Print

Moist Lemon Poppy Seed Zucchini Bread Recipe with Easy Cream Cheese Glaze

moist lemon poppy seed zucchini bread - featured image
Print Recipe

A moist and tender zucchini bread brightened with fresh lemon zest and poppy seeds, topped with a tangy cream cheese glaze. Perfect for cozy mornings or tea time, this bread offers a comforting and fresh twist on a classic treat.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 tbsp poppy seeds (blue or black)
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • Zest of 2 medium lemons (about 2 tbsp)
  • 1 ½ cups (160g) shredded zucchini, squeezed dry if very wet
  • ¼ cup (60ml) fresh lemon juice
  • For the Cream Cheese Glaze:
  • 4 oz (115g) cream cheese, softened
  • ½ cup (60g) powdered sugar, sifted
  • 1–2 tbsp fresh lemon juice
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and line the bottom with parchment paper.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, and poppy seeds.
  3. In a separate bowl, whisk sugar and vegetable oil until blended. Add eggs one at a time, whisking each until incorporated. Stir in vanilla extract, lemon zest, and lemon juice.
  4. Fold shredded zucchini into the wet mixture. If zucchini is watery, squeeze out excess moisture.
  5. Pour wet ingredients into dry ingredients and gently fold until just combined. Do not overmix.
  6. Pour batter into prepared loaf pan and smooth the top.
  7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  8. Let bread rest in pan for 10 minutes, then transfer to a cooling rack.
  9. While bread cools, beat cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth and spreadable. Adjust lemon juice for desired consistency.
  10. Once bread is completely cool, spread cream cheese glaze evenly over the top. Optionally refrigerate for 15 minutes to set before slicing.

Notes

If bread browns too fast, tent loosely with foil halfway through baking. Use a serrated knife for clean slices. Squeeze excess moisture from zucchini to avoid soggy bread. Refrigerate glaze before spreading for easier application. Variations include gluten-free flour substitutions, adding spices like cardamom or ginger, nuts, or fruit add-ins. Can be made in a slow cooker on low for 2-3 hours.

Nutrition

Keywords: lemon zucchini bread, poppy seed bread, cream cheese glaze, moist zucchini bread, lemon poppy seed loaf, easy zucchini bread recipe, quick bread, baking with zucchini

Find it online: https://zorbmeal.com/moist-lemon-poppy-seed-zucchini-bread-recipe-with-easy-cream-cheese-glaze/