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Two slices of lemon poppy seed zucchini bread with lemon glaze on a speckled plate.
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5 from 11 votes

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!
Prep Time15 minutes
Cook Time50 minutes
Additional Time1 hour
Total Time2 hours 5 minutes
Course: Bread
Cuisine: American
Servings: 24 slices
Author: Amy Nash

Equipment

Ingredients

Bread

  • 2 cups (400g) granulated sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups grated zucchini
  • 3 Tablespoons freshly squeezed lemon juice
  • 2 Tablespoons lemon zest
  • 2 Tablespoons poppy seeds
  • 3 1/3 cups (416g) all-purpose flour
  • 2 Tablespoons cornstarch
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon table salt

Glaze

  • 2 cups powdered sugar
  • 1-2 Tablespoons lemon juice
  • extra lemon zest for garnish

Instructions

  • Preheat oven to 350°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.
    2 cups (400g) granulated sugar, 3 large eggs, 1 cup vegetable oil, 1 teaspoon pure vanilla extract
  • Stir in the grated zucchini, lemon juice, lemon zest, and poppy seeds.
    2 1/2 cups grated zucchini, 3 Tablespoons freshly squeezed lemon juice, 2 Tablespoons lemon zest, 2 Tablespoons poppy seeds
  • Stir in the flour, cornstarch, baking powder, baking soda, and salt, just until combined. Divide evenly between the two loaf pans.
    3 1/3 cups (416g) all-purpose flour, 2 Tablespoons cornstarch, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon table salt
  • 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.
    2 cups powdered sugar, 1-2 Tablespoons lemon juice, extra lemon zest for garnish

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

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