Description
This Lemon Poppy Seed Zucchini Bread is a moist and flavorful loaf combining the fresh brightness of lemon with the subtle crunch of poppy seeds and the added moisture from shredded zucchini. Perfect for breakfast or a light snack, this bread is topped with a zesty lemon glaze for an extra burst of citrusy sweetness.
Ingredients
Scale
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 2 tsp lemon zest (from 1 large lemon)
- 3 Tbsp lemon juice
Dry Ingredients
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups all-purpose flour
Other Ingredients
- 2 cups lightly packed shredded zucchini
- 3 Tbsp poppy seeds
Glaze
- 1 1/2 cups powdered sugar
- 2 Tbsp lemon juice (or mix with milk or cream to desired consistency)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix wet ingredients: In a large bowl, whisk together the eggs, vegetable oil, lemon zest, 3 tablespoons of lemon juice, and granulated sugar until the mixture is smooth and combined.
- Add dry ingredients: Add the baking powder, baking soda, salt, and all-purpose flour to the wet mixture. Stir gently and mix just until the ingredients are combined without overmixing to keep the bread tender.
- Incorporate zucchini and poppy seeds: Fold in the shredded zucchini and poppy seeds carefully to evenly distribute them throughout the batter.
- Bake the bread: Pour the batter into the prepared loaf pan. Place it in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Prepare and apply glaze: Allow the bread to cool completely on a wire rack. In a small bowl, whisk the powdered sugar with 2 tablespoons of lemon juice (or mix with milk or cream to achieve the desired glaze consistency). Drizzle this lemon glaze over the cooled bread evenly.
- Slice and serve: Once the glaze has set, slice the lemon poppy seed zucchini bread into 10 slices and enjoy its moist texture and fresh citrus flavors.
Notes
- Be careful not to overmix the batter after adding the flour to avoid a tough bread texture.
- Shredded zucchini should be lightly packed and drained if very wet to prevent excess moisture.
- For a thinner glaze, adjust lemon juice or add a splash of milk or cream.
- This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Freezing slices is possible—wrap tightly to maintain freshness.
