Zucchini Bread with Cinnamon Glaze

Extra moist zucchini bread served on a white platter with one slice placed beside it on a white plate.

5 from 72 votes

Zucchini Bread with Cinnamon Glaze

This homemade Zucchini Bread With Cinnamon Glaze is incredibly moist and tender. With a full 2 cups of shredded zucchini and a light lemon flavor, this is a family favorite.

Prep Time15

Cook Time50

Total Time1 5

Course: Breakfast, Dessert

Cuisine: American

Servings: loaves

Calories: 202kcal

Author: Jeri Walker

Ingredients

For the Zucchini Bread

3 eggs large
1 cup vegetable oil
2 cups sugar
2 cups zucchini, seeded and grated do not squeeze out excess water
½ cup yogurt plain or vanilla
1 teaspoon vanilla extract
1 teaspoon lemon juice
3 cups all-purpose flour
1 teaspoon baking soda
½ tsp baking powder
¾ teaspoon salt
1½ teaspoon cinnamon
1 cup walnuts optional

For the Cinnamon Glaze

`1 cup powdered sugar
1 tablespoon milk
¼ teaspoon cinnamon

Instructions

Preheat your oven to 350 degrees F. Line two loaf pans with parchment paper or grease the pans.
In a large bowl, beat the eggs with the sugar and oil. Add shredded zucchini, yogurt, lemon juice, and vanilla. Mix well and set aside.
Mix flour, baking soda, baking powder, salt, and cinnamon in a medium bowl. Slowly add the dry ingredients to the wet ingredients. Mix well just until combined.
Pour the batter equally into two loaf pans. Bake at 350 degrees F for 45-50 minutes, or until a toothpick entered in the center comes out clean.
After the zucchini bread is baked, transfer to a cooling rack.
Whisk powdered sugar, milk, and cinnamon in a small bowl. Pour glaze evenly over the top of the cooled zucchini bread, letting it run down the sides. Put a plate underneath the loaf to catch the drippy glaze. Slice and serve!

Notes

Do not squeeze the water from the zucchini, it keeps the zucchini bread moist.
Do not overbake. Start checking after 45 minutes to see if the bread is done.
Store in an airtight container at room temperature for 3-4 days, in the refrigerator for up to 7 days, or in the freezer for up to 2 months.

Nutrition