Print

Moist Lemon Zucchini Bread Recipe with Easy Cream Cheese Glaze

moist lemon zucchini bread - featured image
Print Recipe

A moist and flavorful lemon zucchini bread with a tangy cream cheese glaze that melts in your mouth. Perfect for brunch, gifting, or a cozy afternoon treat.

Ingredients

Scale
  • 2 medium zucchinis, grated (about 2 cups)
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • For the cream cheese glaze:
  • 4 ounces (115g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 to 2 tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract (optional)

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 the grated zucchini in a clean kitchen towel and gently squeeze out excess moisture, leaving about 1 cup squeezed zucchini.
  3. In a medium bowl, whisk together the dry ingredients: all-purpose flour, baking soda, baking powder, and salt. Set aside.
  4. In a large bowl, combine the sugar and vegetable oil. Beat with a hand mixer or whisk until well combined and slightly fluffy, about 2 minutes.
  5. Add the eggs one at a time, beating each in thoroughly before adding the next. Stir in the lemon zest, fresh lemon juice, and vanilla extract.
  6. Fold in the dry ingredients gently with a spatula until just combined; do not overmix.
  7. Fold in the grated zucchini, distributing it evenly throughout the batter.
  8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  9. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Check around 50 minutes to avoid over-baking.
  10. Let the bread cool in the pan for about 15 minutes, then transfer to a cooling rack to cool completely before glazing.
  11. Prepare the cream cheese glaze by beating the softened cream cheese until smooth. Gradually add powdered sugar, then lemon juice and vanilla extract. Adjust consistency as needed.
  12. Drizzle the glaze over the cooled bread and let it set for 10-15 minutes before slicing and serving.

Notes

Do not over-drain zucchini to keep moisture. Use fresh lemon zest and juice for best flavor. Let bread cool completely before glazing to prevent glaze from melting. Tent with foil if bread browns too quickly. Can substitute gluten-free flour or make vegan with flax eggs and dairy-free alternatives.

Nutrition

Keywords: lemon zucchini bread, cream cheese glaze, moist zucchini bread, lemon bread, quick bread, easy baking, summer bread, brunch recipe

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