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Moist Lemon Zucchini Loaf Recipe with Easy Tangy Lemon Glaze

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A bright and tangy lemon zucchini loaf that is moist, tender, and topped with a sweet-tart lemon glaze. Perfect for a fresh-baked treat that balances citrus zing with subtle earthiness.

Ingredients

Scale
  • 2 medium zucchinis, grated (about 2 cups)
  • 2 cups (240 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200 g) granulated sugar
  • ½ cup (120 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons (about 2 tablespoons)
  • ¼ cup (60 ml) fresh lemon juice, plus extra for glaze
  • 1 cup (120 g) powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan and set aside.
  2. Grate the zucchini using a fine grater or food processor. Place shredded zucchini in a clean kitchen towel and gently squeeze out excess moisture.
  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk sugar and oil until just combined. Add eggs one at a time, beating lightly after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
  5. Fold the zucchini into the wet mixture, then gently add the dry ingredients. Stir until just combined, avoiding overmixing.
  6. Pour the batter into the prepared pan and smooth the top with a spatula.
  7. Bake for 55-65 minutes, checking at 50, 55, and 60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool the loaf in the pan for 15 minutes, then transfer to a wire rack to cool completely before glazing.
  9. Prepare the lemon glaze by whisking powdered sugar with fresh lemon juice until smooth and pourable. Adjust thickness as needed.
  10. Drizzle the glaze over the cooled loaf and allow it to set for 15 minutes before slicing and serving.

Notes

Do not overgrate or oversqueeze zucchini to maintain moistness without sogginess. Use room temperature eggs and lemon juice for better batter consistency. Avoid overmixing to prevent a dense loaf. Tent with foil if browning too quickly. Cool completely before glazing to prevent glaze from melting. Fresh lemon juice is preferred for brightness.

Nutrition

Keywords: lemon zucchini loaf, lemon zucchini bread, moist zucchini bread, lemon glaze, quick bread, easy baking, citrus loaf

Find it online: https://sofiaspice.com/moist-lemon-zucchini-loaf-recipe-with-easy-tangy-lemon-glaze/