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Moist Lemon Zucchini Loaf Recipe with Easy Cream Cheese Glaze

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A moist and flavorful lemon zucchini loaf with a tangy cream cheese glaze, perfect for a quick snack or dessert that balances bright citrus with subtle earthiness.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon fresh lemon zest (about 1 large lemon)
  • 1/4 cup (60 ml) fresh lemon juice
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (120 ml) vegetable oil (can substitute with melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (about 180 g) grated zucchini
  • For the Cream Cheese Glaze:
  • 4 oz (115 g) cream cheese, softened
  • 1 cup (120 g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • 1/2 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 zucchini into a medium bowl. If very watery, gently press with paper towels to remove excess moisture but retain some moisture.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and lemon zest.
  4. In a large bowl, beat sugar and vegetable oil until just combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon juice.
  5. Gradually add dry ingredients to wet mixture, mixing just until combined. Fold in grated zucchini gently with a spatula.
  6. Pour batter into prepared pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Let loaf cool in pan for 15 minutes, then transfer to a wire rack to cool completely before glazing.
  8. Beat softened cream cheese until smooth. Gradually add powdered sugar and lemon juice, mixing until smooth and spreadable. Add vanilla if desired.
  9. Once loaf is completely cool, spread cream cheese glaze evenly over the top. Let set for 10-15 minutes before slicing.
  10. Slice with a sharp serrated knife and serve.

Notes

Do not overmix batter after adding flour to avoid tough crumb. Grate zucchini consistently for even baking. Cool loaf completely before glazing to prevent glaze from melting. Rotate pan halfway through baking for even browning. For gluten-free, substitute flour with gluten-free blend. For dairy-free glaze, use coconut cream-based glaze.

Nutrition

Keywords: lemon zucchini loaf, quick bread, cream cheese glaze, moist zucchini bread, lemon dessert, easy loaf recipe, zucchini dessert

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