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Moist Lemon Glazed Zucchini Bread Recipe with Poppy Seeds

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A quick and easy zucchini bread with a bright lemon glaze and crunchy poppy seeds, perfect for any occasion and loved by kids and adults alike.

Ingredients

Scale
  • 2 cups (240g) finely grated zucchini, lightly squeezed
  • 2 cups (250g) all-purpose flour (can substitute half with whole wheat flour)
  • 1 cup (200g) granulated sugar (can substitute with coconut sugar or honey blend)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • Zest of 2 medium lemons (about 2 tablespoons)
  • ¼ cup (60 ml) freshly squeezed lemon juice
  • ½ cup (120 ml) vegetable oil or light olive oil
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons poppy seeds
  • 1 cup (120g) powdered sugar for glaze

Instructions

  1. Preheat oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing or lining with parchment paper. (5 minutes)
  2. Grate zucchini using a box grater or food processor. Place grated zucchini in a towel and gently squeeze to remove some moisture but keep it moist. (10 minutes)
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, poppy seeds, and lemon zest. (3 minutes)
  4. In another bowl, whisk sugar and vegetable oil until combined. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract. (5 minutes)
  5. Fold grated zucchini into wet ingredients. Gradually add dry ingredients to wet mixture, folding gently until just combined. Avoid overmixing. (5 minutes)
  6. Pour batter into prepared loaf pan and smooth the top. Bake for 55-65 minutes, checking doneness with a toothpick starting at 55 minutes. (55-65 minutes)
  7. While baking, whisk powdered sugar and lemon juice until smooth and pourable for the glaze. Adjust consistency if needed. (5 minutes)
  8. Remove bread from oven and cool in pan for 10 minutes. Transfer to a wire rack and cool completely. (30-40 minutes)
  9. Pour lemon glaze evenly over cooled loaf and let set for at least 20 minutes before slicing. (20 minutes)

Notes

Do not over-squeeze zucchini to keep bread moist. Use room temperature eggs for better batter consistency. Fold dry ingredients gently to avoid tough bread. Cool bread completely before glazing to prevent glaze from melting off. Gluten-free and vegan adaptations are possible. Use a toothpick to test doneness. Let glaze set before slicing.

Nutrition

Keywords: zucchini bread, lemon glazed bread, poppy seeds, quick bread, easy baking, moist zucchini bread, lemon zest, lemon glaze

Find it online: https://islatable.com/moist-lemon-glazed-zucchini-bread-recipe-with-poppy-seeds-easy-and-perfect/