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Easy Moist Lemon Glazed Zucchini Loaf

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A tender, refreshingly lemony zucchini loaf with a bright lemon glaze, perfect for summer snacks and quick baking.

Ingredients

Scale
  • 2 cups (260g) grated zucchini (about 2 medium zucchinis, squeezed to remove excess moisture)
  • 1 ½ cups (190g) all-purpose flour (can substitute with almond flour for gluten-free)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (100g) granulated sugar (feel free to reduce to ⅓ cup for less sweetness)
  • ½ cup (110g) brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1 tablespoon lemon zest (from about one lemon)
  • 1 teaspoon pure vanilla extract
  • For the Lemon Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper, leaving some overhang for easy removal.
  2. Grate 2 medium zucchinis and place in a clean kitchen towel or cheesecloth. Squeeze firmly to remove excess moisture.
  3. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt. Set aside.
  4. In a medium bowl, whisk ½ cup granulated sugar, ½ cup packed brown sugar, 2 large eggs, ½ cup vegetable oil, 2 tablespoons lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract until smooth and creamy.
  5. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing.
  6. Carefully fold the grated zucchini into the batter until evenly distributed. The batter should be moist and slightly thick but pourable.
  7. Transfer the mixture into the prepared loaf pan, smoothing the top with a spatula.
  8. Bake for 50-60 minutes. Check doneness by inserting a toothpick near the center — it should come out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
  9. Let the loaf cool in the pan for 10-15 minutes, then lift out using parchment overhang and transfer to a cooling rack. Cool completely before glazing.
  10. In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons lemon juice, and optional lemon zest until smooth. Adjust consistency as needed.
  11. Drizzle the lemon glaze evenly over the cooled loaf. Let it set for at least 15 minutes before slicing.

Notes

Do not skip squeezing out the zucchini moisture to prevent soggy loaf. Use fresh lemon zest and juice for best flavor. Avoid overmixing the batter to keep the loaf tender. Check the loaf starting at 50 minutes to avoid overbaking. Let the loaf cool completely before glazing to ensure the glaze sets properly. Optional variations include gluten-free flour, nuts, herbs, vegan substitutions, and seasonal fruit additions.

Nutrition

Keywords: lemon zucchini loaf, lemon glazed zucchini bread, summer snack, moist zucchini loaf, lemon glaze, easy zucchini bread, gluten-free option, vegan adaptation

Find it online: https://perkypan.com/easy-moist-lemon-glazed-zucchini-loaf-recipe-perfect-for-summer-snacks/