Lemon Zucchini Bread That's Actually Moist (Not Soggy)
A bright, tender loaf that stays moist for days — no soggy crumb, just pure lemon-squash perfection in under an hour.
Equipment
- 9x5-inch loaf pan
- Box Grater
- Clean Kitchen Towel
- Large Mixing Bowls
- Whisk
- Rubber spatula
- Cooling Rack
- Pastry Brush
Ingredients
For the Bread
- 1 ½ cups grated zucchini (about 1 medium)
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- 1 large lemon (zest and juice)
- 2 large eggs
- ⅓ cup vegetable oil
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Glaze
- ¼ cup powdered sugar
Instructions
- Prep: Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with a strip of parchment paper hanging over the long sides.
- Step 1 - Grate and salt: Grate the zucchini using the large holes of a box grater. Toss the shreds with ¼ teaspoon of salt in a colander and let sit for 10 minutes. (Photo tip: You should see beads of water forming on the zucchini shreds after about 5 minutes — that's the salt doing its job.)
- Step 2 - Squeeze hard: Transfer the zucchini to a clean kitchen towel, gather the corners, and squeeze firmly over the sink. You'll be shocked how much liquid comes out. Keep squeezing until barely any drops fall.
- Step 3 - Mix dry: In a large bowl, whisk together the flour, baking powder, baking soda, and remaining ¼ teaspoon salt.
- Step 4 - Mix wet: In another bowl, whisk the sugar, lemon zest, eggs, and oil until smooth and glossy.
- Step 5 - Fold gently: Pour the wet ingredients into the dry, add the drained zucchini, and fold gently with a rubber spatula. Stop as soon as you no longer see streaks of flour. Overmixing makes the bread tough. (Photo tip: The batter should look thick and shaggy, not smooth and runny.)
- Step 6 - Bake: Scrape the batter into the prepared pan and smooth the top. Bake for 50–55 minutes, until a toothpick inserted in the center comes out clean and the top is deeply golden. If it's browning too fast at 45 minutes, tent it loosely with foil.
- Step 7 - Glaze while hot: While the bread bakes, make the lemon glaze: whisk ¼ cup fresh lemon juice with ¼ cup powdered sugar until smooth. When the bread comes out of the oven, poke holes all over the top with a skewer or toothpick. Brush the lemon glaze over the hot bread. Let it soak in — this is the magic step.
- Step 8 - Cool completely: Let the bread cool in the pan for 15 minutes, then lift it out onto a wire rack. Let it cool completely before slicing. I know, I know. It's worth the wait.
Notes
Don't skip the squeeze — it's the key to a light, moist loaf. Store wrapped tightly on the counter for up to 4 days, or freeze slices for later. For best texture, toast slices straight from the fridge. The lemon glaze soaks in more overnight, making day two even better.