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Moist Lemon Poppy Seed Zucchini Bread Recipe with Zesty Lemon Glaze

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A moist and flavorful zucchini bread bursting with bright lemon flavor and a delightful poppy seed crunch, topped with a zesty lemon glaze. Perfect for breakfast, snacks, or afternoon tea.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 150g) grated zucchini (squeeze out excess moisture)
  • 1 tablespoon freshly grated lemon zest (about 1 large lemon)
  • 1 tablespoon poppy seeds (black or blue)
  • For the Zesty Lemon Glaze:
  • ¾ cup (90g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon lemon zest (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and line with parchment paper if desired.
  2. Grate 1 ½ cups zucchini using a box grater or food processor. Place in a clean kitchen towel and squeeze out excess moisture. Set aside.
  3. In a large bowl, sift together flour, baking soda, baking powder, salt. Whisk in poppy seeds and lemon zest evenly.
  4. In a separate bowl, whisk sugar and eggs until light and fluffy (2-3 minutes). Add vegetable oil and vanilla extract, stirring until blended.
  5. Fold grated zucchini into the wet mixture gently but thoroughly.
  6. Add dry ingredients to wet ingredients in batches, folding gently with a spatula until just combined. Avoid overmixing.
  7. Pour batter into prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  9. Let bread cool in pan for 15 minutes, then transfer to a wire rack to cool completely before glazing.
  10. In a small bowl, whisk powdered sugar, lemon juice, and optional lemon zest until smooth and pourable. Adjust consistency as needed.
  11. Drizzle lemon glaze evenly over cooled loaf. Let set for 10-15 minutes before slicing.

Notes

Squeeze excess moisture from zucchini to prevent soggy bread. Use fresh lemon zest for best flavor. Fold batter gently to keep bread tender. Cool bread completely before glazing to avoid runny glaze. If baking in glass pan, add 5-10 minutes to baking time. For thicker glaze, add more powdered sugar; for thinner, add more lemon juice.

Nutrition

Keywords: lemon zucchini bread, poppy seed bread, lemon glaze, moist zucchini bread, easy zucchini bread, homemade zucchini bread, lemon poppy seed loaf

Find it online: https://yumbelle.com/moist-lemon-poppy-seed-zucchini-bread-recipe-with-zesty-lemon-glaze-easy-homemade-delight/