4.9 from 199 votes
Lemon Poppy Seed Zucchini Bread
This lemon poppy seed zucchini bread combines shredded zucchini with bright lemon zest and juice for a moist, flavorful quick bread. The loaf is leavened with baking powder and soda to give a tender crumb while poppy seeds add texture. Finished with a lemon glaze made from powdered sugar and lemon juice, this bread balances sweet and tart notes. The recipe yields a classic loaf that’s ideal for breakfast, snack, or light dessert.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings:
10
slices
Calories:
373 kcal
Course:
Dessert, Breakfast, Brunch
Cuisine:
American
Ingredients
- 2 large egg
- 1/2 cup vegetable oil
- 2 tsp lemon zest from 1 large lemon, zest
- 3 Tbsp lemon juice (1 large lemon)
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups all-purpose flour
- 2 cups zucchini shredded, lightly packed
- 3 Tbsp poppy seeds
For the glaze
- 1 1/2 cups powdered sugar
- 2 Tbsp lemon juice or a mixture of lemon juice and milk (or cream) to thin
Instructions
- Preheat oven to 350°F and grease a 9x5 loaf pan. I also line mine with parchment paper for easy removal after baking.
- In a large mixing bowl, whisk together the eggs, oil, lemon zest, lemon juice, and sugar until well combined.
- Whisk in the baking powder, baking soda, and salt.
- Fold in the flour, and mix just until everything is well incorporated and there are no dry pockets of flour left.
- Gently fold in the shredded zucchini and poppy seeds.
- Pour the batter into your prepared loaf pan, and smooth it out a little bit so that it fills the pan evenly. Bake for about 60-65 minutes until risen, turning golden on top, and a toothpick inserted into the center comes out without wet batter clinging to it.
- Allow the bread to cool in the pan for about 10 minutes before removing and allowing to cool fully on a baking rack.
- Once the bread is cool, make the glaze by whisking together the powdered sugar with the lemon juice until pourable, but still relatively thick. You can use all lemon juice for a nice tart glaze, or a mixture of lemon juice and milk or cream to your taste for a slightly less tart glaze.
- Pour the glaze over the cooled cake and use the back of a spoon or a butter knife to gently spread it over the top of the cake. Allow the glaze to harden before slicing.
Cup of Yum
Nutrition Information
Serving
1slice
Calories
373kcal
(19%)
Carbohydrates
60g
(20%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.1g
(5%)
Cholesterol
37mg
(12%)
Sodium
191mg
(8%)
Potassium
233mg
(5%)
Fiber
2g
(8%)
Sugar
39g
(78%)
Vitamin A
149IU
(3%)
Vitamin C
12mg
(13%)
Calcium
75mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10 slices
Amount Per Serving
Calories 373
% Daily Value*
| Serving | 1slice | |
| Calories | 373kcal | 19% |
| Carbohydrates | 60g | 20% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 37mg | 12% |
| Sodium | 191mg | 8% |
| Potassium | 233mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 149IU | 3% |
| Vitamin C | 12mg | 13% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.