Ultra Moist Lemon Zucchini Bread with Lemon Glaze
Experience the delightful combination of zesty lemon and tender zucchini in this Ultra Moist Lemon Zucchini Bread with Lemon Glaze. Perfectly moist and bursting with flavor, this bread is an ideal choice for breakfast, a sweet snack, or as a charming addition to any gathering.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, mix sugar, oil or melted butter, eggs, vanilla extract, lemon juice, and lemon zest until well combined.
- Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in the grated zucchini.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick comes out clean from the center.
- Let cool in the pan for about 10 minutes before transferring to a wire rack.
- For the glaze, whisk powdered sugar with lemon juice or milk until smooth; drizzle over cooled bread.
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 21g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg