Ultra Moist Lemon Zucchini Bread Lemon Recipe
This Ultra Moist Lemon Zucchini Bread is a delightful combination of zesty lemon flavor and the subtle essence of zucchini. The moist texture and tangy glaze make it a perfect treat for any time of day.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 2 cups grated zucchini, squeezed dry
Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice or milk
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease/flour a 9×5 inch loaf pan.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients: In a separate bowl, whisk sugar, oil/butter, eggs, vanilla, lemon juice, and zest.
- Mix Batter: Combine wet ingredients with dry, then fold in grated zucchini. Do not overmix.
- Bake: Pour batter into pan, bake for 50-60 minutes until a toothpick comes out clean.
- Cool & Glaze: Cool bread for 10 minutes in pan, then transfer to a rack. Make and drizzle glaze over cooled bread.
- Serve: Slice and enjoy!
Notes
- You can add chopped nuts or dried fruits for extra texture.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Lemon Zucchini Bread, Moist Bread Recipe, Lemon Dessert, Baking with Zucchini
