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Moist Lemon Glazed Zucchini Bread with Poppy Seeds

moist lemon glazed zucchini bread - featured image
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A quick and easy zucchini bread featuring fresh lemon zest and juice, poppy seeds, and a tangy lemon glaze. Moist, tender, and perfect for any occasion.

Ingredients

Scale
  • 2 medium zucchinis, grated and gently squeezed to remove excess water
  • 2 cups (250 grams) all-purpose flour
  • 1 cup (200 grams) granulated sugar
  • 1/2 cup (120 ml) vegetable oil (Canola oil preferred)
  • 2 large eggs, room temperature
  • Zest of 2 lemons
  • 1/4 cup (60 ml) fresh lemon juice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp poppy seeds
  • 1 cup (120 grams) powdered sugar
  • 1 tsp vanilla extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
  2. Grate 2 medium zucchinis using a box grater or food processor. Place grated zucchini in a clean kitchen towel and gently squeeze out excess moisture.
  3. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 2 tbsp poppy seeds.
  4. In a larger bowl, whisk 1 cup granulated sugar and 1/2 cup vegetable oil until smooth. Add 2 eggs one at a time, beating well after each addition. Stir in lemon zest and 1 tsp vanilla extract if using.
  5. Fold grated zucchini and 1/4 cup fresh lemon juice into the wet mixture.
  6. Gradually add dry ingredients to the wet bowl and fold gently with a spatula until just combined. Avoid overmixing.
  7. Pour batter evenly into the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if top browns too quickly.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. Whisk 1 cup powdered sugar with 2-3 tbsp lemon juice until smooth and pourable to make the glaze.
  11. Drizzle the lemon glaze over the cooled loaf and let it set for at least 20 minutes before slicing.

Notes

Do not over-squeeze the zucchini to keep bread moist. Use fresh lemons for best flavor. Avoid overmixing batter to prevent dense bread. Glaze the bread only when it is cool to prevent melting. Rotate pan halfway through baking for even cooking. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use coconut or avocado oil and omit vanilla extract if it contains alcohol.

Nutrition

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

Find it online: https://tinastirs.com/moist-lemon-glazed-zucchini-bread-with-poppy-seeds-easy-recipe/