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Moist Lemon Poppy Seed Zucchini Bread Easy Recipe with Zesty Glaze

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A moist and flavorful zucchini bread with a refreshing lemon zing and subtle poppy seed crunch, topped with a bright zesty glaze.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (60g) whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 cup (120g) shredded zucchini, finely shredded and well-drained
  • 2 tablespoons poppy seeds
  • For the Zesty Glaze:
  • 1 cup (120g) powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • Optional: ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper.
  2. Shred 1 cup (120g) of zucchini using a fine grater and squeeze out excess moisture using a clean kitchen towel or paper towels.
  3. In a medium bowl, whisk together 1 ½ cups all-purpose flour, ½ cup whole wheat flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 2 tablespoons poppy seeds.
  4. In a large bowl, beat 2 large eggs until well blended. Add 1 cup granulated sugar and whisk until slightly thickened.
  5. Stir in ⅓ cup vegetable oil, 1 teaspoon vanilla extract, 1 tablespoon lemon zest, and 2 tablespoons fresh lemon juice.
  6. Fold in the drained shredded zucchini gently until evenly incorporated.
  7. Gradually add the dry ingredients to the wet mixture, folding carefully to avoid overmixing until just combined.
  8. Pour batter into the prepared loaf pan and smooth the top with a spatula.
  9. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tent with foil if top browns too quickly.
  10. Cool the bread in the pan for 15 minutes, then transfer to a cooling rack to cool completely before glazing.
  11. Prepare the glaze by whisking 1 cup powdered sugar, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, and optional ½ teaspoon vanilla extract until smooth.
  12. Drizzle the glaze over the cooled bread and let it set for 10–15 minutes before slicing.

Notes

Squeeze out excess moisture from zucchini to avoid soggy bread. Use room temperature eggs for better mixing. Apply glaze only after bread is completely cooled to prevent melting. Tent with foil if top browns too fast. Fresh lemon zest is key for vibrant flavor.

Nutrition

Keywords: lemon zucchini bread, poppy seed bread, moist zucchini bread, lemon glaze, quick bread, healthy baking, zucchini recipes

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