Description
Lemon Poppy Seed Zucchini Bread with crunchy poppy seeds and fresh grated zucchini folded into a moist, lemon scented quick bread.
Ingredients
Scale
- 2 large eggs
- 1/2 cup vegetable oil
- 2 tsp lemon zest
- 3 Tbsp lemon juice
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups all purpose flour
- 2 cups lightly packed shredded zucchini
- 3 Tbsp poppy seeds
- 1 1/2 cups powdered sugar
- 2 Tbsp lemon juice
Instructions
- Step: Preheat oven to 350°F and grease a 9×5 loaf pan.
- Step: In a large mixing bowl, whisk together the eggs, oil, lemon zest, lemon juice, and sugar until well combined.
- Step: Whisk in the baking powder, baking soda, and salt.
- Step: Fold in the flour, and mix just until everything is well incorporated and there are no dry pockets of flour left.
- Step: Gently fold in the shredded zucchini and poppy seeds.
- Step: 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.
- Step: Allow the bread to cool in the pan for about 10 minutes before removing and allowing to cool fully on a baking rack.
- Step: Once the bread is cool, make the glaze by whisking together the powdered sugar with the lemon juice until pourable, but still relatively thick.
- Step: 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.
Notes
Do not peel or squeeze the zucchini, as the natural moisture helps make the bread deliciously moist and tender.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 373 kcal
- Sugar: 39 g
- Sodium: 191 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.1 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 37 mg