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

Bake Ultra Moist Lemon Zucchini Bread with a tangy glaze. My family's favorite, this recipe is packed with fresh zucchini and bright lemon flavor.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 65 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ The Dry Stuff

01 - 2 cups all-purpose flour
02 - 1 ½ cups granulated sugar
03 - 1 teaspoon baking powder
04 - 1 teaspoon baking soda
05 - ½ teaspoon salt

→ The Wet Stuff

06 - 2 large eggs, room temperature
07 - ½ cup vegetable oil
08 - ½ cup buttermilk
09 - 1 teaspoon vanilla extract

→ The Zucchini & Citrus Spark

10 - 1 ½ cups grated fresh zucchini, gently squeezed
11 - 1 tablespoon fresh lemon zest

→ For the Glaze

12 - 1 cup powdered sugar
13 - 2-3 tablespoons fresh lemon juice

# Instructions:

01 - First things first, get your oven preheating to 350°F (175°C). Then, grease and flour a 9x5 inch loaf pan. This is where I always get a little flour on my nose, happens every time! Now, for the zucchini: grate about 1 ½ cups. Here’s my big tip – gently squeeze out some of that extra moisture using a paper towel or a clean kitchen cloth. This step is a game-changer for truly Ultra Moist Lemon Zucchini Bread, preventing a soggy bottom. Trust me, I learned this the hard way!
02 - In a large bowl, whisk together your all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure it's all well combined; you don't want pockets of leavening. I usually give it a good five or six stirs, making sure there are no lumps. This is one of those simple steps that sets the stage for a beautifully consistent loaf, so don't rush it. It's the foundation, you know?
03 - In a separate medium bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract until they're smooth and fully combined. You'll see it transform into a pale yellow, slightly frothy mixture. I love the smell of the vanilla hitting the other liquids; it just smells like baking. Make sure there are no streaks of egg yolk left, just a uniform, lovely liquid.
04 - Pour the wet ingredients into the dry ingredients. Now, this is important: mix just until *barely* combined. Overmixing is the enemy of tender quick breads! A few lumps are totally fine, even desirable. Then, gently fold in your grated, squeezed zucchini and that bright lemon zest. The batter will look thick, flecked with green and yellow, and smell absolutely heavenly.
05 - Pour the batter evenly into your prepared loaf pan. Give it a gentle tap on the counter to settle it. Pop it into your preheated oven and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. I always set a timer for 45 minutes first, then check, because my oven can be a bit… unpredictable. The top should be a gorgeous golden brown, and your kitchen will smell incredible.
06 - Once your loaf is out of the oven, let it cool in the pan for about 10-15 minutes before carefully transferring it to a wire rack to cool completely. While it cools, whisk together the powdered sugar and fresh lemon juice for the glaze. I like my glaze a bit thick, so I add the juice slowly. Once the bread is cool, drizzle that tangy glaze all over. It should look like a sweet, sunny river. Slice it up and enjoy!

# Notes:

01 - Don't overmix the batter; it makes the bread tough, I learned that the hard way.
02 - This bread freezes beautifully for a quick breakfast later, just wrap it tight!
03 - No buttermilk? A splash of lemon juice in regular milk works in a pinch, I've done it!
04 - A dusting of powdered sugar before the glaze looks extra fancy, trust me on this one.

# Equipment Needed:

01 - Loaf pan
02 - mixing bowls
03 - whisk
04 - grater

# Nutrition (Per Serving):

Calories: 320
Total Fat: 15g
Total Carbohydrate: 40g
Protein: 5g

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