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Moist Lemon Poppy Seed Zucchini Bread Recipe with Easy Zesty Glaze

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A moist and tender zucchini bread bursting with bright lemon flavor and a crunchy poppy seed texture, finished with a tangy lemon glaze. Perfect for spring and summer, this quick bread is a crowd-pleaser with simple pantry ingredients.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (110g) light brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon finely grated lemon zest (from about 2 lemons)
  • 1 cup (150g) grated zucchini, squeezed dry
  • 2 tablespoons poppy seeds
  • For the glaze:
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons freshly squeezed lemon juice
  • ½ teaspoon lemon zest (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan lightly with butter or non-stick spray and set aside.
  2. Grate 1 cup (about 150g) of zucchini using the fine side of a grater. Place it in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together 2 cups (250g) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt, and 2 tablespoons poppy seeds. Set aside.
  4. In a separate bowl, beat 1 cup (200g) granulated sugar and ½ cup (110g) packed light brown sugar with 2 large eggs until smooth. Add ½ cup (120ml) vegetable oil, 1 teaspoon vanilla extract, and 1 tablespoon freshly grated lemon zest. Stir to combine.
  5. Gently fold the squeezed zucchini into the wet mixture, making sure it’s evenly distributed without overmixing.
  6. Add the dry ingredients to the wet ingredients in batches, folding gently with a spatula until just combined. Avoid overmixing.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
  8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Tent with foil halfway through baking if the top browns too quickly.
  9. Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before glazing.
  10. Whisk 1 cup (120g) powdered sugar with 2-3 tablespoons fresh lemon juice until smooth. Adjust consistency as needed.
  11. Drizzle the glaze evenly over the cooled loaf. Let it set for at least 15 minutes before slicing.

Notes

Squeeze zucchini thoroughly to prevent sogginess. Use room temperature eggs for better batter texture. Fold ingredients gently to avoid tough bread. Tent with foil if browning too fast. Let glaze set before slicing. For gluten-free, swap flour with gluten-free blend; for vegan, use flax eggs and dairy-free powdered sugar.

Nutrition

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

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