Glazed Lemon Poppy Seed Zucchini Bread
User Reviews
5
Glazed Lemon Poppy Seed Zucchini Bread
Description
This zucchini bread combines several dry ingredients—flour, sugar, instant lemon pudding mix, baking soda, baking powder, salt—with wet ingredients including eggs, milk, vegetable oil, lemon juice, lemon extract, and lemon zest. Shredded zucchini and poppy seeds are folded into the batter to add moisture, texture, and visual appeal. The mixture is poured into greased loaf pans and baked until a tester inserted in the center comes out clean, about 50 to 55 minutes.
The loaf has a tender crumb that balances the moisture from zucchini and oil with the citrus brightness from multiple lemon components, including fresh zest and juice and lemon pudding mix. Poppy seeds throughout add subtle crunch and nutty flavor. After baking and cooling, a smooth glaze of powdered sugar and fresh lemon juice is poured over the loaves and allowed to set, imparting sweet-tart contrast.
This bread offers a fresh twist on traditional zucchini bread, combining both plant moisture and citrus elements for a flavorful quick bread ideal for breakfast, snack, or dessert.
Ingredients
- 4 cups flour
- 1 1/2 cups sugar
- 1 (3.4 oz) package instant lemon pudding mix
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 egg
- 1 1/4 cups milk
- 1 cup vegetable oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon extract
- lemon zest of 1
- 2 cups zucchini shredded
- 1/4 cup poppy seeds
- 3 cups powdered sugar
- lemon juice from 2
Instructions
- Preheat the oven to 350F. Grease two 9x5-inch loaf pans.
- In a large bowl, mix together the flour, sugar, pudding mix, baking soda, baking powder and salt.
- In another bowl, mix together the eggs, milk, vegetable oil, lemon juice, lemon extract and lemon zest.
- Gently stir the wet ingredients into the dry ingredients. Fold in the zucchini and the poppy seeds.
- Pour the batter evenly into the greased loaf pans. Bake for 50-55 minutes, or until a tester inserted in the center comes out clean. Cool for 10 minutes, then remove from the pans to cool completely.
- When cool, make the glaze: In a bowl, whisk together the powdered sugar and lemon juice until smooth. Pour evenly over the two loaves. Let the glaze set up, about 10 minutes.
Notes
- Recipe adapted from Taste of Home Annual Recipes 2008.
User Reviews
Overall Rating
5
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