Description
Ultra Moist Lemon Zucchini Bread with Lemon Glaze is a delectable treat that perfectly combines the fresh flavors of lemon and zucchini. This easy-to-make recipe yields a moist, tender loaf that’s sure to be a hit at any gathering. The zesty lemon glaze adds a delightful finish, making it an ideal choice for brunch, dessert, or even a midday snack.
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
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In one bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, combine sugar, vegetable oil (or melted butter), eggs, vanilla extract, lemon juice, and lemon zest until smooth.
- Mix the wet ingredients into the dry ingredients until just combined; avoid overmixing.
- Gently fold in the grated zucchini.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes until a toothpick inserted comes out clean.
- Allow cooling before glazing with the mixture of powdered sugar and lemon juice.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Ensure the zucchini is well-drained to keep your bread from becoming soggy. Feel free to add nuts or dried fruits for added texture and flavor.