Print

Moist Lemon Zucchini Loaf Cake Recipe Easy Homemade with Cream Cheese Glaze

lemon zucchini loaf cake - featured image
Print Recipe

A moist and flavorful lemon zucchini loaf cake with a tangy cream cheese glaze, perfect for a fresh and comforting homemade dessert.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) vegetable oil (neutral oil like canola preferred)
  • 3 large eggs, room temperature
  • 1 1/2 cups grated zucchini (about 2 medium zucchinis), squeezed lightly to remove excess water
  • Zest of 2 lemons
  • 1/4 cup (60ml) fresh lemon juice
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • For the Cream Cheese Glaze:
  • 4 oz (113g) cream cheese, softened, full-fat
  • 1 cup (120g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray and lightly dust with flour or line with parchment paper.
  2. Grate zucchini using a box grater or food processor. Place grated zucchini in a clean kitchen towel or cheesecloth and gently squeeze to remove excess moisture, keeping some moisture for tenderness.
  3. In a large bowl, whisk together sifted flour, granulated sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk eggs until just blended. Add vegetable oil, lemon zest, lemon juice, and vanilla extract. Stir to combine.
  5. Fold the squeezed zucchini into the wet ingredients gently, then pour into the dry ingredients. Fold together with a rubber spatula until just combined; do not overmix.
  6. Pour batter into prepared loaf pan and smooth the top. Bake for 50-60 minutes, checking at 50 minutes with a toothpick for doneness.
  7. Let the loaf cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  8. For the glaze, beat softened cream cheese with powdered sugar, lemon juice, and vanilla extract until smooth and creamy. Adjust powdered sugar for desired thickness.
  9. Once the loaf is fully cooled, drizzle or spread the cream cheese glaze evenly over the top. Let set for a few minutes before slicing.
  10. Slice into generous pieces and serve. Store leftovers refrigerated and bring to room temperature before serving.

Notes

Do not overmix the batter to avoid a dense loaf. Squeeze zucchini to remove excess water but keep some moisture for tenderness. Use fresh lemon zest and juice for best flavor. Let the loaf cool completely before glazing to prevent glaze from melting. If glaze is too runny, chill it in the fridge for 10-15 minutes before applying.

Nutrition

Keywords: lemon zucchini loaf, lemon zucchini cake, cream cheese glaze, moist zucchini bread, lemon dessert, quick bread, homemade cake

Find it online: https://cooksybite.com/moist-lemon-zucchini-loaf-cake-recipe-easy-homemade-with-cream-cheese-glaze/