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Ultimate Moist Lemon Zucchini Bread with Tangy Glaze

A slice of moist lemon zucchini bread topped with a thick white glaze drizzle, showing flecks of green zucchini.
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This easy quick bread recipe uses fresh zucchini and bright lemon zest to create an unbelievably tender crumb. Finish it with a sweet, tangy lemon glaze for the best zucchini bread.

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 vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon fresh lemon zest
  • 1/4 cup fresh lemon juice
  • 2 cups shredded zucchini, squeezed dry
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  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, beating well after each addition.
  4. Beat in the vegetable oil, vanilla extract, lemon zest, and lemon juice until combined.
  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 using a spatula.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 to 65 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 for 15 minutes before carefully turning it out onto a wire rack to cool completely.
  10. While the bread cools, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more powdered sugar or juice, a 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. Allow the glaze to set before slicing and serving.

Notes

  • Squeeze the shredded zucchini firmly in a clean kitchen towel or paper towels to remove excess moisture. This step is key to preventing a soggy loaf.
  • For the brightest lemon flavor, use fresh zest and juice, not bottled.
  • This loaf stays incredibly moist for days when stored tightly wrapped at room temperature.

Nutrition

Find it online: https://pureplatepath.com/lemon-zucchini-bread-ultimate-moist-recipe/