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Moist Lemon Zucchini Bread Recipe with Easy Cream Cheese Glaze

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A moist lemon zucchini bread with a subtle tangy lemon flavor and a sweet cream cheese glaze, perfect for brunch or a cozy snack.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1 1/2 cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil or melted coconut oil
  • 1/4 cup (60ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups (about 250g) grated zucchini (squeezed of excess moisture)
  • For the cream cheese glaze:
  • 4 ounces (115g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
  2. Grate 2 cups zucchini and squeeze out excess moisture using a clean kitchen towel.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, and lemon zest.
  4. In another bowl, beat sugar and eggs until creamy, about 2 minutes. Slowly add oil, lemon juice, and vanilla extract; mix until incorporated.
  5. Gradually add dry ingredients to wet ingredients, stirring gently until just combined. Do not overmix.
  6. Fold grated zucchini into the batter evenly.
  7. Pour batter into prepared loaf pan and smooth the top.
  8. Bake for 55-65 minutes, checking doneness with a toothpick starting at 55 minutes. Toothpick should come out clean or with a few moist crumbs.
  9. Cool bread in pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Prepare cream cheese glaze by beating cream cheese and powdered sugar until smooth. Add lemon juice and vanilla extract, mixing to desired consistency.
  11. Drizzle glaze over cooled bread and let set for 10-15 minutes before slicing and serving.

Notes

Squeeze out excess moisture from zucchini to avoid soggy bread. Use room temperature eggs and cream cheese for better texture. Do not overmix batter to keep bread tender. Glaze only after bread is completely cool to prevent melting. Adjust lemon juice in glaze for desired consistency. Optional additions include nuts, spices, or berries. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use plant-based cream cheese.

Nutrition

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

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