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Moist Lemon Zucchini Bread with Tangy Citrus Glaze

A close-up of a slice of moist lemon zucchini bread topped with thick white glaze and lemon zest.
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Bake an incredibly moist and tender lemon zucchini bread. This easy quick bread uses fresh garden zucchini and bright lemon zest, topped with a sweet, tangy citrus glaze.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon (optional)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1/4 cup fresh lemon juice
  • 2 cups finely grated zucchini, squeezed dry
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2-3 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 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, if using. 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, beating well after each addition.
  4. Pour in the vegetable oil, Greek yogurt, lemon zest, and lemon juice. Mix until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until the batter is just smooth. Do not overmix.
  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. Baking time varies by oven.
  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 in a small bowl until smooth. Add more lemon juice, a half teaspoon at a time, until you reach a thick but pourable consistency.
  11. Once the bread is completely cool, drizzle the lemon glaze evenly over the top. Allow the glaze to set before slicing and serving.

Notes

  • Squeeze excess moisture from the grated zucchini using paper towels or a clean kitchen cloth. This step prevents a soggy loaf.
  • For extra bright citrus flavor, you can substitute half the vegetable oil with melted unsalted butter.
  • This bread freezes well. Wrap cooled, unglazed slices tightly in plastic wrap before placing them in a freezer bag for up to three months.

Nutrition

Find it online: https://fooddexterity.com/lemon-zucchini-bread-moist-zesty-glaze/