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The Ultimate Moist Lemon Zucchini Bread: One-Bowl Recipe with Bright Lemon Glaze

A loaf of moist lemon zucchini bread, sliced open, covered in thick white lemon glaze.
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Make this incredibly moist lemon zucchini bread using a simple one-bowl method. It features bright, zesty lemon flavor and a tangy glaze, making it a perfect quick bread for breakfast or a snack.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  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 and whisk to combine.
  4. Add the eggs, vegetable oil, lemon zest, lemon juice, and vanilla extract to the same bowl. Whisk until just combined. Do not overmix.
  5. Gently fold in the shredded zucchini and the yogurt or sour cream until they are evenly distributed throughout the batter.
  6. Pour the batter into the prepared loaf pan.
  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 15 minutes before carefully turning it out onto a wire rack to cool completely.
  9. While the bread cools, prepare the glaze: Whisk the powdered sugar and 2 tablespoons of lemon juice together until smooth. Add more powdered sugar or juice, one teaspoon at a time, to reach a thick but pourable consistency.
  10. Once the bread is completely cool, drizzle the tangy lemon topping evenly over the loaf. Slice and serve this refreshing baked good.

Notes

  • Use a microplane to zest your lemon directly over the mixing bowl to capture all the fragrant citrus oil for maximum flavor.
  • Shred the zucchini using the large holes of a box grater and do not squeeze out the excess moisture; this moisture helps keep your loaf tender.
  • This bread freezes well. Wrap cooled, unglazed slices tightly in plastic wrap and then foil for up to three months.

Nutrition

Find it online: https://mayaplate.com/lemon-zucchini-bread-moist-one-bowl-recipe/