Lemon Poppy Seed Zucchini Bread Recipe
Delicious and moist Lemon Poppy Seed Zucchini Bread with a tangy lemon glaze. This easy-to-make bread is bursting with lemon flavor and a hint of poppy seeds, perfect for any time of the day!
- Prep Time: 20 minutes
- Cook Time: 60-65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Bread:
- 2 large eggs
- 1/2 cup vegetable oil
- 2 tsp lemon zest (zest from 1 large lemon)
- 3 Tbsp lemon juice (1 large lemon)
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups all-purpose flour
- 2 cups lightly packed shredded zucchini
- 3 Tbsp poppy seeds
Lemon Glaze:
- 1 1/2 cups powdered sugar
- 2 Tbsp lemon juice (or a mixture of lemon juice and milk/cream to thin)
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F and grease a 9×5 loaf pan, lining it with parchment paper for easy removal.
- Mix wet ingredients: In a large bowl, whisk together eggs, oil, lemon zest, lemon juice, and sugar until well combined.
- Add dry ingredients: Whisk in baking powder, baking soda, and salt.
- Incorporate flour: Fold in flour until just combined, ensuring no dry pockets of flour remain.
- Add zucchini and poppy seeds: Gently fold in shredded zucchini and poppy seeds.
- Bake: Pour batter into loaf pan and bake for 60-65 minutes, or until a toothpick comes out clean.
- Cool and glaze: Cool bread in the pan for 10 minutes, then transfer to a rack. Prepare the glaze by combining powdered sugar and lemon juice. Pour over the cooled bread once hardened.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 25g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Lemon Poppy Seed Zucchini Bread, Zucchini Bread Recipe, Lemon Bread, Lemon Glaze, Easy Bread Recipe
