Description
Ultra Moist Lemon Zucchini Bread with zesty lemon glaze brings summer sunshine right to your kitchen counter. Grated zucchini and fresh lemon create a perfectly balanced quick bread that disappears faster than you can slice it.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 2 cups grated zucchini
- 1 ½ cups granulated sugar
- 2 large eggs
- ½ cup vegetable oil or melted butter
Supporting Ingredients:
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Leavening and Seasoning:
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice or milk
Instructions
- Preheat your oven to 350°F and prepare a 9×5 inch loaf pan by greasing and flouring the surfaces thoroughly.
- Combine all dry ingredients – 2 cups flour, baking soda, baking powder, salt, cinnamon, and nutmeg – in a large mixing bowl, whisking until evenly blended.
- In a separate bowl, mix 1 ½ cups granulated sugar, ½ cup vegetable oil, 2 eggs, vanilla extract, lemon juice, and lemon zest until the mixture looks smooth and consistent.
- Gently pour wet ingredients into dry ingredients, stirring carefully to create a unified batter without overworking the mixture.
- Squeeze excess moisture from 2 cups of grated zucchini using a clean kitchen towel, then fold the zucchini into the batter until distributed evenly.
- Transfer the batter into your prepared loaf pan, spreading it smoothly across the surface with a spatula.
- Slide the pan into the preheated oven and bake for 50-60 minutes, checking doneness by inserting a toothpick into the center – it should come out clean.
- Remove the bread from the oven and allow it to rest inside the pan for 10 minutes, which helps it set and prevents breaking.
- Carefully remove the bread from the pan and place it on a wire cooling rack to reach room temperature.
- Prepare the glaze by whisking 1 cup powdered sugar with 2-3 tablespoons of lemon juice until it reaches a smooth, drizzling consistency.
- Once the bread has completely cooled, generously drizzle the glaze over the top, allowing it to cascade down the sides naturally.
Notes
- Grate zucchini on the large holes of a box grater to ensure tender, moist strands that blend perfectly into the bread without clumping.
- Squeeze excess moisture from the zucchini using a clean kitchen towel to prevent soggy bread and maintain the perfect texture.
- Use fresh lemon zest and juice for the brightest, most vibrant citrus flavor that makes this bread sing with freshness.
- For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend and add an extra egg to help bind the ingredients.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 298 kcal
- Sugar: 30 g
- Sodium: 181 mg
- Fat: 13 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1.3 g
- Protein: 3.5 g
- Cholesterol: 37 mg