Print

Moist Lemon Zucchini Bread Recipe with Easy Cream Cheese Glaze

moist lemon zucchini bread - featured image
Print Recipe

A moist and tender lemon zucchini bread with a bright lemon flavor and a tangy cream cheese glaze, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon lemon zest (freshly grated from about 2 lemons)
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) light brown sugar, packed
  • 3 large eggs, room temperature
  • 1 cup (240 ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 2 cups (about 2 medium) zucchini, finely shredded and excess moisture squeezed out
  • 4 ounces (115 g) cream cheese, softened
  • 1 cup (120 g) powdered sugar, sifted
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line your 9×5 inch loaf pan with parchment paper, leaving a little overhang on the sides to lift the bread out later.
  2. Shred the zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as you can.
  3. In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 tablespoon lemon zest.
  4. In a separate bowl, whisk 1 cup granulated sugar and 1/2 cup light brown sugar with 3 large eggs until well combined and slightly fluffy, about 2-3 minutes.
  5. Slowly whisk in 1 cup vegetable oil and 1 teaspoon vanilla extract into the egg and sugar mixture until fully combined.
  6. Gradually fold the dry ingredients into the wet mixture using a spatula. Stop as soon as no more streaks of flour remain.
  7. Gently fold 2 cups of the squeezed zucchini into the batter.
  8. Pour batter into the prepared pan and smooth the top with a spatula. Tap the pan on the counter a couple of times to release any air bubbles.
  9. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Tent with foil if the crust browns too fast.
  10. Cool the bread in the pan for 15 minutes, then lift it out onto a wire rack to cool completely before glazing.
  11. Beat 4 ounces softened cream cheese with 1 cup powdered sugar, 2 tablespoons fresh lemon juice, and 1/2 teaspoon vanilla extract until smooth and fluffy. Thin with a teaspoon of milk or lemon juice if needed.
  12. Drizzle or spread the glaze over the fully cooled bread. Let it set for 10-15 minutes before slicing.

Notes

Squeeze out as much moisture as possible from the shredded zucchini to avoid a soggy loaf. Use fresh lemon zest for best flavor. Avoid overmixing the batter to keep the bread tender. Tent with foil if the crust browns too quickly. Let the bread cool completely before glazing to prevent the glaze from sliding off.

Nutrition

Keywords: lemon zucchini bread, cream cheese glaze, moist zucchini bread, lemon dessert, easy zucchini bread, quick bread, healthy dessert

Find it online: https://avabowls.com/moist-lemon-zucchini-bread-recipe-with-easy-cream-cheese-glaze/