lemon flavor, use fresh lemons for both the zest and the juice.
  • This loaf stays moist for days when stored tightly wrapped at room temperature.

Nutrition

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