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Moist Lemon Zucchini Loaf Recipe Easy Homemade Glazed Bread

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A moist and tender lemon zucchini loaf with a bright citrus flavor and a sweet lemon glaze. Perfect for brunch or a snack, this loaf balances fresh lemon zest with the subtle earthiness of zucchini.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) sour cream (can substitute with Greek yogurt)
  • 1 1/2 cups grated fresh zucchini (about 1 medium zucchini)
  • Zest of 2 lemons
  • 2 tbsp lemon juice
  • For the glaze:
  • 1 cup (120g) powdered sugar
  • 2 tbsp lemon juice
  • 1 tbsp milk (optional, to thin glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. Grate the zucchini using a box grater. Place in a clean kitchen towel and gently squeeze out excess moisture, leaving some dampness.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
  4. In a separate bowl, whisk the sugar and vegetable oil until smooth. Add eggs, sour cream, lemon zest, and lemon juice; mix until well combined.
  5. Fold the grated zucchini into the wet mixture gently.
  6. Pour the wet mixture into the dry ingredients and fold gently until just combined. Avoid overmixing.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes, starting to check at 50 minutes with a toothpick. It should come out clean or with a few moist crumbs.
  9. Let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
  10. Whisk together powdered sugar and lemon juice for the glaze. Add milk 1 tsp at a time if too thick.
  11. Drizzle the glaze evenly over the cooled loaf and let it set for at least 15 minutes before slicing.

Notes

Do not over-squeeze the zucchini to keep moisture in the loaf. Use room temperature eggs for even mixing. Mix gently to avoid tough bread. Check doneness with a toothpick starting at 50 minutes. Glaze only after the loaf is completely cool to prevent melting.

Nutrition

Keywords: lemon zucchini loaf, glazed bread, zucchini bread, lemon bread, moist loaf, easy homemade bread, brunch recipe, zucchini recipe

Find it online: https://flurpchef.com/moist-lemon-zucchini-loaf-recipe-easy-homemade-glazed-bread/