Super moist and flavorful lemon poppy seed zucchini bread with cream cheese glaze makes the perfect sweet treat for using up your summer zucchini.
Prep Time: 15 minutesminutes
Cook Time: 45 minutesminutes
0 minutesminutes
Total Time: 1 hourhour
Servings:10servings
Ingredients
2 ¼cupsflour
1 ½teaspoonsbaking powder
¾teaspoonbaking soda
½teaspoonsalt
2 ½cupsshredded zucchini
3large eggs
1 ½cupsgranulated sugar
½cupoil
¼cupbutter, melted
1 ½teaspoonsvanilla
2tablespoonsfreshly squeezed lemon juice
1 ½teaspoonslemon zest
2tablespoonspoppyseeds
Glaze
1ouncecream cheese, softened
2tablespoonsbutter, melted
½teaspoonvanilla
1teaspoonfreshly squeezed lemon juice
3cupspowdered sugar
6tablespoonsmilk, as needed
Instructions
Preheat oven to 350 degrees and grease a 9x5 inch loaf pan and set aside.
In a medium bowl whisk together flour, baking powder, baking soda, and salt.
In a large bowl combine zucchini, eggs, sugar, oil, melted butter, and vanilla and mix well. Stir in lemon juice, lemon zest, and poppyseeds.
Add dry ingredients to wet ingredients and mix until just combined. Pour batter into prepared loaf pan. Bake for 45-60 minutes until an inserted toothpick comes out clean ( a few crumbs are okay but no wet batter). Allow too cool on a wire cooling rack.
While bread is cooling, prepare the glaze by creaming together cream cheese, butter, vanilla, and lemon juice. Add powdered sugar and mix til combined. Add milk 2 tablespoons at a time, mixing after each addition, until glaze is a pourable consistency.
Drizzle glaze over bread. Slice and serve or store in airtight container up to 5 days.
Notes
Makes one 9x5 inch loaf, about 8-10 slices. Store in airtight container at room temperature up to five days.