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The Ultimate Moist Lemon Zucchini Bread with Tangy Citrus Glaze

Two thick slices of moist lemon zucchini bread topped with a white lemon glaze, showing shredded zucchini inside.
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This recipe transforms your garden zucchini bounty into an incredibly moist and tender loaf cake. Bright lemon zest infuses both the batter and the tangy citrus glaze, making this the best zucchini bread for breakfast or a summer snack.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 cup plain Greek yogurt or sour cream
  • 1/2 cup vegetable oil
  • 1 tablespoon fresh lemon zest (from about 2 lemons)
  • 1/4 cup fresh lemon juice
  • 2 cups finely shredded zucchini, squeezed dry
  • 1 teaspoon vanilla extract
  • For the 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 medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, whisk the granulated sugar and brown sugar with the eggs until combined.
  4. Add the Greek yogurt (or sour cream), vegetable oil, lemon zest, and lemon juice to the sugar mixture. Whisk until the batter is smooth. Stir in the vanilla extract.
  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 the prepared loaf pan.
  8. Bake for 55 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 juice, one teaspoon at a time, to reach a thick but pourable consistency.
  11. Once the bread is completely cool, drizzle the tangy citrus glaze over the top. Allow the glaze to set before slicing and serving this tender crumb loaf cake.

Notes

  • Squeezing the excess moisture from the shredded zucchini is key to achieving a truly moist zucchini bread without a gummy texture. Use a clean kitchen towel or paper towels to press out as much liquid as possible.
  • For an extra bright flavor, use fresh lemon juice for both the batter and the glaze. This recipe is perfect for using up garden zucchini.
  • This bread pairs well with a crisp Sauvignon Blanc or a cup of black coffee for breakfast.

Nutrition

Find it online: https://www.unfoldrecipes.com/lemon-zucchini-bread-moist-glaze/