Description
Lemon poppy seed zucchini bread brings sunshine to your breakfast table with a delightful twist of garden-fresh zucchini and zingy citrus. Moist, tender slices packed with nutty poppy seeds make this quick bread a perfect companion to your morning coffee.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 2 cups lightly packed shredded zucchini
- 1 cup granulated sugar
Supporting Ingredients:
- 2 large eggs
- ½ cup vegetable oil
- 3 tablespoons poppy seeds
- 3 tablespoons lemon juice
- 2 teaspoons lemon zest
Finishing Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F and prepare a 9×5 inch loaf pan by greasing it and lining with parchment paper. This ensures your bread won’t stick and comes out perfectly.
- Grab a large mixing bowl and whisk 2 eggs, ½ cup vegetable oil, 2 teaspoons lemon zest, 3 tablespoons lemon juice, and 1 cup granulated sugar until thoroughly blended.
- Add 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt to the wet mixture. Whisk until completely incorporated.
- Gently fold 2 cups all-purpose flour into the wet ingredients. Mix just until no dry flour patches remain.
- Incorporate 2 cups lightly packed shredded zucchini and 3 tablespoons poppy seeds into the batter. Stir carefully to distribute evenly.
- Transfer the batter to your prepared loaf pan. Spread the mixture smoothly to ensure an even surface.
- Slide the pan into the preheated 350°F oven and bake for 60-65 minutes. Your bread is done when it’s golden and a toothpick comes out clean.
- Let the bread rest in the pan for 10 minutes after removing from the oven. Then transfer to a cooling rack.
- Create the glaze by whisking 1 ½ cups powdered sugar with 2 tablespoons lemon juice until smooth and pourable.
- Once the bread is completely cool, drizzle the glaze over the top. Allow the glaze to set before slicing and serving.
Notes
- Squeeze excess moisture from shredded zucchini using a clean kitchen towel to prevent soggy bread.
- Use fresh lemon zest and juice for the brightest, most vibrant citrus flavor in your bread.
- For a gluten-free version, swap all-purpose flour with a cup-for-cup gluten-free baking blend.
- Store the bread wrapped tightly at room temperature for up to 3 days, or freeze for longer preservation.
- Prep Time: 15 minutes
- Cook Time: 1 hour - 1 hour 5 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 246 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 1.7 g
- Unsaturated Fat: 10.3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1.5 g
- Protein: 3.5 g
- Cholesterol: 37 mg