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Ultimate Moist Lemon Zucchini Bread with Bright Citrus Glaze

Close-up of a freshly baked loaf of lemon zucchini bread topped with white glaze and lemon zest.
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Bake this incredibly moist lemon zucchini bread recipe. It features a tender crumb bursting with fresh lemon zest and finishes with a sweet, tangy citrus glaze. This recipe is perfect for using up garden zucchini during summer.

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 plain Greek yogurt
  • 1/2 cup vegetable oil
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1/4 cup fresh lemon juice
  • 2 cups finely grated zucchini, squeezed dry
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, whisk together the granulated sugar and brown sugar. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the Greek yogurt, vegetable oil, lemon zest, and lemon juice until just combined.
  5. Add the dry ingredients to the wet ingredients. Mix on low speed or by hand until just combined. Do not overmix; a few streaks of flour are acceptable.
  6. Gently fold in the squeezed, grated zucchini and vanilla extract using a spatula.
  7. Pour the batter evenly into the prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil after 40 minutes.
  9. Let the bread cool in the pan on a wire rack for 15 minutes. Then, carefully remove the bread from the pan and let it cool completely on the wire rack before glazing.
  10. Prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more powdered sugar for a thicker glaze or more juice for a thinner consistency.
  11. Drizzle the bright citrus glaze evenly over the cooled loaf. Allow the glaze to set before slicing and serving your moist zucchini bread.

Notes

  • Squeezing the excess water from the grated zucchini is key to achieving a truly moist, tender crumb bread without a soggy center. Use a clean kitchen towel or paper towels to press out as much liquid as possible.
  • For the best tangy flavor, use fresh lemons for both the zest and the juice in the batter and the glaze.
  • This bread keeps well stored tightly wrapped at room temperature for up to three days, or you can freeze cooled, unglazed slices for longer storage.

Nutrition

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