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Moist Lemon Poppyseed Zucchini Bread Recipe with Easy Glaze Tutorial

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A tender and fresh zucchini bread brightened with lemon zest and poppyseeds, finished with a simple lemon glaze for a glossy, tangy sweetness. Perfect for breakfast, snacks, or potlucks.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon poppyseeds
  • Zest of 2 large lemons
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120 ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (180 g) grated zucchini, squeezed to remove excess moisture
  • For the glaze:
  • 1 cup (120 g) powdered sugar, sifted
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
  2. Grate 1 ½ cups (about 1 medium zucchini) using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and gently squeeze out excess moisture.
  3. In a medium bowl, whisk together 2 cups (240 g) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 tablespoon poppyseeds, and the zest of 2 lemons until evenly combined.
  4. In a large bowl, beat 1 cup (200 g) granulated sugar with 2 large eggs until smooth. Add ½ cup (120 ml) vegetable or melted coconut oil and 1 teaspoon vanilla extract. Stir until blended well.
  5. Gently stir the grated zucchini into the wet ingredients. It should look moist but not watery.
  6. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula just until no streaks of flour remain. Be careful not to overmix.
  7. Pour the batter into your prepared pan and smooth the top with a spatula.
  8. Bake for 50-60 minutes. Start checking at 50 minutes by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
  9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  10. In a small bowl, whisk together 1 cup (120 g) powdered sugar, 2 tablespoons freshly squeezed lemon juice, and 1 teaspoon lemon zest (if using) until smooth. Adjust consistency as needed.
  11. Once the bread is completely cool, drizzle the glaze evenly over the top and let it set.

Notes

Press out excess moisture from zucchini to avoid soggy bread. Do not overmix batter to keep bread tender. Let bread cool completely before glazing to prevent glaze from melting off. Smaller zucchini have less water and more flavor. For gluten-free, substitute flour with 1:1 gluten-free blend. Vegan option: replace eggs with flax eggs and use plant-based milk and coconut oil or vegan butter.

Nutrition

Keywords: zucchini bread, lemon poppyseed bread, quick bread, moist zucchini bread, lemon glaze, easy baking, summer zucchini recipe

Find it online: https://clunkcook.com/moist-lemon-poppyseed-zucchini-bread-recipe-with-easy-glaze-tutorial/