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–+ servings
Nicole Grace

Ultra Moist Lemon Zucchini Bread with Lemon Glaze Recipe Delight!

A deliciously moist lemon zucchini bread topped with a tangy lemon glaze, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups grated zucchini about 2 medium zucchinis
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup granulated sugar
  • ½ cup brown sugar packed
  • ½ cup vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon zest from about 1 lemon
  • ¼ cup fresh lemon juice
  • For the glaze: 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
  2. In a large bowl, combine the grated zucchini, flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix well and set aside.
  3. In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix; a few lumps are okay.
  5. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  6. Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
  7. For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. Drizzle the glaze over the cooled bread.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 8gCholesterol: 50mgSodium: 150mgFiber: 1gSugar: 12g

Notes

  • For added moisture, consider wrapping the cooled bread in plastic wrap and letting it sit overnight before serving.
  • You can substitute half of the all-purpose flour with whole wheat flour for a healthier option.
  • For a fun twist, add ½ cup of chopped walnuts or pecans to the batter for added crunch.

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