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Moist Lemon Poppy Seed Zucchini Bread Recipe with Easy Zesty Lemon Glaze

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A moist and flavorful zucchini bread with a bright lemon zing and crunchy poppy seeds, topped with an easy zesty lemon glaze. Perfect for brunch, tea time, or a cozy treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon poppy seeds
  • 1 cup (200g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1/2 cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (about 2 medium) zucchini, grated and lightly squeezed
  • Zest of 2 lemons (about 2 teaspoons)
  • 2 tablespoons fresh lemon juice
  • For the glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice
  • Optional: 1 teaspoon lemon zest

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your 9×5-inch loaf pan with butter or non-stick spray. Line with parchment paper if desired.
  2. Grate the zucchini using a box grater or food processor. Squeeze out excess moisture with a kitchen towel or cheesecloth until damp but not dripping.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and poppy seeds.
  4. In another bowl, combine granulated sugar, brown sugar, and oil. Mix until slightly smooth.
  5. Add eggs one at a time to the wet mixture, beating after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
  6. Slowly add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix.
  7. Fold in the grated zucchini evenly throughout the batter.
  8. Pour the batter into the prepared loaf pan and smooth the top. Tap the pan gently to release air bubbles.
  9. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Check at 50 minutes and tent with foil if top browns too quickly.
  10. Remove bread from oven and let cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  11. Prepare the glaze by whisking powdered sugar with lemon juice until smooth and pourable. Adjust consistency as needed.
  12. Drizzle the glaze over the cooled bread and let set for about 20 minutes before slicing.

Notes

Squeeze excess moisture from zucchini to avoid soggy bread. Use fresh lemon zest and juice for best flavor. Fold batter gently to keep bread tender. Watch oven temperature to prevent overbrowning. Let bread cool completely before glazing to prevent glaze from melting off. Leftover glaze can be stored in fridge up to one week.

Nutrition

Keywords: zucchini bread, lemon poppy seed bread, lemon glaze, moist zucchini bread, easy zucchini bread, brunch bread, tea time bread

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