Ultra Moist Lemon Zucchini Bread with Lemon Glaze

There’s something truly magical about baking at home — the warmth, the aroma, and the satisfaction of slicing into a loaf you made from scratch. And when it comes to homemade quick breads, few can compete with the sweet, tangy, and unbelievably moist Lemon Zucchini Bread with Lemon Glaze.

This ultra moist lemon zucchini bread is the perfect balance of brightness and sweetness. The grated zucchini adds unparalleled moisture without any hint of veggie flavor, while the lemon zest and glaze bring a refreshing, citrusy pop that makes each bite irresistible. Whether you’re a beginner or a seasoned baker, this recipe is a guaranteed success.

In this article, we’re diving deep into everything you need to know about this ultra moist lemon zucchini bread recipe — from ingredients and step-by-step instructions to pro tips, variations, storage advice, and frequently asked questions. Let’s get baking!

Why You’ll Love This Ultra Moist Lemon Zucchini Bread

Before we dive into the full recipe, let’s talk about what makes this loaf so special:

• Incredibly Moist Texture: Thanks to the grated zucchini, this bread stays soft and moist for days.
• Bright Lemon Flavor: Lemon juice and zest in the batter, plus a tangy lemon glaze, give it a burst of citrus in every bite.
• Simple Pantry Ingredients: You likely already have everything you need in your kitchen.
• Versatile Snack or Dessert: Serve it for breakfast, tea time, dessert, or as a sweet snack anytime.
• Kid-Approved & Crowd-Friendly: Even picky eaters love it (and no one can tell there’s zucchini inside!).

Ingredients for Lemon Zucchini Bread with Lemon Glaze

Let’s break down everything you need to make this ultra moist lemon zucchini bread recipe a success.

For the Bread:

• 1½ cups all-purpose flour – The base of your loaf, providing structure.
• ½ tsp baking powder – Adds lightness and rise.
• ½ tsp baking soda – Works with the acid from the lemon to give a tender crumb.
• ¼ tsp salt – Balances the sweetness.
• 1 cup granulated sugar – Adds sweetness and helps with browning.
• 1 cup finely grated zucchini (unpeeled) – Adds moisture, texture, and sneaky nutrition.
• 2 large eggs – Bind the ingredients and add richness.
• ½ cup vegetable oil – Keeps the bread moist and tender.
• 2 tbsp lemon juice (freshly squeezed) – Enhances the lemon flavor.
• 1 tbsp lemon zest – Provides a fragrant lemony aroma and flavor.
• 1 tsp vanilla extract – Rounds out the flavor.

For the Lemon Glaze:

• ½ cup powdered sugar – Smooth and sweet.
• 1–2 tbsp fresh lemon juice – Adjust to your desired consistency and tartness.

How to Make Ultra Moist Lemon Zucchini Bread

This recipe is simple and straightforward. Follow these steps for a guaranteed soft and flavorful lemon zucchini loaf.

Step 1: Prep the Pan and Oven

Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan or line it with parchment paper. This will prevent sticking and help with an easy release.

Step 2: Combine the Dry Ingredients

In a medium-sized bowl, whisk together:

• 1½ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

Set this bowl aside.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, add:

• 1 cup granulated sugar
• 2 large eggs
• ½ cup vegetable oil
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 cup finely grated zucchini

Mix everything together until well combined. Don’t overmix — just stir until it’s uniform.

Pro Tip: No need to peel the zucchini — the skin is soft and adds flecks of color to your loaf.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients. Stir just until combined. Overmixing can make the bread dense.

Step 5: Bake the Bread

Pour the batter into the prepared loaf pan. Smooth the top with a spatula.

Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. Ovens vary, so check at the 45-minute mark.

Step 6: Cool the Bread

Let the bread cool in the pan for 10 minutes, then carefully remove it and transfer it to a wire rack to cool completely.

Step 7: Make the Lemon Glaze

In a small bowl, whisk together:

• ½ cup powdered sugar
• 1–2 tbsp fresh lemon juice

Start with 1 tablespoon of lemon juice and add more if needed to reach a pourable consistency.

Step 8: Drizzle and Serve

Once the bread is completely cooled, drizzle the lemon glaze over the top. Allow it to set for 10–15 minutes before slicing.

Tips for the Best Lemon Zucchini Bread

To take your ultra moist lemon zucchini bread to the next level, keep these expert tips in mind:

• Don’t Overmix: Stir just until the ingredients are combined to avoid a tough texture.
• Use Fresh Lemon Juice and Zest: This gives the most vibrant flavor.
• Squeeze Zucchini Lightly (If Watery): If your grated zucchini is super wet, you can blot it lightly with a paper towel — but don’t remove all the moisture!
• Let It Cool Before Glazing: A hot loaf will melt the glaze.
• Room Temperature Eggs: These mix better and help create a more uniform batter.

Tasty Variations to Try

You can switch things up and still enjoy a delicious loaf every time. Here are some easy variations:

1. Add Blueberries

Fold in ½ cup of fresh or frozen blueberries to add bursts of fruity flavor.

2. Lemon-Poppy Seed Zucchini Bread

Stir in 1 tablespoon of poppy seeds for a fun texture and classic lemon pairing.

3. Make It a Muffin

Use the batter to make muffins — just reduce the baking time to 20–25 minutes.

4. Use Coconut Oil

For a subtle coconut undertone, substitute vegetable oil with coconut oil.

5. Add a Streusel Topping

Combine butter, sugar, and flour to make a crunchy streusel for topping before baking.

What to Serve with Lemon Zucchini Bread

This ultra moist lemon zucchini bread is fantastic on its own, but you can serve it with:

• A cup of tea or coffee
• Whipped cream or Greek yogurt
• Fresh berries
• Lemon curd or jam
• Vanilla ice cream (for dessert)

It’s also wonderful for brunch spreads or as a sweet gift wrapped in parchment and tied with ribbon.

Storage and Freezing Tips

At Room Temperature:

Store in an airtight container at room temp for up to 3 days. Make sure the glaze is fully set before wrapping.

In the Fridge:

Refrigerate for up to 1 week. The texture remains moist and flavorful.

To Freeze:

Wrap the cooled, unglazed loaf tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the fridge and glaze before serving.

Frequently Asked Questions (FAQs)

1. Can I use whole wheat flour instead of all-purpose?

Yes, but the texture will be denser. Try using half all-purpose and half whole wheat flour for the best balance.

2. Is it okay to skip the glaze?

Absolutely. The bread is delicious on its own, but the glaze does enhance the lemony flavor.

3. Can I make this recipe gluten-free?

Yes! Use a 1:1 gluten-free baking flour mix. Make sure it includes xanthan gum for structure.

4. Why is my zucchini bread too wet or soggy?

This may happen if your zucchini was too watery or if the bread was undercooked. Try blotting the zucchini or extending the bake time slightly.

5. Can I double the recipe?

Definitely! Just divide between two loaf pans and keep an eye on the bake time — it may need a few extra minutes.

6. Can I make this without eggs?

You can substitute eggs with applesauce, mashed banana, or a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg), though the texture will vary slightly.

Conclusion

There you have it — the ultimate recipe for Ultra Moist Lemon Zucchini Bread with Lemon Glaze that’s bursting with fresh lemon flavor, rich moisture, and a tender crumb. This homemade quick bread is everything you want in a comforting, citrusy treat: easy to make, deeply satisfying, and utterly delicious.

Whether you’re baking it for brunch, gifting it to a friend, or enjoying a quiet moment with tea, this lemon zucchini bread is sure to become a go-to favorite. And with its adaptable ingredients, easy prep, and irresistible glaze, it’s no wonder why so many home bakers swear by it.

So preheat that oven, grab your grater, and let the magic of ultra moist lemon zucchini bread begin. Once you try it, you’ll wonder how you ever lived without it.

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