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Delightfully Moist Lemon Zucchini Bread with Fresh Lemon Glaze

A tender, bright lemon zucchini quick bread topped with a simple fresh lemon glaze.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 247
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
  • 1/2 cup neutral oil such as vegetable or canola
  • 1/4 cup plain yogurt or sour cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup zucchini grated and lightly squeezed dry
For the fresh lemon glaze
  • 1 cup powdered sugar
  • 2 to 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Equipment

  • 1 9x5-inch loaf pan
  • 1 box grater
  • 2 mixing bowls
  • 1 whisk
  • 1 rubber spatula
  • 1 wire rack for cooling

Method
 

Prepare the loaf
  1. Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
  2. Grate the zucchini and gently squeeze out some excess moisture. It should be damp, not dripping wet.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a large bowl, whisk the eggs and sugar until smooth and slightly lightened. Whisk in the oil, yogurt, lemon juice, lemon zest, and vanilla.
  5. Add the dry ingredients to the wet ingredients and stir gently just until combined. Fold in the grated zucchini.
  6. Transfer the batter to the prepared loaf pan and smooth the top.
  7. Bake for 50 to 55 minutes, until golden and a tester inserted in the center comes out clean or with a few moist crumbs.
  8. Cool in the pan for 15 minutes, then remove to a wire rack and cool completely.
Make the glaze
  1. Whisk together the powdered sugar, 2 tablespoons lemon juice, and lemon zest. Add more lemon juice as needed until thick but pourable.
  2. Drizzle the glaze over the cooled loaf and let it set for 15 to 20 minutes before slicing.

Notes

Lightly squeeze the zucchini so the loaf stays moist but not gummy. Do not overmix the batter. Let the bread cool completely before glazing for the neatest finish. The loaf can be made a day ahead and glazed before serving.