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Moist Lemon Poppy Seed Zucchini Bread Recipe With Easy Zesty Drizzle

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A bright and comforting zucchini bread with lemon zest and poppy seeds, topped with a zesty lemon drizzle. Moist, fresh, and perfect for brunch or a snack.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1 tablespoon fresh lemon juice
  • 1 ½ cups (about 150g) shredded zucchini, squeezed dry
  • 2 tablespoons poppy seeds
  • ¾ cup (90g) powdered sugar, sifted (for drizzle)
  • 1 ½ tablespoons fresh lemon juice (for drizzle)
  • 1 teaspoon lemon zest (for drizzle)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
  2. Grate 1 ½ cups of zucchini using a fine grater. Place shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a large bowl, sift together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt. Stir in 2 tablespoons poppy seeds and set aside.
  4. In another bowl, whisk 1 cup sugar and 2 large eggs until light and fluffy, about 2 minutes. Add ½ cup vegetable oil, 1 teaspoon vanilla extract, 1 tablespoon lemon zest, and 1 tablespoon lemon juice. Mix until combined.
  5. Gently fold the dry ingredients into the wet mixture using a spatula. Stop mixing as soon as the flour disappears to avoid toughness.
  6. Carefully fold in the well-drained zucchini, ensuring even distribution without breaking up the batter’s airiness.
  7. Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 50–60 minutes. Start checking at 50 minutes by inserting a toothpick in the center; if it comes out clean or with a few moist crumbs, it’s done.
  9. Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
  10. In a small bowl, whisk together ¾ cup powdered sugar, 1 ½ tablespoons fresh lemon juice, and 1 teaspoon lemon zest until smooth. Drizzle over cooled bread.

Notes

Squeeze out excess moisture from zucchini to avoid soggy bread. Use room temperature eggs for better batter consistency. Avoid overmixing to keep bread tender. Lemon zest is essential for brightness. For gluten-free, substitute flour with a gluten-free blend. Vegan adaptation possible with flax eggs and coconut oil.

Nutrition

Keywords: lemon zucchini bread, poppy seed bread, lemon drizzle, zucchini bread recipe, moist zucchini bread, easy zucchini bread, lemon poppy seed bread

Find it online: https://forkmila.com/moist-lemon-poppy-seed-zucchini-bread-recipe-with-easy-zesty-drizzle/