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Ultra-Moist One-Bowl Lemon Zucchini Bread with Bright Lemon Glaze

Close-up of a loaf of lemon zucchini bread, sliced, showing shredded zucchini and a thick lemon glaze dripping down the sides.
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Make this ultra-moist, bright, and zesty lemon zucchini bread using a simple one-bowl method. The shredded zucchini keeps the loaf tender, and the fresh lemon glaze adds a perfect tangy finish. This is an easy quick bread recipe perfect for breakfast or an afternoon snack.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup plain yogurt or sour cream
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon fresh lemon zest (from 2 lemons)
  • 1/4 cup fresh lemon juice
  • 2 cups packed, shredded zucchini (about 2 medium zucchini)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  3. Add the granulated sugar and brown sugar to the dry ingredients. Whisk briefly to combine.
  4. Add the eggs, vegetable oil, yogurt or sour cream, vanilla extract, lemon zest, and lemon juice to the bowl. Mix with a whisk or spatula until just combined. Do not overmix.
  5. Fold in the shredded zucchini until it is evenly distributed throughout the batter. This is your one-bowl mix.
  6. Pour the batter into the prepared loaf pan and spread it evenly.
  7. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.
  9. While the bread cools, prepare the glaze: In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more powdered sugar for a thicker glaze or more juice for a thinner consistency.
  10. Once the bread is completely cool, drizzle the lemon glaze over the top. Slice and serve this tender zucchini loaf.

Notes

  • To capture the most flavor, zest your lemons directly over the mixing bowl to catch all the fragrant citrus oils.
  • For an even more moist zucchini bread recipe, use sour cream instead of plain yogurt.
  • If you want to use up garden zucchini quickly, shred it and squeeze out any excess moisture before adding it to the batter.

Nutrition

Find it online: https://cravybite.link/lemon-zucchini-bread-ultra-moist-one-bowl-recipe/