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Lemon Poppy Seed Zucchini Bread

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Bright, zesty, and moist—this lemon poppy seed zucchini bread is the perfect balance of sweet citrus and tender texture. The shredded zucchini keeps it ultra-moist, while lemon zest and juice add a vibrant kick. Drizzled with a tangy glaze, this loaf is sunshine in every slice!

Ingredients

Scale

For the Bread:

2 large eggs

1/2 cup vegetable oil

2 tsp lemon zest (from 1 large lemon)

3 Tbsp lemon juice

1 cup granulated sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 cups all-purpose flour

2 cups lightly packed shredded zucchini

3 Tbsp poppy seeds

3 Tbsp poppy seeds

For the Glaze:

1 1/2 cups powdered sugar

2 Tbsp lemon juice (or mix with milk or cream to desired consistency)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.

In a large bowl, whisk together eggs, oil, lemon zest, lemon juice, and sugar until smooth.

Add baking powder, baking soda, salt, and flour. Mix just until combined.

Fold in zucchini and poppy seeds.

Pour batter into the pan and bake for 50–60 minutes, or until a toothpick comes out clean.

Let cool. In a small bowl, whisk glaze ingredients until smooth and drizzle over cooled bread.

Slice and enjoy the bright, citrusy flavor!

Nutrition

Find it online: https://flavorscroll.com/lemon-poppy-seed-zucchini-bread/