Easy Lemon Poppy Seed Zucchini Bread
This Easy Lemon Poppy Seed Zucchini Bread. Is the perfect fusion of fresh citrus flavor. And a moist, tender crumb. The secret lies in the combination of shredded zucchini. Which adds natural moisture. And the bright, zesty lemon. That elevates every bite. Poppy seeds bring a delightful crunch. Making each slice. Not just a treat for the taste buds. But also a feast for the eyes. What sets this bread apart is its versatility—it works just as well for a lazy weekend breakfast. As it does for an elegant brunch. Or a comforting dessert. The luscious lemon glaze. Drizzled on top ties everything together. With a sweet, tangy finish. That's simply irresistible. Whether you enjoy it fresh out of the oven. Or as a make-ahead treat. This bread is bound to become. A staple in your baking repertoire.
10 Servings
Ingredients
- 2 large eggs
- 1/2 c vegetable oil
- 2 teaspoons lemon zest zest from 1 large lemon
- 3 tablespoons lemon juice 1 large lemon
- 1 c granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 c all-purpose flour
- 2 c lightly packed shredded zucchini
- 3 tablespoons poppy seeds
For the glaze:
- 1 1/2 c powdered sugar
- 2 tablespoons lemon juice or a mixture of lemon juice and milk or cream to thin
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. And grease a 9x5 loaf pan. Lining it with parchment paper is optional. But makes removal easier.
- Mix Wet Ingredients: In a large bowl, whisk together eggs, oil, lemon zest, lemon juice, and sugar until smooth.
- Add Dry Ingredients: Whisk in baking powder, baking soda, and salt. Then gently fold in the flour. Until just combined.
- Incorporate Zucchini and Poppy Seeds: Add shredded zucchini. And poppy seeds. Mixing gently to combine.
- Bake: Pour the batter into your prepared pan. And smooth the top. Bake for 60-65 minutes. Until golden brown. And a toothpick comes out clean.
- Cool and Glaze: Allow bread to cool for 10 minutes in the pan. Then transfer to a wire rack. Once cooled, whisk together powdered sugar. And lemon juice for the glaze. Pour over the bread. And let it set before slicing.
Notes
To make this Easy Lemon Poppy Seed Zucchini Bread gluten-free. You can substitute the all-purpose flour. With a good quality gluten-free flour blend. Look for one that contains xanthan gum. Which mimics the elasticity of gluten. And helps bind the ingredients together. If your blend doesn’t include it. You might want to add about 1/2 teaspoon of xanthan gum per cup of flour. Additionally, ensure that your baking powder and poppy seeds. Are certified gluten-free. As cross-contamination can sometimes be an issue. The texture may be slightly different. But the flavor will remain just as delicious. This adaptation makes the recipe accessible. To those with gluten sensitivities. Allowing everyone to enjoy. The bright, zesty flavors of this delightful bread.