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Lemon Poppy Seed Zucchini Bread

A delightful treat that combines fresh lemon flavor with moist zucchini and a little crunch from poppy seeds, perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 2 tsp lemon zest (zest from 1 large lemon)
  • 3 Tbsp lemon juice (from 1 large lemon)
  • 1 cup granulated sugar
Dry Ingredients
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups all-purpose flour
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 or cream to thin)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×5 loaf pan and line it with parchment paper for easier removal.
  2. In a large mixing bowl, combine the eggs, vegetable oil, lemon zest, lemon juice, and granulated sugar. Whisk well.
Mixing
  1. Whisk in the baking powder, baking soda, and salt until well combined.
  2. Fold in the all-purpose flour carefully, mixing just until combined.
  3. Gently fold in the shredded zucchini and poppy seeds until evenly distributed.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 60-65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
  3. Allow the bread to cool in the pan for 10 minutes before transferring it to a baking rack to cool completely.
Glazing
  1. In a small bowl, whisk together the powdered sugar and lemon juice until pourable. Adjust consistency with more lemon juice or a little milk if necessary.
  2. Once the bread is cool, pour the glaze over the top and spread it evenly. Allow it to harden before slicing.

Notes

Store the bread wrapped tightly in plastic wrap at room temperature for up to a few days, in the refrigerator for up to a week, or freeze for up to three months.