Description
Learn how to make delicious Lemon Poppy Seed Zucchini Bread with this easy recipe. Moist, flavorful, and perfect for any occasion!
Ingredients
Scale
- 2 large eggs
- 1/2 cup (120 ml) vegetable oil
- 2 tsp (10 ml) lemon zest, (zest from 1 large lemon)
- 3 tbsp (45 ml) lemon juice, (1 large lemon)
- 1 cup (200 g) granulated sugar
- 1 tsp (5 ml) baking powder
- 1/2 tsp (3 ml) baking soda
- 1/2 tsp (3 ml) salt
- 2 cups (240 g) all-purpose flour
- 2 cups (240 g) lightly packed shredded zucchini
- 3 tbsp (45 ml) poppy seeds
- 1 1/2 cups (180 g) powdered sugar
- 2 tbsp (30 ml) lemon juice, or a mixture of lemon juice and milk (or cream) to thin
Instructions
- Set your oven to 350°F and apply a coat of grease to a 9×5 loaf pan. I suggest lining it with parchment paper for easy removal once baked.
- In a sizable bowl, combine the eggs, oil, lemon zest, lemon juice, and sugar by whisking them together until they are fully blended.
- Add the baking powder, baking soda, and salt, and whisk until mixed.
- Gently incorporate the flour, stirring just enough to ensure all ingredients are integrated and no dry flour remains.
- Carefully mix in the shredded zucchini and poppy seeds.
- Transfer the batter into the greased loaf pan and spread it evenly so the batter is level. Bake for approximately 60-65 minutes, or until the loaf has risen, the top is golden, and a toothpick inserted in the center comes out clean.
- Let the loaf sit in the pan for around 10 minutes before taking it out to cool completely on a rack.
- After the bread has cooled, prepare the glaze by mixing the powdered sugar with lemon juice until it reaches a thick yet pourable consistency. You can adjust the tartness by using all lemon juice, or by adding milk or cream for a milder taste.
- Drizzle the glaze over the cooled loaf and gently spread it using the back of a spoon or a butter knife. Allow the glaze to set before cutting into slices.
Notes
- Thoroughly squeeze excess moisture from shredded zucchini to avoid a soggy loaf.
- Enhance lemon flavor by adding lemon zest to the glaze.
- For a smoother glaze, sift powdered sugar before mixing with lemon juice.
- Prep Time: 20 minutes
- Cook Time: 60-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: N/A
Nutrition
- Calories: 220
- Fat: 8g
- Protein: 3g
Keywords: lemon zucchini bread, moist zucchini bread, poppy seed bread, lemon glaze recipe, easy zucchini bread, homemade bread recipe
