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Moist Lemon Poppy Seed Zucchini Bread Recipe With Easy Zesty Glaze

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A moist and flavorful zucchini bread with bright lemon zest and juice, crunchy poppy seeds, and a zesty lemon glaze that adds a fresh twist to a classic quick bread.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (310g)
  • 1 cup granulated sugar (200g)
  • ⅓ cup vegetable oil (80ml)
  • 2 large eggs, room temperature
  • 1 ½ cups grated zucchini (about 2 medium zucchinis, squeezed dry)
  • 2 tablespoons poppy seeds
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons fresh lemon zest (from about 2 lemons)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract (optional)
  • For the Zesty Lemon Glaze:
  • 1 cup powdered sugar (120g), sifted
  • 2 to 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Grate the zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture to get about 1 ½ cups drained zucchini.
  2. In a large bowl, whisk together the flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt until evenly combined.
  3. In a separate bowl, whisk together the vegetable oil, eggs, fresh lemon juice, lemon zest, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and gently fold with a rubber spatula until just combined, avoiding overmixing.
  5. Fold in the grated zucchini until evenly distributed throughout the batter.
  6. Grease a 9×5 inch loaf pan lightly with oil or line with parchment paper.
  7. Transfer the batter into the loaf pan and smooth the top.
  8. Bake at 350°F (175°C) for 55-65 minutes, starting to check doneness at 55 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  9. Let the bread cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before glazing.
  10. Whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth to make the glaze. Adjust juice or sugar to desired consistency.
  11. Drizzle the lemon glaze over the cooled loaf and let set for about 20 minutes before slicing.

Notes

Drain zucchini thoroughly to avoid soggy bread. Measure flour carefully by spooning and leveling. Avoid overmixing the batter to keep bread tender. Start checking doneness at 55 minutes. Glaze only after bread is completely cooled to prevent melting. Fresh lemons provide best flavor. Let bread rest overnight for best flavor melding. Muffin variation: bake at 350°F for 20-25 minutes.

Nutrition

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

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