Zucchini Bread Recipe
This delightful zucchini bread is moist and flavorful, with a hint of lemon and a crunchy poppy seed topping. Perfect for breakfast or as a sweet snack!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (12 slices) 1x
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients:
- 2 large eggs
- 1/2 cup vegetable oil
- 2 tsp lemon zest (zest from 1 large lemon)
- 3 Tbsp lemon juice (juice from 1 large lemon)
- 1 cup granulated sugar
- 2 cups lightly packed shredded zucchini
- 3 Tbsp poppy seeds
For the Glaze:
- 1 1/2 cups powdered sugar
- 2 Tbsp lemon juice (or a mixture of lemon juice and milk/cream)
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F, grease a 9×5 loaf pan, and line with parchment paper.
- Mix wet ingredients: In a large bowl, whisk eggs, oil, lemon zest, lemon juice, and sugar.
- Add dry ingredients: Whisk in baking powder, baking soda, and salt.
- Combine wet and dry: Fold in flour until just incorporated, then gently mix in zucchini and poppy seeds.
- Bake: Pour batter into pan and bake for 60-65 minutes until golden and a toothpick comes out clean.
- Cool and glaze: Allow bread to cool, then whisk powdered sugar and lemon juice for glaze. Pour over bread and let it set before slicing.
Notes
- This bread freezes well, so you can make an extra loaf to enjoy later.
- For added texture, you can sprinkle some additional poppy seeds on top of the glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 22g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: zucchini bread, lemon, poppy seeds, glazed bread, baking
Find it online: https://dinewithlily.com/zucchini-bread-recipe/
