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Moist Lemon Zucchini Bread Loaf Recipe with Vanilla Glaze and Toasted Walnuts

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A tender and moist lemon zucchini bread loaf enhanced with a bright lemon flavor, topped with a creamy vanilla glaze and crunchy toasted walnuts. Perfect for a cozy snack or brunch.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar (200g)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (120ml)
  • 1 teaspoon pure vanilla extract
  • Zest of 2 medium lemons (about 2 tablespoons)
  • 2 tablespoons fresh lemon juice
  • 1 ½ cups shredded zucchini (about 2 medium zucchinis), squeezed dry
  • ½ cup toasted walnuts (60g), roughly chopped
  • For the Vanilla Glaze:
  • 1 cup powdered sugar (120g), sifted
  • 2 tablespoons milk (or dairy-free milk)
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour your loaf pan lightly or line it with parchment paper for easy release.
  2. Shred 2 medium zucchinis using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a dry skillet over medium heat, toast ½ cup walnuts for about 3-4 minutes, stirring frequently until fragrant and lightly browned. Set aside to cool.
  4. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. Set aside.
  5. In another bowl, beat 2 large eggs with 1 cup granulated sugar until pale and slightly thickened (about 2 minutes with a mixer). Slowly add ½ cup vegetable oil while mixing, then stir in 1 teaspoon vanilla extract, lemon zest, and 2 tablespoons fresh lemon juice.
  6. Fold the shredded zucchini gently into the wet mixture.
  7. Gradually add the dry ingredients to the wet, folding carefully until just combined. Avoid overmixing to keep the bread tender.
  8. Transfer the batter to your prepared loaf pan, smoothing the top with a spatula. Sprinkle the toasted walnuts evenly over the top.
  9. Place in the preheated oven and bake for 55-65 minutes. Check doneness by inserting a toothpick in the center—if it comes out clean or with a few moist crumbs, it’s ready. If the walnuts brown too quickly, tent the loaf loosely with foil halfway through baking.
  10. Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool fully before glazing.
  11. Whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract until smooth. Adjust thickness by adding more sugar or milk as needed.
  12. Drizzle the vanilla glaze over the cooled loaf. Let it set for about 20 minutes before slicing.

Notes

Squeeze out excess moisture from shredded zucchini to avoid soggy bread. Avoid overmixing the batter to keep the loaf tender. Toast walnuts shortly before baking to enhance flavor. Tent the loaf with foil if walnuts brown too quickly. The loaf freezes well for up to 3 months when sliced and stored properly.

Nutrition

Keywords: lemon zucchini bread, vanilla glaze, toasted walnuts, moist bread, lemon bread, zucchini bread, easy baking, quick bread

Find it online: https://tempotaste.com/moist-lemon-zucchini-bread-loaf-recipe-with-vanilla-glaze-and-toasted-walnuts/