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

Ultra Moist Lemon Zucchini Bread is a tender, tangy treat. This recipe promises a wonderfully soft crumb with bright citrus notes, perfect for any time.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 70 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dry Ingredients

01 - 1 ½ cups (190g) all-purpose flour
02 - ¾ cup (150g) granulated sugar
03 - 1 teaspoon baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt

→ Wet Ingredients & Flavor Boosters

06 - 2 large eggs
07 - ½ cup (120ml) vegetable oil
08 - 1 teaspoon vanilla extract
09 - 1 tablespoon fresh lemon zest (from 1-2 lemons)
10 - 1 ½ cups (about 2 medium) grated zucchini

→ Lemon Glaze

11 - 1 cup (120g) powdered sugar
12 - 2-3 tablespoons fresh lemon juice

# Instructions:

01 - First things first, get your loaf pan ready. I always grease and flour a 9x5-inch loaf pan, or line it with parchment paper with an overhang – trust me, it makes removal so much easier. Preheat your oven to a cozy 350°F (175°C). This is where I sometimes forget to turn on the oven until the batter is mixed, then I just have to wait, patiently. Oops.
02 - In a big bowl, whisk together your flour, granulated sugar, baking powder, baking soda, and salt. Give it a good whisk, making sure there are no lumpy bits. This step feels simple, but it's important for even distribution of those leavening agents. I once didn't whisk enough and had a pocket of baking soda, not fun.
03 - In another bowl, crack your eggs, then whisk in the vegetable oil, vanilla extract, and that beautiful lemon zest. This mixture should look creamy and smell wonderfully fragrant from the lemon. This is where the magic starts to happen, you can almost smell the deliciousness to come!
04 - Pour the wet ingredients into the dry ingredients. Mix gently with a spatula just until *just* combined. You don't want to overmix here; overmixing develops gluten, making your Ultra Moist Lemon Zucchini Bread tough. Lumps are totally fine, honestly! This is where I tend to get a little too enthusiastic, so practice restraint!
05 - Now, gently fold in your grated zucchini. See how it adds that lovely green fleck throughout? It's not just for moisture, it's pretty too! Distribute it evenly without squishing it too much. This is the part where you really start to see your future loaf taking shape.
06 - Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. While it cools a bit, whisk together your powdered sugar and lemon juice for the glaze. Once the bread is slightly cooled but still warm, drizzle that tangy glaze all over. It should look glossy and inviting, like a hug in bread form.

# Notes:

01 - Don't overmix the batter; a few lumps are better for a tender crumb.
02 - Store cooled bread in an airtight container at room temperature for up to 3 days, or freeze for longer.
03 - No vegetable oil? A mild olive oil or melted coconut oil can work, though the flavor will subtly shift.
04 - Serve slices plain with coffee, or with a dollop of Greek yogurt and fresh berries for a light dessert.

# Equipment Needed:

01 - 9x5-inch loaf pan
02 - mixing bowls
03 - whisk
04 - spatula
05 - grater

# Nutrition (Per Serving):

Calories: 280 kcal
Total Fat: 12g
Total Carbohydrate: 40g
Protein: 4g

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