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The Ultimate Moist Lemon Zucchini Bread with Tangy Citrus Glaze

A freshly baked loaf of lemon zucchini bread topped with white lemon glaze, showing shredded zucchini inside.
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This recipe creates an incredibly moist lemon zucchini bread with a bright, zesty flavor, topped with a sweet, tangy lemon glaze. It is an easy quick bread perfect for using garden zucchini.

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 cup vegetable oil
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1/4 cup fresh lemon juice
  • 2 cups shredded zucchini (about 2 medium zucchini, squeezed dry)
  • 1 teaspoon vanilla extract
  • For the Tangy Lemon Glaze:
  • 1 1/2 cups powdered sugar
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Preheat your oven to 350 degrees F. 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 and brown sugar. Add the eggs one at a time, mixing well after each addition.
  4. Pour in the vegetable oil, lemon zest, and lemon juice. Mix until just combined.
  5. Add the vanilla extract to the wet ingredients.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix the batter.
  7. Gently fold in the squeezed, shredded zucchini until it is evenly distributed throughout the batter.
  8. Pour the batter into your prepared loaf pan.
  9. 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.
  10. Let the bread cool in the pan for 15 minutes before carefully removing it to a wire rack to cool completely.
  11. While the bread cools, prepare the glaze: In a small bowl, whisk together the powdered sugar, 3 tablespoons of lemon juice, and 1 teaspoon of lemon zest until smooth. Add more powdered sugar for a thicker glaze or more juice for a thinner glaze.
  12. Once the bread is completely cool, drizzle the tangy lemon glaze evenly over the top. Allow the glaze to set before slicing and serving.

Notes

  • Squeeze the shredded zucchini firmly in a clean kitchen towel or paper towels to remove excess moisture. This step is key to achieving a truly moist, tender crumb without a soggy loaf.
  • For a zesty breakfast loaf, you can add 1/2 cup of chopped pecans or walnuts to the batter with the zucchini.
  • This homemade zucchini loaf freezes well. Wrap cooled, unglazed bread tightly in plastic wrap and then foil for up to three months. Glaze only before serving.

Nutrition

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