Print

Moist Lemon Poppy Seed Zucchini Bread Recipe with Easy Zesty Glaze

lemon poppy seed zucchini bread - featured image
Print Recipe

A tender, moist zucchini bread bursting with bright lemon flavor and crunchy poppy seeds, topped with a zesty citrus glaze that adds the perfect refreshing finish.

Ingredients

Scale
  • 1½ cups (180g) all-purpose flour (or whole wheat pastry flour)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 2 tbsp poppy seeds
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) vegetable oil (canola or light olive oil)
  • 1 tsp vanilla extract
  • 1 cup (240g) grated zucchini, squeezed to remove excess moisture
  • 1 tbsp fresh lemon zest (about 1 large lemon)
  • 2 tbsp fresh lemon juice
  • ½ cup (120g) plain Greek yogurt (or dairy-free coconut yogurt)
  • For the Zesty Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest (optional)
  • 1–2 tsp milk or water to thin if needed

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, or line with parchment paper.
  2. Shred 1 cup (about 120g) zucchini using a box grater or food processor. Squeeze out excess moisture with a clean kitchen towel.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and poppy seeds until combined.
  4. In a large bowl, beat eggs and granulated sugar until smooth and pale. Add vegetable oil, vanilla extract, lemon zest, lemon juice, and Greek yogurt; mix well.
  5. Fold shredded zucchini into the wet ingredients until evenly distributed.
  6. Gradually add dry ingredients to wet ingredients, folding gently until no flour streaks remain. Do not overmix.
  7. Pour batter into prepared loaf pan and smooth the top.
  8. Bake for 55-65 minutes, checking at 55 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter. Tent with foil if browning too fast.
  9. Cool bread in pan for 10 minutes, then transfer to a cooling rack to cool completely.
  10. Prepare glaze by whisking powdered sugar, lemon juice, and lemon zest in a small bowl. Thin with milk or water if needed to a drizzle consistency.
  11. Once bread is completely cool, drizzle glaze over the top and let set for 15-20 minutes before slicing.

Notes

Squeeze zucchini well to avoid soggy bread. Use fresh lemon zest and juice for best flavor. Do not glaze warm bread to prevent glaze pooling. Start checking bread doneness at 55 minutes. Store wrapped at room temperature up to 3 days or refrigerate up to a week. Reheat slices briefly before serving.

Nutrition

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

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