Print

Moist Lemon Poppy Seed Zucchini Bread Recipe With Sweet Glaze Easy

lemon poppy seed zucchini bread - featured image
Print Recipe

A moist and tender zucchini bread infused with fresh lemon zest and poppy seeds, topped with a sweet and tangy lemon glaze. Perfect for brunch, snacks, or casual gatherings.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (80ml) vegetable oil (canola or sunflower preferred)
  • 2 large eggs, room temperature
  • ½ cup (120g) plain Greek yogurt (can substitute dairy-free coconut yogurt)
  • 1 ½ cups grated zucchini (about 2 medium zucchinis), squeezed dry
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons poppy seeds
  • For the sweet glaze:
  • 1 cup (120g) powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon milk or cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper.
  2. Grate the zucchini using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds until evenly combined.
  4. In a separate bowl, beat the granulated sugar with vegetable oil until well combined. Add eggs one at a time, mixing after each addition.
  5. Stir in Greek yogurt, lemon zest, and fresh lemon juice into the wet mixture.
  6. Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. A few lumps are okay; do not overmix.
  7. Fold in the grated zucchini until evenly distributed.
  8. Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
  9. Bake for 55 to 65 minutes, checking doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Tent with foil halfway through if the top browns too fast.
  10. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  11. Prepare the glaze by whisking together powdered sugar, lemon juice, and milk or cream until smooth. Adjust consistency with more milk if needed.
  12. Drizzle the glaze evenly over the cooled bread and let it set before slicing.

Notes

Squeeze zucchini dry to avoid soggy bread. Do not overmix batter to keep crumb tender. Zest lemons before juicing for maximum flavor. Tent bread with foil if browning too fast. Cool completely before glazing to prevent glaze from melting off.

Nutrition

Keywords: lemon zucchini bread, poppy seed bread, sweet glaze, quick bread, moist zucchini bread, lemon glaze, easy zucchini bread

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