Description
Bright, moist, and packed with flavor, this Lemon Poppyseed Zucchini Bread is the perfect blend of tangy lemon, tender zucchini, and nutty poppy seeds, finished with a sweet lemon glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup Greek yogurt
- 1 cup finely shredded zucchini
- Zest from 2 lemons
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon poppy seeds
- 1/2 cup powdered sugar (for glaze)
- 1–2 tablespoons lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
- In a separate bowl, mix sugar, eggs, oil, yogurt, lemon zest, lemon juice, and vanilla extract. Stir in the shredded zucchini.
- Combine the wet and dry ingredients, mixing just until combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk powdered sugar with lemon juice until smooth and drizzle over the cooled loaf.
- Slice and enjoy!
Notes
- Don’t forget to squeeze excess moisture from the shredded zucchini.
- Let the loaf cool fully before glazing to prevent melting.
- You can swap Greek yogurt for sour cream if needed.
- Store wrapped at room temp up to 4 days or freeze for 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: lemon poppyseed zucchini bread, lemon zucchini loaf, quick bread, summer baking, poppyseed loaf, lemon glaze, moist zucchini bread