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Moist Lemon Poppy Seed Zucchini Bread with Zesty Glaze

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A moist and flavorful zucchini bread with bright lemon flavor and crunchy poppy seeds, topped with a tangy lemon glaze. Perfect for brunch or a cozy treat.

Ingredients

Scale
  • 2 cups all-purpose flour (240 g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon poppy seeds
  • 1 cup granulated sugar (200 g)
  • 1/2 cup vegetable oil (120 ml)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup finely grated zucchini (about 1 medium zucchini)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon lemon zest (optional)
  • 1/4 cup plain Greek yogurt (60 g)
  • For the Zesty Glaze:
  • 1 cup powdered sugar (120 g)
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray and lightly dust with flour.
  2. Using a box grater, finely grate 1 cup of zucchini. No need to squeeze out the moisture; set aside.
  3. In a large bowl, whisk together 2 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, and 1 tbsp poppy seeds until evenly combined.
  4. In a separate medium bowl, beat 1 cup granulated sugar and 1/2 cup vegetable oil until just combined. Add 2 large eggs one at a time, whisking after each.
  5. Stir in 1 tsp vanilla extract, 1 cup grated zucchini, 2 tbsp lemon juice, 1 tbsp lemon zest (if using), and 1/4 cup Greek yogurt. Mix gently until smooth.
  6. Pour the wet ingredients into the dry mixture. Using a rubber spatula, fold gently until just combined. Avoid overmixing.
  7. Transfer batter to the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack.
  10. In a small bowl, whisk together 1 cup powdered sugar with 2-3 tbsp fresh lemon juice until smooth and pourable. Add zest if desired.
  11. While the bread is still slightly warm, drizzle the lemon glaze over the top, letting it run down the sides.
  12. Let the glaze set for 15 minutes before slicing and serving.

Notes

Do not overmix the batter to keep the bread tender. Do not peel the zucchini to retain moisture and texture. Use fresh lemon juice for best flavor. Adjust glaze thickness by varying lemon juice and powdered sugar. Tent with foil if bread browns too fast. Let bread cool before glazing to prevent glaze from melting off.

Nutrition

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

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