Lemon Poppy Seed Zucchini Bread
User Reviews
4.9
Lemon Poppy Seed Zucchini Bread
Description
This Lemon Poppy Seed Zucchini Bread recipe blends shredded zucchini with a combination of flour, baking powder, baking soda, and salt to create a loaf with a moist and tender crumb. The wet ingredients include eggs, sugar, oil, melted butter, vanilla extract, lemon juice, and lemon zest, which together provide balance to the bread's sweetness and lemony brightness while ensuring moisture. The poppy seeds add subtle crunch and a delicate nutty flavor throughout.
The batter is gently mixed to incorporate the wet and dry components, then baked in a greased 9x5 inch loaf pan until a toothpick inserted near the center comes out clean, indicating doneness. After cooling, a lemon cream cheese glaze is spread over the loaf. This glaze combines softened cream cheese, melted butter, vanilla, lemon juice, powdered sugar, and milk for a smooth, pourable topping that sets sweet and tangy highlights to the bread.
This bread slices well for serving and pairs nicely with tea or coffee. It can be stored in an airtight container at room temperature for up to five days, making it a convenient option for breakfast or snacks during the week.
Ingredients
- 2 ¼ cups flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 ½ cups zucchini shredded
- 3 large egg
- 1 ½ cups granulated sugar
- ½ cup neutral cooking oil generic cooking oil
- ¼ cup butter melted
- 1 ½ teaspoons vanilla
- 2 tablespoons lemon juice freshly squeezed
- 1 ½ teaspoons lemon zest
- 2 tablespoons poppy seeds
Glaze
- 1 ounce cream cheese softened
- 2 tablespoons butter melted
- ½ teaspoon vanilla
- 1 teaspoon lemon juice freshly squeezed
- 3 cups powdered sugar
- 6 tablespoons milk as needed
Instructions
- Preheat oven to 350 degrees and grease a 9x5 inch loaf pan and set aside.
- In a medium bowl whisk together flour, baking powder, baking soda, and salt.
- In a large bowl combine zucchini, eggs, sugar, oil, melted butter, and vanilla and mix well. Stir in lemon juice, lemon zest, and poppyseeds.
- Add dry ingredients to wet ingredients and mix until just combined. Pour batter into prepared loaf pan. Bake for 45-60 minutes until an inserted toothpick comes out clean ( a few crumbs are okay but no wet batter). Allow too cool on a wire cooling rack.
- While bread is cooling, prepare the glaze by creaming together cream cheese, butter, vanilla, and lemon juice. Add powdered sugar and mix til combined. Add milk 2 tablespoons at a time, mixing after each addition, until glaze is a pourable consistency.
- Drizzle glaze over bread. Slice and serve or store in airtight container up to 5 days.
Notes
- This recipe yields one 9x5 inch loaf, approximately 8 to 10 slices.
- Store the bread in an airtight container at room temperature for up to five days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Calories | 518kcal | 26% |
| Carbohydrates | 90g | 30% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 310mg | 13% |
| Potassium | 179mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 67g | 134% |
| Vitamin A | 211IU | 4% |
| Vitamin C | 7mg | 8% |
| Calcium | 103mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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