Print

Moist Lemon Zucchini Loaf Recipe with Easy Cream Cheese Glaze

moist lemon zucchini loaf - featured image
Print Recipe

A moist and flavorful lemon zucchini loaf with a tangy cream cheese glaze, perfect for breakfast, snacks, or dessert. This quick and easy recipe balances bright citrus with subtle veggie sweetness for a crowd-pleasing treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • ¼ cup (60ml) fresh lemon juice
  • 2 medium zucchinis (about 2 cups grated), squeezed lightly to remove excess water
  • 4 oz (115g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • 2 tablespoons (30ml) fresh lemon juice
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
  2. Grate the zucchinis finely using a box grater or food processor. Place grated zucchini in a clean kitchen towel and gently squeeze out excess moisture, keeping it moist but not soggy.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. In a separate bowl, beat the sugar with vegetable oil until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
  5. Fold the grated zucchini into the wet mixture gently. Gradually add the dry ingredients, folding just until combined to avoid overmixing.
  6. Pour the batter evenly into the prepared loaf pan. Bake for 50-60 minutes, checking at 50 minutes with a toothpick; it should come out clean or with moist crumbs.
  7. Let the loaf cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before glazing.
  8. To make the cream cheese glaze, beat together softened cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth and creamy.
  9. Spread the cream cheese glaze evenly over the cooled loaf. Slice and serve immediately or store for later.

Notes

Use firm, fresh zucchinis to avoid excess water. Squeeze zucchini moisture carefully to keep loaf tender but not soggy. Avoid overmixing batter to prevent dense bread. Cool loaf completely before glazing to prevent glaze from melting. Glaze can be thinned with milk or lemon juice if too thick. For gluten-free, substitute flour with 1:1 gluten-free baking blend. For vegan, use flax eggs, coconut oil, and dairy-free cream cheese.

Nutrition

Keywords: lemon zucchini loaf, zucchini bread, cream cheese glaze, moist zucchini bread, lemon bread, quick bread, healthy snack, easy baking

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