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Delightfully Moist Lemon Zucchini Bread with Fresh Lemon Glaze

A soft, bright lemon zucchini quick bread with a tender crumb and a sweet-tart fresh lemon glaze.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Servings 10 slices
Calories 260 kcal

Equipment

  • 1 9x5-inch loaf pan
  • 1 mixing bowl medium
  • 1 mixing bowl large
  • 1 Whisk
  • 1 spatula
  • 1 box grater for zucchini
  • 1 wire rack for cooling

Ingredients
  

For the lemon zucchini bread

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 teaspoons lemon zest freshly grated
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup neutral oil such as vegetable or canola
  • 1/4 cup plain Greek yogurt or sour cream
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup zucchini shredded and lightly squeezed dry

For the fresh lemon glaze

  • 1 cup powdered sugar
  • 2 to 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest freshly grated

Instructions
 

Prepare the loaf

  • Preheat the oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest.
  • In a large bowl, whisk the eggs and sugar until smooth and slightly lighter in color. Add the oil, Greek yogurt, lemon juice, and vanilla extract, and whisk until combined.
  • Fold the dry ingredients into the wet ingredients just until combined. Gently fold in the shredded zucchini.
  • Spread the batter into the prepared loaf pan and smooth the top.
  • Bake for 50 to 55 minutes, until the top is golden and a tester inserted in the center comes out clean or with a few moist crumbs.
  • Cool the loaf in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

Make the glaze

  • Stir together the powdered sugar, lemon juice, and lemon zest until smooth, starting with 2 tablespoons of lemon juice and adding more as needed for the desired consistency.
  • Drizzle the glaze over the completely cooled loaf. Let the glaze set for 10 to 15 minutes before slicing.

Notes

Lightly squeeze the zucchini to remove excess water, but do not dry it out completely. Do not overmix the batter. For best texture, glaze only after the loaf has cooled fully. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.