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Easy Moist Lemon Zucchini Loaf Recipe with Cream Cheese Glaze

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A tender, moist lemon zucchini loaf with a subtle citrus zing and a smooth cream cheese glaze, perfect for spring and summer baking or any time you want a light, comforting treat.

Ingredients

Scale
  • 2 cups all-purpose flour (about 240g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar (200g)
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil (120ml)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • 2 tablespoons fresh lemon juice
  • 1 1/2 cups grated zucchini (about 1 medium zucchini)
  • For the Cream Cheese Glaze:
  • 4 ounces cream cheese, softened (about 115g)
  • 1/2 cup powdered sugar (60g), sifted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (optional, to thin glaze)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease your 9×5-inch loaf pan or line it with parchment paper.
  2. Grate about 1 1/2 cups of zucchini using the coarse side of your grater. Lightly squeeze out some moisture with a clean kitchen towel or paper towels, but don’t dry it completely.
  3. In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
  4. In a large bowl, beat 1 cup granulated sugar and 2 large eggs until pale and thick, about 2-3 minutes. Add 1/2 cup vegetable oil, 1 teaspoon vanilla extract, 1 tablespoon lemon zest, and 2 tablespoons fresh lemon juice. Mix until combined.
  5. Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing.
  6. Gently fold the grated zucchini into the batter, ensuring it’s evenly distributed.
  7. Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil halfway through baking.
  8. Let the loaf cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before glazing.
  9. Beat 4 ounces softened cream cheese, 1/2 cup powdered sugar, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract until smooth. If the glaze is too thick, add 1-2 tablespoons milk gradually to reach a drizzling consistency.
  10. Once the loaf is completely cool, drizzle the cream cheese glaze evenly over the top. Let it set for about 20 minutes before slicing.

Notes

Do not overmix the batter to avoid a tough loaf. Lightly squeeze excess moisture from zucchini but keep some moisture for tenderness. Use fresh lemon zest and juice for best flavor. Start checking doneness at 50 minutes to avoid overbaking. Let the loaf cool completely before glazing to prevent glaze from melting. For gluten-free, substitute all-purpose flour with a gluten-free blend. For dairy-free, use dairy-free cream cheese and coconut oil. Nuts, spices, or berries can be added for variations.

Nutrition

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

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