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Moist Lemon Zucchini Bread with Easy Glaze

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This moist lemon zucchini bread with glaze is tender, impossibly moist, with a bright citrus zing that cuts through the richness. The lemon glaze creates a crackly, sugary shell that makes this quick bread a crowd-pleaser for breakfast, dessert, or afternoon tea.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil (canola or grapeseed)
  • 3 tablespoons (45ml) fresh lemon juice (from about 1 large lemon)
  • 2 tablespoons fresh lemon zest (from 2–3 lemons)
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 1 medium zucchini, 200g) grated zucchini (unpeeled)
  • 1 cup (120g) powdered sugar (for glaze)
  • 2–3 tablespoons fresh lemon juice (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter or nonstick spray, then line with a strip of parchment paper that hangs over the two long sides.
  2. Prepare the zucchini: Wash and trim the stem end. Grate on the large holes of a box grater into a clean kitchen towel or fine-mesh strainer. If very wet, gently squeeze the towel to remove excess liquid but do not wring completely dry.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. Combine wet ingredients: In a medium bowl, whisk eggs until light and frothy (about 30 seconds). Add sugar and whisk vigorously for another minute until pale and slightly thickened. Pour in oil, lemon juice, lemon zest, and vanilla extract. Whisk until well combined and emulsified.
  5. Fold everything together: Pour wet ingredients into dry ingredients. Use a rubber spatula to fold gently until no streaks of flour remain (about 12-15 strokes). Add grated zucchini and fold in with just a few strokes. Batter will be thick and shaggy.
  6. Bake: Scrape batter into prepared loaf pan and spread evenly. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  7. Cool completely: Let bread cool in pan on a wire rack for 15 minutes. Use parchment sling to lift out and transfer directly to rack. Cool completely (at least 1 hour) before glazing.
  8. Make the glaze: In a small bowl, whisk together powdered sugar and 2 tablespoons lemon juice. Add more juice, one teaspoon at a time, until glaze is thick but pourable (should drizzle in a smooth ribbon).
  9. Glaze and serve: Once bread is completely cool, drizzle glaze over the top. Let set for at least 15 minutes before slicing. The glaze will form a thin, crackly shell.

Notes

Don’t overmix the batter; mix until flour just disappears. Grate zucchini finely on large holes of a box grater. Use room temperature ingredients. Zest lemons before juicing. Check for doneness at 50 minutes. Cool completely before glazing to prevent glaze from melting. Bread can be stored in an airtight container at room temperature for up to 3 days. Freezes well (unglazed) for up to 3 months.

Nutrition

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

Find it online: https://spoonmira.com/moist-lemon-zucchini-bread-with-easy-glaze/