Description
Moist lemon zucchini quick bread packed with poppy seeds and topped with a bright lemon glaze.
Ingredients
Scale
- 2 large eggs
- 1/2 cup vegetable oil
- 2 tsp lemon zest
- 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 shredded zucchini
- 3 Tbsp poppy seeds
- 1 1/2 cups powdered sugar
- 2 Tbsp lemon juice
Instructions
- Preheat oven to 350°F and prepare a 9×5 loaf pan.
- Whisk eggs, oil, lemon zest, lemon juice, and sugar.
- Whisk in baking powder, baking soda, and salt.
- Fold in flour until combined.
- Fold in zucchini and poppy seeds.
- Pour batter into pan and smooth top.
- Bake 60 to 65 minutes until a toothpick comes out clean.
- Cool 10 minutes in pan then transfer to rack.
- Whisk glaze ingredients until smooth.
- Spread glaze over cooled bread and allow to set before slicing.
Notes
- Do not squeeze moisture from zucchini.
- Use fresh lemon juice for best flavor.
- Store covered for up to 3 days at room temperature.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 373
- Sugar: 39
- Sodium: 191
- Fat: 13
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0.1
- Carbohydrates: 60
- Fiber: 2
- Protein: 5
- Cholesterol: 37