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Moist Lemon Poppy Seed Zucchini Bread Recipe with Easy Glaze for Perfect Snack

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A moist and flavorful lemon poppy seed zucchini bread with a tangy glaze, perfect for a quick snack or laid-back weekend treat. This bread balances fresh lemon zing with subtle earthiness and a satisfying crunch.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (or substitute with almond flour for a gluten-free option)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar (can swap half with brown sugar for depth)
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable or canola oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 2 medium) zucchini, shredded and lightly squeezed to remove excess moisture
  • 2 tablespoons poppy seeds
  • Zest of 2 medium lemons
  • 2 tablespoons fresh lemon juice
  • For the glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and line with parchment paper.
  2. Shred about 1 ½ cups of zucchini using a box grater or food processor. Place in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
  4. In a separate bowl, whisk sugar and eggs until smooth and slightly fluffy. Add oil, vanilla extract, lemon zest, and lemon juice; stir gently.
  5. Fold shredded zucchini into the wet mixture.
  6. Slowly add dry ingredients to wet mixture in batches, folding carefully with a spatula until just combined.
  7. Pour batter into prepared loaf pan and smooth the top.
  8. Bake for 50–60 minutes, starting to check at 50 minutes with a toothpick. It should come out clean or with a few moist crumbs.
  9. Cool bread in pan for 10–15 minutes, then transfer to a cooling rack.
  10. Whisk powdered sugar with lemon juice in a small bowl until smooth and pourable. Adjust consistency as needed.
  11. Drizzle glaze over cooled bread and let set for 10 minutes before slicing.

Notes

Drain zucchini thoroughly to avoid soggy bread. Use room temperature eggs for better mixing. Fold dry ingredients gently to keep bread tender. Start checking doneness at 50 minutes to prevent overbaking. Add glaze only after bread is completely cool to avoid melting.

Nutrition

Keywords: lemon zucchini bread, poppy seed bread, moist zucchini bread, lemon glaze, easy snack, quick bread, gluten-free option, vegan adaptation

Find it online: https://flurpchef.com/moist-lemon-poppy-seed-zucchini-bread-recipe-with-easy-glaze-for-perfect-snack/