Description

Ultra Moist Lemon Zucchini Bread with Lemon Glaze is the perfect blend of fresh flavors and moist texture, making it an irresistible treat for any occasion. This delightful loaf combines the subtle taste of zucchini with zesty lemon, resulting in a tender cake that’s enhanced by a sweet lemon glaze. Ideal for breakfast, brunch, or dessert, this recipe is straightforward enough for bakers of all skill levels. Serve it warm with butter, enjoy it alongside your favorite beverage, or elevate it as a dessert topped with whipped cream. With its vibrant flavor and moist crumb, this bread will surely impress family and friends alike.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups granulated sugar
1/2 cup vegetable oil or melted butter
2 large eggs
1 teaspoon vanilla extract
1/4 cup lemon juice
1 tablespoon lemon zest
2 cups grated zucchini (squeezed dry)
1 cup powdered sugar
2–3 tablespoons lemon juice or milk

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In another bowl, mix the sugar, oil or butter, eggs, vanilla extract, lemon juice, and zest until well combined.
Gently combine wet and dry ingredients without overmixing.
Fold in the grated zucchini until evenly distributed.
Pour batter into the prepared pan and bake for 50–60 minutes until a toothpick comes out clean.
Cool before glazing with a mixture of powdered sugar and lemon juice.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast/Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (60g)
Calories: 200
Sugar: 12g
Sodium: 120mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg