Lemon Poppy Seed Zucchini Bread
Bright and citrusy Lemon Poppy Seed Zucchini Bread is the answer to your bounty of the prolific green vegetable that overruns gardens each summer. The delicious flavors of lemon, poppy seed, and zucchini go wonderfully well together in this loaf of quick bread that is made extra special with a sweet-tart lemon glaze on top!
Servings: 24 slices
Calories: 267kcal
Ingredients
Bread
- 2 cups granulated sugar
- 3 eggs
- 1 cup oil
- 1 teaspoon vanilla extract
- 2 ½ cups grated zucchini
- 3 Tablespoons freshly squeezed lemon juice
- 2 Tablespoons lemon zest
- 2 Tablespoons poppy seeds
- 3 ⅓ cups all-purpose flour
- 2 Tablespoons cornstarch
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Glaze
- 2 cups powdered sugar
- 1-2 Tablespoons lemon juice
- extra lemon zest for garnish
Instructions
- Preheat oven to 350 degrees F. Grease and flour two 8x4-inch loaf pans or 4 smaller pans.
- Whisk the sugar, eggs, oil, and vanilla together in a large bowl.
- Stir in the grated zucchini, lemon juice, lemon zest, and poppy seeds.
- Stir in the flour, cornstarch, baking powder, baking soda, and salt, just until combined. Divide evenly between the two loaf pans.
- Bake for 50-60 minutes until a toothpick inserted into the center of the loaves comes out clean.
- Cool for 20 minutes, then turn out onto a wire rack and cool completely.
- Whisk the powdered sugar with enough lemon juice to make a thin icing. Spread over the top of the loaves, then let set before slicing and serving.
Nutrition
Calories: 267kcal | Carbohydrates: 41g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 179mg | Potassium: 70mg | Fiber: 1g | Sugar: 27g | Vitamin A: 56IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg