Description
This Ultra Moist Lemon Zucchini Bread is a delightful twist on classic zucchini bread, infused with fresh lemon zest and juice for a bright, tangy flavor. Moist and tender from grated zucchini and a perfect balance of spices, it’s topped with a simple lemon glaze that adds a sweet and citrusy finish. This loaf is great for breakfast, a snack, or dessert.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 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)
Glaze
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice or milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to ensure the bread does not stick after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg evenly distributing the spices and leavening agents.
- Combine Wet Ingredients: In another bowl, mix granulated sugar, vegetable oil or melted butter, eggs, vanilla extract, lemon juice, and lemon zest until the mixture is smooth and well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined—avoid overmixing to keep the bread tender.
- Add Zucchini: Fold in the grated and squeezed-dry zucchini gently until it is evenly distributed throughout the batter.
- Pour Batter into Pan: Transfer the batter to the prepared loaf pan and spread it evenly with a spatula.
- Bake: Place the pan in the oven and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Make and Apply Glaze: Whisk together powdered sugar and lemon juice or milk until smooth. Drizzle the glaze over the cooled bread to add a sweet and citrusy finish.
Notes
- Ensure the zucchini is squeezed dry to avoid excess moisture, which can make the bread soggy.
- For a dairy-free version, use vegetable oil and lemon juice in the glaze instead of milk.
- Check the bread starting from 50 minutes as oven temperatures vary; a toothpick should come out clean.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
