Description
A tender, moist zucchini bread made with cream cheese in the batter and topped with a tangy lemon cream cheese glaze. This recipe avoids dryness by using unsqueezed zucchini and oil, resulting in a bakery-quality loaf.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 4 oz (115g) cream cheese, softened
- 2 cups (250g) zucchini, finely grated
- Zest of 1 large lemon
- 2 tablespoons lemon juice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- For the Glaze: 2 oz (55g) cream cheese, softened
- 1 cup (120g) powdered sugar, sifted
- 1–2 teaspoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper and lightly grease.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, beat sugar and vegetable oil together until combined. Add eggs one at a time, beating well after each addition.
- Add the softened cream cheese to the wet mixture and mix until smooth.
- Stir in lemon zest and lemon juice.
- Add the dry ingredients to the wet ingredients and mix on low speed or with a spatula until just combined. Do not overmix.
- Gently fold in the grated zucchini.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs. If browning too fast, cover loosely with foil after 30 minutes.
- Cool in the pan for 10 minutes, then lift out using parchment overhang and place on a wire rack to cool completely.
- While bread cools, whisk softened cream cheese, powdered sugar, lemon juice, and zest until smooth.
- Spread glaze over the completely cooled bread and garnish with extra lemon zest.
Notes
Do not squeeze the water out of the zucchini; the moisture is essential for the bread’s texture. Ensure cream cheese is at room temperature to avoid lumps in both the batter and glaze. Cool the bread completely before glazing to prevent the glaze from melting.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loa
- Calories: 220
- Sugar: 18
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 26
- Fiber: 1
- Protein: 3
Keywords: zucchini bread, lemon zucchini bread, cream cheese glaze, moist quick bread, easy baking recipe, gluten-free option