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Easy Zesty Lemon Poppy Seed Zucchini Bread Recipe with Perfect Lemon Glaze

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A tender, moist zucchini bread with bright lemon zest and crunchy poppy seeds, finished with a sweet lemon glaze. Perfect for a fresh, comforting treat that sneaks in veggies.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon poppy seeds
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon zest (about 1 large lemon)
  • 2 cups (about 200g) shredded zucchini, squeezed dry
  • 2 tablespoons fresh lemon juice
  • For the Lemon Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line your 9×5-inch loaf pan with parchment paper, leaving a bit of overhang for easy removal.
  2. Shred about 2 cups (200g) of zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a medium bowl, whisk together 1 ½ cups (180g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 tablespoon poppy seeds. Set aside.
  4. In a large bowl, beat 2 large room temperature eggs with 1 cup (200g) granulated sugar until well combined. Add ⅓ cup (80ml) vegetable oil, 1 teaspoon vanilla extract, 1 tablespoon lemon zest, and 2 tablespoons fresh lemon juice. Mix gently but thoroughly.
  5. Stir the squeezed zucchini into the wet ingredients until evenly distributed.
  6. Gradually add the dry flour mixture to the wet zucchini mixture. Use a spatula to fold it in gently—don’t overmix! The batter should be thick but moist.
  7. Transfer the batter to your prepared loaf pan, smoothing the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
  8. Place in the preheated oven and bake for about 55-60 minutes, or until a toothpick inserted near the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent with foil after 40 minutes.
  9. Let the bread cool in the pan for 15 minutes, then use the parchment overhang to lift it onto a wire rack to cool completely.
  10. In a small bowl, whisk together 1 cup (120g) powdered sugar, 2 tablespoons fresh lemon juice, and 1 teaspoon lemon zest until smooth. Adjust consistency with more lemon juice or powdered sugar if needed.
  11. When the bread is completely cool, drizzle the lemon glaze evenly over the top. Let it set for about 20 minutes before slicing.

Notes

Choose firm zucchinis, small to medium-sized with fewer seeds. Squeeze zucchini well to avoid sogginess. Use room temperature eggs for better mixing. Fold dry ingredients gently to avoid tough bread. Tent with foil if top browns too fast. Cool bread completely before glazing to maintain glaze shine. For gluten-free, use a 1:1 gluten-free baking flour blend. For vegan, use flax eggs and coconut oil, and plant milk in glaze.

Nutrition

Keywords: zucchini bread, lemon poppy seed bread, zucchini recipe, lemon glaze, quick bread, healthy baking, summer baking, easy bread recipe

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