Lemon Poppy Seed Zucchini Bread with Lemon Glaze
A single oil-based zucchini loaf with lemon zest and poppy seeds, topped with a powdered-sugar and lemon juice glaze after cooling.
Ingredients
Wet Ingredients
- 1½ cups shredded zucchini lightly drained and blotted, loosely measured; not squeezed dry
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon zest
Dry Ingredients
- 2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons poppy seeds
Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Pan Preparation
- as needed oil for lightly greasing the loaf pan
Instructions
- Heat to 350°F and grease a 9-by-5-inch loaf pan. Shred the zucchini, lightly drain and blot excess surface moisture, then loosely measure 1½ cups without squeezing it dry.
- Whisk the sugar, ½ cup oil, eggs, vanilla, and lemon zest. Stir in the zucchini. In a second bowl whisk the flour, baking powder, baking soda, and salt.
- Fold dry ingredients into the wet mixture until nearly combined, then gently incorporate the poppy seeds. Transfer the mixture to the loaf pan and level its surface.
- Bake on the middle rack for 50–60 minutes, until a tester inserted into the center has no wet batter. Tent loosely with foil if the top browns early and continue checking until done.
- Cool in the pan for 10 minutes, then transfer to a rack for about 60 minutes or until completely cool. Whisk powdered sugar with 2 tablespoons lemon juice, drizzle over the loaf, and allow about 10 minutes for the glaze to set before slicing.
Notes
One loaf yields approximately 10 slices. Cooling and setting are included in the estimated total; a large or warm loaf may need longer before glazing.