Moist Lemon Zucchini Bread with Lemon Glaze

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Moist Lemon Zucchini Bread with Lemon Glaze

This Lemon Zucchini Bread is moist, bright, and bursting with fresh citrus flavor! Packed with shredded zucchini, lemon zest, and a hint of vanilla, it’s finished with a sweet-tart lemon glaze for a perfect balance. Great for breakfast, brunch, or a light dessert—and it freezes beautifully!

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 8 slices
Calories: 325 per slice

Ingredients

Dry Ingredients:

  • 1 ¾ cups all-purpose flour
  • 1 (3.5 oz) box instant lemon pudding mix
  • ¾ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients:

  • ¾ cup granulated sugar
  • 2 large eggs
  • ¾ cup milk
  • ½ cup vegetable oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

Add-ins:

  • 1 cup shredded zucchini (no need to peel; squeeze out excess moisture)
  • Zest of 1 lemon

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice (more or less for desired consistency)

Instructions

  1. Preheat and Prepare Pan
    Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch metal loaf pan or line with parchment paper for easy removal.
  2. Mix Dry Ingredients
    In a large bowl, whisk together the flour, lemon pudding mix, baking soda, baking powder, and salt.
  3. Mix Wet Ingredients
    In a separate bowl, whisk together the sugar, eggs, milk, oil, lemon juice, and vanilla extract until fully combined.
  4. Combine Mixtures
    Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
  5. Add Zucchini and Lemon Zest
    Gently fold in the shredded zucchini and lemon zest.
  6. Bake
    Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–55 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool
    Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  8. Glaze
    In a small bowl, mix the powdered sugar and lemon juice until smooth. Drizzle over the completely cooled bread. Store any leftover glaze in the refrigerator.

Tips for Success

  • Use fresh lemon juice for the brightest flavor. Bottled juice won’t have the same punch.
  • Don’t skip the zest! It adds depth and enhances the lemony aroma.
  • To freeze: Wrap the unglazed loaf tightly in plastic wrap and foil. Thaw at room temperature, then glaze before serving.

This loaf is a summer favorite but is just as lovely any time of year. Whether you’re baking for a brunch spread or just to enjoy with tea, this Lemon Zucchini Bread delivers every time.

 

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