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Delightfully Moist Lemon Zucchini Bread with Fresh Lemon Glaze

A tender, bright lemon zucchini quick bread finished with a simple fresh lemon glaze.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Calories: 236
Ingredients Equipment Method Notes

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 large eggs
  • 3/4 cup granulated sugar
  • 1/3 cup neutral oil such as canola or vegetable oil
  • 1/4 cup plain Greek yogurt or sour cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup zucchini shredded and lightly squeezed
For the fresh lemon glaze
  • 3/4 cup powdered sugar
  • 1 to 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Equipment

  • 1 8.5 x 4.5-inch loaf pan
  • 2 mixing bowls
  • 1 whisk
  • 1 rubber spatula
  • 1 box grater
  • 1 microplane or zester
  • 1 wire rack

Method
 

Prepare the loaf
  1. Preheat the oven to 350°F and grease or line an 8 1/2 x 4 1/2-inch loaf pan. Lightly squeeze the shredded zucchini if it is very wet.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, whisk the eggs and sugar until smooth. Add the oil, Greek yogurt, lemon juice, lemon zest, and vanilla extract, and whisk until combined.
  4. Fold the dry ingredients into the wet ingredients just until no dry streaks remain. Gently fold in the shredded zucchini.
  5. Transfer the batter to the prepared loaf pan and smooth the top.
  6. Bake for 45 to 50 minutes, until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool the bread in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.
Make the glaze
  1. Stir together the powdered sugar, 1 tablespoon lemon juice, and lemon zest. Add more lemon juice as needed until the glaze is thick but pourable.
  2. Drizzle the glaze over the cooled loaf and let it set for 10 to 15 minutes before slicing.

Notes

Lightly squeeze the zucchini so the batter is moist but not watery. Do not overmix the batter. Let the loaf cool completely before glazing. Freeze unglazed slices for best texture, then add fresh glaze after thawing if desired.