Ultra Moist Lemon Zucchini Bread: A Sunny Loaf (Print Version)

Ultra Moist Lemon Zucchini Bread: Bake this tender, zesty loaf using fresh zucchini for incredible moisture and bright citrus flavor youll love!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 75 minutes
Servings: 10 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dry Mix

01 - 2 cups (240g) all-purpose flour
02 - 1 cup (200g) granulated sugar
03 - 1 teaspoon baking powder
04 - 1 teaspoon baking soda
05 - ½ teaspoon salt
06 - 1 teaspoon ground cinnamon

→ Wet & Fresh

07 - 2 large eggs, at room temperature
08 - ½ cup (120ml) vegetable oil
09 - 1 teaspoon vanilla extract
10 - 2 cups (about 2 medium) grated zucchini, gently squeezed of excess water
11 - 1 tablespoon lemon zest (from 1-2 lemons)
12 - ¼ cup (60ml) fresh lemon juice

→ For the Glaze

13 - 1 cup (120g) powdered sugar
14 - 2-3 tablespoons fresh lemon juice

# Instructions:

01 - First things first, get your oven preheating to 350°F (175°C). While it's warming up, grab a 9x5-inch loaf pan and grease it really well, then dust it with a little flour. I've had loaves stick before, and honestly, there's nothing more frustrating than a beautiful bake that won't come out clean! This step sets the stage for a perfect loaf, so don't rush it.
02 - In a big bowl, whisk together your flour, granulated sugar, baking powder, baking soda, salt, and cinnamon. Give it a good, thorough whisk to make sure everything is evenly distributed. This is where I always get a little flour dust on my nose, a clear sign of baking in progress! A well-mixed dry base means a consistent texture for your bread.
03 - In a separate, smaller bowl, whisk together your eggs, vegetable oil, vanilla extract, and that glorious fresh lemon juice. You want it all nicely combined, looking smooth and bright. This liquid gold is what's going to bring all the flavors together and create that incredible moisture we're aiming for.
04 - Pour the wet ingredients into the dry ingredients. Now, here's the critical part: mix *just* until combined. Overmixing is the enemy of tender bread, making it tough and dry. A few lumps are totally fine! Then, gently fold in your grated zucchini and lemon zest. The kitchen will start smelling amazing right about now, a true sign of good things to come!
05 - Pour your beautiful batter into the prepared loaf pan. Give the pan a gentle tap or two on the counter to settle the batter and release any big air bubbles. It doesn't need to be perfectly smooth on top; a little rustic charm is part of the home-baked appeal, right? This is where the anticipation really builds.
06 - Pop that loaf pan into your preheated oven and bake for 50-60 minutes. You'll know it's done when a wooden skewer or toothpick inserted into the center comes out clean. If it starts getting too dark on top before it's cooked through, you can loosely tent it with foil. Once baked, let it cool in the pan for about 10-15 minutes before carefully turning it out onto a wire rack to cool completely. This is crucial for that signature Ultra Moist Lemon Zucchini Bread texture.
07 - Once your bread is completely cool (seriously, wait for it!), whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth. You want it thick enough to coat a spoon but still pourable. If it's too thick, add a tiny bit more lemon juice; too thin, add more powdered sugar. Drizzle this sunshiney glaze all over the top of your cooled bread. It's the perfect finishing touch!

# Notes:

01 - Don't overmix the batter; it makes for tough bread, trust me, I've done it.
02 - Store cooled bread wrapped tightly at room temp for up to 3 days, or freeze slices for quick treats.
03 - No lemon? Orange zest and juice work beautifully for a different citrus twist!
04 - A sprinkle of poppy seeds in the batter adds a lovely texture and visual appeal.

# Tools You'll Need:

01 - 9x5-inch loaf pan
02 - large mixing bowls
03 - whisk
04 - rubber spatula
05 - microplane grater
06 - wire rack

# Nutrition Facts (Per Serving):

Calories: 300
Total Fat: 14g
Total Carbohydrate: 40g
Protein: 4g

Back