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Moist Lemon Zucchini Bread Recipe with Easy Cream Cheese Glaze

moist lemon zucchini bread - featured image
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A moist and tender lemon zucchini bread with a bright citrus flavor, topped with a smooth cream cheese glaze. Perfect for a quick snack or brunch treat.

Ingredients

Scale
  • 2 medium zucchinis (about 2 cups shredded, squeezed dry)
  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • ½ cup (120 ml) vegetable oil (can substitute with melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest from 2 medium lemons
  • 2 tablespoons freshly squeezed lemon juice
  • Cream cheese glaze:
  • 4 ounces (110 g) cream cheese, softened
  • 1 cup (125 g) powdered sugar
  • 1–2 tablespoons (15–30 ml) milk, to thin as needed
  • 1 teaspoon lemon juice (optional, for extra tang)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour your 9×5-inch loaf pan or line it with parchment paper.
  2. Shred the zucchini using a box grater or food processor. Place it in a clean kitchen towel or paper towels and squeeze out as much moisture as possible. Set aside.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until combined.
  4. In a separate large bowl, beat the sugar with vegetable oil until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
  5. Gently fold the shredded zucchini into the wet ingredients, being careful not to overmix.
  6. Add the dry ingredients to the wet mixture in batches, folding gently until just combined.
  7. Pour the batter into the prepared loaf pan and smooth the top. Optionally, sprinkle extra lemon zest or sugar on top.
  8. Bake for 50-60 minutes, starting to check at 50 minutes by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.
  9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Prepare the cream cheese glaze by beating the softened cream cheese with powdered sugar. Add milk a little at a time to reach a spreadable consistency. Stir in lemon juice if desired.
  11. Once the bread is fully cool, spread the cream cheese glaze evenly over the top.
  12. Slice and serve.

Notes

Squeeze zucchini thoroughly to avoid soggy bread. Use room temperature eggs for better mixing and rise. Fold ingredients gently to keep bread tender. Tent with foil if browning too quickly. Glaze only when bread is completely cool to prevent melting.

Nutrition

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

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