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Moist Lemon Zucchini Bread with Cream Cheese Glaze

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A moist and tender lemon zucchini bread with a bright citrus flavor, topped with a tangy cream cheese glaze. Perfect for a light, comforting treat that impresses every time.

Ingredients

Scale
  • 2 cups all-purpose flour (240 g)
  • 1 cup granulated sugar (200 g)
  • ½ cup vegetable oil (120 ml)
  • 2 large eggs (room temperature)
  • 1 ½ cups grated zucchini (about 2 medium zucchinis), gently squeezed to remove excess water
  • 2 tsp lemon zest (fresh)
  • 2 tbsp lemon juice (freshly squeezed)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp vanilla extract
  • For the Cream Cheese Glaze:
  • 4 oz cream cheese (115 g), softened
  • 1 cup powdered sugar (120 g), sifted
  • 1–2 tbsp milk
  • 1 tsp lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or line with parchment paper.
  2. Grate zucchini finely using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze gently to remove excess moisture.
  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In another bowl, whisk together sugar, vegetable oil, eggs, lemon zest, lemon juice, and vanilla extract until smooth and glossy.
  5. Fold wet ingredients into dry ingredients gently using a spatula until just combined.
  6. Fold in the grated zucchini carefully, distributing evenly without overmixing.
  7. Pour batter into prepared loaf pan and smooth the top. Tap pan gently on counter to release air bubbles.
  8. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  9. Let bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before glazing.
  10. To make the cream cheese glaze, beat softened cream cheese with powdered sugar, lemon juice, and milk until smooth and spreadable. Add milk gradually to reach desired consistency.
  11. Spread or drizzle glaze over cooled loaf. For thicker glaze, chill bread briefly after glazing.

Notes

Squeeze excess moisture from zucchini to avoid soggy bread. Use room temperature eggs and cream cheese for smooth mixing. Wait until bread is fully cooled before glazing to prevent glaze from melting and running off. Add a teaspoon of lemon zest to the glaze for extra brightness. For gluten-free, substitute flour with a 1:1 gluten-free blend. For vegan, use flax eggs, plant-based milk, and vegan cream cheese.

Nutrition

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

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