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Glazed Lemon Poppy Seed Zucchini Bread
5 from 12 votes

Glazed Lemon Poppy Seed Zucchini Bread

Glazed Lemon Poppy Seed Zucchini Bread is a moist quick bread made with shredded zucchini, lemon pudding mix, and fresh lemon zest and juice. A sweet lemon glaze poured over cooled loaves adds a tangy finish to the tender crumb speckled with poppy seeds.

Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings: 2 9x5-inch loaves
Course: Bread
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350F. Grease two 9x5-inch loaf pans.
  2. In a large bowl, mix together the flour, sugar, pudding mix, baking soda, baking powder and salt.
  3. In another bowl, mix together the eggs, milk, vegetable oil, lemon juice, lemon extract and lemon zest.
  4. Gently stir the wet ingredients into the dry ingredients. Fold in the zucchini and the poppy seeds.
  5. 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.
  6. 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.