Lemon Zucchini Bread That’s Actually Moist (Not Soggy) — in 15 Minutes of Prep
Bright, tender, and actually tastes like lemon — not just vaguely citrus-adjacent. Salting the zucchini first changes everything.
Equipment
- Box grater
- Cheesecloth or clean kitchen towel
- 9x5-inch loaf pan
- Parchment Paper
- 2 mixing bowls (one large, one medium)
- Whisk and rubber spatula
- Cooling rack
Ingredients
Batter
- 1 1/2 cups all-purpose flour (190g)
- 1 cup granulated sugar (200g)
- 1 medium zucchini (about 200g), grated
- 2 large eggs, room temperature
- 1/2 cup neutral oil (120ml), like avocado or grapeseed
- 1 lemon, zested
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt (plus extra for salting zucchini)
Glaze
- 1 cup powdered sugar (120g)
- 2–3 tbsp lemon juice (from the same lemon)
Instructions
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
- Grate the zucchini into a bowl and toss with ½ tsp salt. Let sit for 10 minutes.
- Transfer the grated zucchini to a clean kitchen towel or cheesecloth and wring out as much liquid as possible.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk the sugar, eggs, oil, and lemon zest until smooth and slightly thickened, about 1 minute.
- Pour wet ingredients into dry. Fold gently with a rubber spatula until just combined. Fold in the wrung-out zucchini. Do not overmix.
- Pour batter into prepared pan and smooth the top. Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 15 minutes, then lift out and transfer to a wire rack. Cool completely before glazing.
- For the glaze: whisk powdered sugar and lemon juice until smooth. Pour over the cooled loaf, letting it drip down the sides. Let set for 10 minutes before slicing.
Notes
Don‘t skip the zucchini squeeze – it’s the difference between a soggy loaf and a perfect one. Let the loaf cool completely before glazing or the glaze will slide off. Store wrapped at room temperature for up to 4 days, or freeze the unglazed loaf for up to 3 months. For a gluten-free version, use a 1:1 GF flour blend and add 1 extra tablespoon of yogurt or milk.