Lemon Poppy Seed Zucchini Bread
Super moist and flavorful lemon poppy seed zucchini bread with cream cheese glaze makes the perfect sweet treat for using up your summer zucchini.
Servings: 10 servings
Ingredients
- 2 ¼ cups flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 ½ cups shredded zucchini
- 3 large eggs
- 1 ½ cups granulated sugar
- ½ cup oil
- ¼ cup butter melted
- 1 ½ teaspoons vanilla
- 2 tablespoons freshly squeezed lemon juice
- 1 ½ teaspoons lemon zest
- 2 tablespoons poppyseeds
Glaze
- 1 ounce cream cheese softened
- 2 tablespoons butter melted
- ½ teaspoon vanilla
- 1 teaspoon freshly squeezed lemon juice
- 3 cups powdered sugar
- 6 tablespoons milk 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.
Nutrition
Calories: 518kcal | Carbohydrates: 90g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 310mg | Potassium: 179mg | Fiber: 1g | Sugar: 67g | Vitamin A: 211IU | Vitamin C: 7mg | Calcium: 103mg | Iron: 2mg
