Easy Lemon Poppy Seed Zucchini Bread
A moist and tangy zucchini bread that combines lemon zest and poppy seeds for a refreshing twist.
Ingredients
For the bread
- 1 cup shredded zucchini (squeeze out excess moisture) Essential to prevent sogginess.
- 1 cup all-purpose flour
- 1/2 cup sugar Adjustable to taste.
- 1/4 cup poppy seeds
- 1/4 cup vegetable oil
- 2 large eggs Can be substituted with flax eggs for dairy-free.
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest About 1 lemon needed for zest.
- 1/4 cup fresh lemon juice About 2 lemons needed for juice.
For the glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, combine the shredded zucchini, sugar, vegetable oil, eggs, lemon zest, and lemon juice. Mix until well combined.
- In another bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture. Mix gently until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Place the loaf in the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Glazing
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack.
- While cooling, whisk together the powdered sugar and lemon juice for the glaze until smooth.
- Drizzle the glaze over the cooled bread, slice, and enjoy.
Notes
For a gluten-free option, use a 1:1 gluten-free flour blend. The recipe is also adaptable to make dairy-free by replacing the eggs.