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Moist Glazed Lemon Zucchini Loaf with Easy Cream Cheese Swirl

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A moist and tangy zucchini loaf bursting with bright lemon flavor and a luscious cream cheese swirl, topped with a light lemon glaze. Perfect for brunch, snacks, or gifting.

Ingredients

Scale
  • 2 cups (240g) grated zucchini (about 2 medium zucchinis, unpeeled)
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • Zest of 2 lemons (about 2 tablespoons)
  • 2 tablespoons fresh lemon juice
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract (for cream cheese swirl)
  • 1 cup (120g) powdered sugar, sifted (for glaze)
  • 2 tablespoons fresh lemon juice (for glaze)
  • 1 teaspoon lemon zest (optional, for glaze)

Instructions

  1. Grate the zucchini and gently squeeze out excess moisture using a clean kitchen towel or paper towels; it should be moist but not dripping (about 5 minutes).
  2. Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter or non-stick spray; optionally line with parchment paper.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon until evenly mixed.
  4. In a large bowl, beat granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, lemon zest, and lemon juice until smooth and slightly fluffy (3-4 minutes).
  5. Fold grated zucchini gently into the wet mixture, then gradually fold in the dry ingredients until just combined; avoid overmixing.
  6. In a separate bowl, beat softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy (2-3 minutes).
  7. Pour half the zucchini batter into the prepared pan, dollop half the cream cheese mixture on top, and gently swirl with a knife or skewer. Repeat with remaining batter and cream cheese to create a marbled effect.
  8. Bake for 50-60 minutes, checking doneness at 50 minutes by inserting a toothpick; it should come out mostly clean with a few moist crumbs. Tent with foil if top browns too fast.
  9. Cool loaf in pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. Whisk powdered sugar with fresh lemon juice and zest until smooth and pourable; drizzle over cooled loaf and let set for at least 15 minutes before slicing.

Notes

Squeeze out just enough moisture from zucchini to avoid a soggy loaf. Use room temperature cream cheese for a smooth swirl. Fold batter gently to prevent toughness. Tent with foil if top browns too quickly. Let glaze set properly for best flavor and texture. For gluten-free option, substitute flour with gluten-free blend and optionally add xanthan gum. For dairy-free, use coconut cream cheese and coconut oil.

Nutrition

Keywords: zucchini bread, lemon zucchini loaf, cream cheese swirl, lemon glaze, moist zucchini bread, easy zucchini loaf, quick bread, dessert loaf

Find it online: https://emmastirs.com/moist-glazed-lemon-zucchini-loaf-recipe-with-easy-cream-cheese-swirl/