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Delightfully Moist Lemon Zucchini Bread with Fresh Lemon Glaze

A tender, bright lemon zucchini quick bread topped with a sweet-tart 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, Brunch, Dessert, Snack
Cuisine: American
Calories: 251
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 salt
  • 2 teaspoons lemon zest fresh
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup neutral oil such as vegetable or canola
  • 1/4 cup plain Greek yogurt or sour cream
  • 1/4 cup lemon juice fresh
  • 1 teaspoon vanilla extract
  • 1 1/4 cups zucchini grated and lightly squeezed
For the fresh lemon glaze
  • 1 cup powdered sugar
  • 2 to 3 tablespoons lemon juice fresh
  • 1 teaspoon lemon zest

Equipment

  • 1 9x5-inch loaf pan
  • 1 mixing bowl large
  • 1 mixing bowl medium
  • 1 whisk
  • 1 rubber spatula
  • 1 box grater
  • 1 wire rack

Method
 

Prepare the bread
  1. Preheat the oven to 350°F and grease or line a 9x5-inch loaf pan.
  2. Grate the zucchini and gently squeeze out some excess moisture. It should be damp but not dripping wet.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest.
  4. In a large bowl, whisk the eggs, sugar, oil, Greek yogurt, lemon juice, and vanilla until smooth.
  5. Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the grated zucchini.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50 to 55 minutes, until golden on top and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool the loaf in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Make the glaze
  1. Whisk together the powdered sugar, 2 tablespoons lemon juice, and lemon zest until smooth. Add more lemon juice as needed for a pourable glaze.
  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 loaf stays moist but not gummy. For best lemon flavor, use fresh zest and juice. Let the loaf cool completely before glazing so the glaze sets properly. Optional add-ins: up to 1/2 cup chopped walnuts or pecans.