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Ultra Moist Lemon Zucchini Bread with Zesty Citrus Glaze

Close-up of two slices of moist lemon zucchini bread topped with a bright yellow lemon glaze.
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You get a bright, tender loaf perfect for using up garden zucchini. This easy quick bread recipe delivers maximum moisture and a tangy lemon flavor, finished with a simple citrus glaze.

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
  • 1/2 cup vegetable oil
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 2 cups shredded zucchini, squeezed dry
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 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, salt, and cinnamon. Set this aside.
  3. In a large bowl, whisk the granulated sugar and brown sugar with the eggs until combined.
  4. Whisk in the vegetable oil, Greek yogurt, lemon zest, and lemon juice until the mixture is smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix the batter.
  6. Gently fold in the squeezed, shredded zucchini until it distributes evenly throughout the batter.
  7. Pour the batter into your prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
  10. While the bread cools, prepare the glaze: Whisk the powdered sugar and 2 tablespoons of lemon juice together until smooth. Add more powdered sugar or lemon juice, one teaspoon at a time, to reach a thick but pourable consistency.
  11. Once the bread is completely cool, drizzle the tangy lemon glaze over the top. Slice and serve this breakfast loaf cake.

Notes

  • Squeeze the moisture from your shredded zucchini using a clean kitchen towel or paper towels. Removing excess water helps keep the crumb tender, not soggy.
  • For an extra bright flavor, use fresh lemon juice only; bottled juice changes the taste.
  • This bread freezes well. Wrap the cooled, unglazed loaf tightly in plastic wrap and foil for up to three months.

Nutrition

Find it online: https://delishsymphony.com/lemon-zucchini-bread-moist-secrets/