Description
A delightful and moist Lemon Poppy Seed Zucchini Bread recipe that combines the freshness of lemon with the crunch of poppy seeds and the subtle sweetness of shredded zucchini. Topped with a tangy lemon glaze, this bread is perfect for breakfast, snacks, or dessert.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients:
- 2 large eggs
- 1/2 cup vegetable oil
- 2 tsp lemon zest (zest from 1 large lemon)
- 3 Tbsp lemon juice (juice from 1 large lemon)
- 1 cup granulated sugar
Additional Ingredients:
- 2 cups lightly packed shredded zucchini
- 3 Tbsp poppy seeds
For the Glaze:
- 1 1/2 cups powdered sugar
- 2 Tbsp lemon juice (or a mixture of lemon juice and milk/cream to thin)
Instructions
- Preheat Oven: Preheat the oven to 350°F and grease a 9×5 loaf pan, lining it with parchment paper for easy removal.
- Mix Wet Ingredients: In a large bowl, whisk together eggs, oil, lemon zest, lemon juice, and sugar.
- Add Dry Ingredients: Whisk in baking powder, baking soda, and salt.
- Incorporate Flour: Fold in the flour until well combined with no dry pockets.
- Add Zucchini and Poppy Seeds: Gently fold in shredded zucchini and poppy seeds.
- Bake: Pour batter into the pan and bake for 60-65 minutes until a toothpick comes out clean.
- Cool and Glaze: Cool bread in the pan, then glaze with a mixture of powdered sugar and lemon juice.
Notes
- You can add a handful of chopped nuts for extra crunch.
- Store the bread in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60-65 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 290
- Sugar: 24g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Lemon Poppy Seed Zucchini Bread, Zucchini Bread Recipe, Lemon Bread, Lemon Zucchini Loaf
