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Easy Moist Lemon Glazed Zucchini Bread Recipe

lemon glazed zucchini bread - featured image
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This incredibly moist zucchini bread is topped with a bright lemon glaze, making it the perfect summer treat. It’s quick, easy, and a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium), gently squeezed
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • 1 cup (120g) powdered sugar, sifted if lumpy
  • 2 to 3 tablespoons fresh lemon juice
  • ½ teaspoon lemon zest (optional, for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Grate zucchini on the large holes of a box grater. Gently squeeze out excess moisture using a clean kitchen towel or paper towels. Set aside.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  4. In a large bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth. Add lemon zest and whisk again.
  5. Fold grated zucchini into the wet mixture until combined.
  6. Gradually add dry ingredients to wet mixture, folding gently with a spatula until just combined. Do not overmix.
  7. Pour batter into prepared loaf pan and spread evenly. Tap pan on counter to release air bubbles.
  8. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in pan on a rack for 15 minutes.
  9. Lift bread out of pan using parchment overhang and transfer to a cooling rack. Cool completely before glazing.
  10. For the glaze: In a small bowl, whisk together powdered sugar and 2 tablespoons lemon juice. Add more juice if needed for desired consistency. Stir in optional lemon zest.
  11. Drizzle glaze over completely cooled bread. Let set for about 10 minutes before slicing.

Notes

For extra lemon flavor, poke holes in warm bread with a skewer and drizzle with lemon juice before glazing. Do not over-squeeze the zucchini; a gentle squeeze is enough. Room temperature eggs are important for proper mixing.

Nutrition

Keywords: zucchini bread, lemon glaze, moist zucchini bread, easy zucchini bread, summer baking

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