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Moist Lemon Poppy Seed Zucchini Bread Recipe with Easy Vanilla Glaze

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A moist and flavorful zucchini bread featuring bright lemon zest and juice, crunchy poppy seeds, and topped with a mellow vanilla glaze. Perfect for a cozy snack or brunch treat.

Ingredients

Scale
  • 1 ½ cups grated zucchini (about 1 medium zucchini, unpeeled)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons poppy seeds (whole, not ground)
  • 1 cup granulated sugar
  • ½ cup vegetable oil (can swap with melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons (about 2 tablespoons)
  • ¼ cup fresh lemon juice (from about 1 large lemon)
  • For the Vanilla Glaze:
  • 1 cup powdered sugar, sifted
  • 2 tablespoons milk (dairy or plant-based)
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper with overhang for easy removal.
  2. Grate the zucchini using the fine side of a box grater to yield about 1 ½ cups packed. Do not squeeze out moisture.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and poppy seeds.
  4. In another bowl, whisk the sugar, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice until smooth.
  5. Fold the grated zucchini into the wet ingredients gently, then gradually add the wet mixture to the dry ingredients. Fold until just combined; do not overmix.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  8. Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  9. To make the glaze, whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable. Adjust thickness as needed.
  10. Drizzle the glaze over the cooled bread and let it set for about 15 minutes before slicing.

Notes

Do not overmix the batter to keep the bread tender. Keep the zucchini moisture by not squeezing it out. Use fresh lemon zest and juice for best flavor. Tent with foil if browning too fast. Variations include gluten-free flour, vegan substitutions, and adding fruits or nuts.

Nutrition

Keywords: zucchini bread, lemon poppy seed bread, vanilla glaze, moist zucchini bread, easy zucchini bread, lemon bread, poppy seed bread, garden zucchini recipe

Find it online: https://daintydine.com/moist-lemon-poppy-seed-zucchini-bread-recipe-with-easy-vanilla-glaze/