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Easy Zesty Lemon Poppy Seed Zucchini Bread Recipe with Perfect Glaze

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Bright, tangy lemon poppy seed zucchini bread with a tender, moist crumb and a perfect lemon glaze. This quick bread balances brightness and earthiness with a subtle crunch from poppy seeds.

Ingredients

Scale
  • 2 cups grated zucchini (about 240g), squeezed dry
  • 1 ¾ cups all-purpose flour (220g)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ¾ cup granulated sugar (150g)
  • ⅓ cup vegetable oil (80ml), neutral oil like canola or sunflower
  • 2 large eggs, room temperature
  • 2 tbsp lemon zest (from about 2 lemons)
  • 2 tbsp lemon juice, freshly squeezed
  • 2 tbsp poppy seeds
  • 1 tsp vanilla extract
  • For the glaze:
  • 1 cup powdered sugar (120g)
  • 2–3 tbsp lemon juice, freshly squeezed
  • 1 tsp lemon zest (optional)

Instructions

  1. Grate about 2 cups (240g) of zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or fine strainer and squeeze firmly to remove excess water. Set aside.
  2. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper, leaving a little overhang for easy lifting.
  3. In a medium bowl, whisk together 1 ¾ cups (220g) all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, ½ tsp salt, and 2 tbsp poppy seeds. Set aside.
  4. In a separate large bowl, whisk ¾ cup (150g) granulated sugar with ⅓ cup (80ml) vegetable oil until combined. Add 2 large eggs (room temp), 2 tbsp lemon zest, 2 tbsp lemon juice, and 1 tsp vanilla extract. Whisk until smooth and fragrant.
  5. Fold the squeezed zucchini into the wet mix gently so it’s evenly distributed but not overmixed.
  6. Gradually add the dry ingredients to the wet bowl, folding gently with a spatula until just combined. Avoid overmixing—there will be some lumps, and that’s okay.
  7. Transfer the batter evenly into your prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Start checking at 50 minutes.
  8. Let the bread cool in the pan for about 15 minutes, then lift it out using the parchment overhang and transfer to a cooling rack.
  9. While the bread cools, whisk together 1 cup (120g) powdered sugar with 2-3 tbsp fresh lemon juice until smooth and pourable. Add lemon zest if desired.
  10. Once the bread is completely cool, drizzle the lemon glaze generously on top. Let it set for a few minutes before slicing.

Notes

Squeeze zucchini thoroughly to avoid sogginess. Grate zucchini finely for even moisture distribution. Use fresh lemon zest and juice for best flavor. Mix wet and dry ingredients gently to avoid tough bread. Bake in the center of the oven and rotate pan if needed. Let bread cool completely before glazing. For vegan version, substitute eggs with flax eggs and use coconut or mild oil. Gluten-free flour blend can replace all-purpose flour 1:1.

Nutrition

Keywords: lemon zucchini bread, poppy seed bread, quick bread, lemon glaze, zucchini recipe, easy bread, moist zucchini bread, lemon poppy seed

Find it online: https://avabowls.com/easy-zesty-lemon-poppy-seed-zucchini-bread-recipe-with-perfect-glaze/