Ultra Moist Lemon Zucchini Bread with Lemon Glaze
Ultra Moist Lemon Zucchini Bread with Lemon Glaze is a delightful treat that effortlessly combines the refreshing zest of lemon with the moistness of grated zucchini. This easy-to-make loaf is perfect for any occasion, whether it’s breakfast, an afternoon snack, or dessert. The sweet lemon glaze adds an irresistible finish, making this bread a standout choice that will impress family and friends alike. With its vibrant flavor and tender texture, this recipe is sure to become a favorite in your baking repertoire.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 cups grated zucchini (squeezed dry)
- ½ cup vegetable oil or melted butter
- 2 large eggs
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- 1 cup powdered sugar for the glaze
- 2–3 tablespoons lemon juice for the glaze
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and sugar.
- In another bowl, mix together oil or melted butter, eggs, vanilla extract, lemon juice, and lemon zest.
- Combine wet ingredients with dry ingredients gently until just mixed; do not overmix.
- Fold in the grated zucchini until evenly distributed.
- Pour batter into the prepared pan and bake for 50–60 minutes or until a toothpick comes out clean.
- Allow cooling for about 10 minutes before transferring to a wire rack.
- While cooling, prepare the glaze by mixing powdered sugar with lemon juice until smooth.
- Drizzle glaze over cooled bread before slicing.
Nutrition
- Serving Size: 1 slice (approximately 70g)
- Calories: 195
- Sugar: 14g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 31mg