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Moist Lemon Zucchini Bread Recipe with Poppy Seeds and Easy Glaze

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A moist and tender lemon zucchini bread with poppy seeds, bright lemon flavor, and a sweet-tart glaze that seals in moisture and adds a glossy finish.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon poppy seeds
  • 1 cup (200g) granulated sugar
  • 2 large eggs (room temperature)
  • ½ cup (120ml) vegetable oil (neutral oil like canola or sunflower recommended)
  • 1 teaspoon vanilla extract
  • Zest of 2 medium lemons (about 2 tablespoons)
  • ¼ cup (60ml) fresh lemon juice (about 1–2 lemons)
  • 1 ½ cups (150g) grated zucchini, squeezed dry
  • For the glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour your loaf pan or line it with parchment paper.
  2. Grate 1 ½ cups (150g) of zucchini using a box grater. Squeeze out excess moisture using a clean kitchen towel or paper towels.
  3. In a large bowl, whisk together 1 ¾ cups (220g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 tablespoon poppy seeds.
  4. In another bowl, whisk 1 cup (200g) granulated sugar, 2 large eggs, ½ cup (120ml) vegetable oil, 1 teaspoon vanilla extract, zest of 2 lemons, and ¼ cup (60ml) fresh lemon juice until smooth and slightly thickened.
  5. Gently stir the grated zucchini into the lemony wet ingredients until evenly distributed.
  6. Slowly add the dry ingredients to the wet, folding gently with a spatula until just combined. Avoid overmixing.
  7. Pour batter into the prepared loaf pan and spread evenly. Optionally, sprinkle a few extra poppy seeds on top.
  8. Bake for 50-60 minutes, checking at 50 minutes by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.
  9. Let the loaf rest in the pan for 15 minutes, then transfer to a cooling rack for at least 30 minutes.
  10. Whisk 1 cup (120g) powdered sugar with 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest until smooth. Adjust consistency as needed.
  11. Drizzle the glaze evenly over the cooled loaf and let it set for 10-15 minutes before slicing.

Notes

Squeeze out excess moisture from zucchini to prevent soggy bread. Use vegetable oil for moist crumb instead of butter. Avoid overmixing the batter to keep bread tender. Zest lemons before juicing for maximum flavor. Tent bread with foil if oven runs hot to prevent over-browning. Poppy seeds can be omitted if desired. For gluten-free, substitute flour with gluten-free blend and consider adding an extra egg or yogurt for moisture. Vegan adaptations include flax eggs and coconut oil.

Nutrition

Keywords: lemon zucchini bread, poppy seeds, quick bread, moist bread, lemon glaze, easy bread recipe, zucchini recipe, breakfast bread

Find it online: https://blixfood.com/moist-lemon-zucchini-bread-recipe-with-poppy-seeds-and-easy-glaze/