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Moist Lemon Glazed Zucchini Bread with Poppy Seeds

lemon glazed zucchini bread - featured image
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A bright and tender zucchini bread with a tangy lemon glaze and subtle crunch from poppy seeds. Perfectly moist and easy to make with simple pantry staples.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120 ml) vegetable oil
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 180 g) grated zucchini, squeezed dry
  • 2 tablespoons poppy seeds
  • ¾ cup (90 g) powdered sugar (for glaze)
  • 1 ½ tablespoons fresh lemon juice (for glaze)
  • 1 teaspoon lemon zest (optional, for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Grate about 1 ½ cups of zucchini (roughly one medium zucchini). Press out as much moisture as possible using a clean kitchen towel or paper towels. Set aside.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and poppy seeds.
  4. In a separate medium bowl, beat the eggs with granulated sugar until smooth and slightly fluffy. Stir in vegetable oil, lemon zest, lemon juice, and vanilla extract until fully blended.
  5. Fold the grated zucchini into the wet mixture.
  6. Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Do not overmix; a few lumps are okay.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes, starting to check at 50 minutes by inserting a toothpick into the center. It is done when the toothpick comes out clean or with a few moist crumbs.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. To make the glaze, whisk together powdered sugar and lemon juice until smooth. Adjust consistency by adding more lemon juice or powdered sugar as needed.
  11. Drizzle the glaze over the cooled bread and sprinkle with optional lemon zest.
  12. Allow the glaze to set for about 15 minutes before slicing.

Notes

Dry the zucchini thoroughly to avoid soggy bread. Tent with foil if the top browns too quickly. Glaze when bread is completely cool for best results. Muffin tins can be used as an alternative with reduced baking time by 10 minutes. For gluten-free, substitute flour with a 1:1 gluten-free blend. For a lighter crumb, substitute half the oil with unsweetened applesauce.

Nutrition

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

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