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Ultimate Moist Lemon Zucchini Bread with Tangy Citrus Glaze

A loaf of moist lemon zucchini bread, partially sliced, drizzled with a thick white lemon glaze and topped with zest.
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Welcome! This recipe delivers an incredibly moist lemon zucchini bread bursting with fresh lemon zest. We finish it with a sweet, tangy citrus glaze, making it a perfect, easy-to-make quick bread for breakfast or a snack.

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
  • 2 large eggs
  • 1 cup neutral oil (like canola or vegetable)
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini, squeezed dry
  • 1/2 cup milk or plain Greek yogurt
  • 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 standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, eggs, oil, lemon zest, lemon juice, and vanilla extract until well combined.
  4. Stir the shredded, squeezed zucchini and the milk or yogurt into the wet ingredients. Mix until just incorporated.
  5. Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed or by hand until you have a smooth batter. Do not overmix.
  6. Pour the batter into your prepared loaf pan.
  7. 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.
  8. Let the bread cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  9. While the bread cools, prepare the glaze: Whisk the powdered sugar and 2 tablespoons of lemon juice together until smooth. Add the remaining lemon juice, one teaspoon at a time, until you reach a thick but pourable consistency.
  10. 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 excess moisture from your shredded zucchini using a clean kitchen towel or paper towels. This step is key for a tender crumb and prevents a soggy loaf.
  • For the brightest citrus flavor, use fresh lemon zest, not bottled extract.
  • If you want a slightly different texture, you can substitute 1/4 cup of the flour with 1/4 cup of poppy seeds when mixing the dry ingredients.

Nutrition

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