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Lemon Poppy Seed Zucchini Bread

4.90 from 48 votes
Lemon Poppyseed Zucchini Bread | lecremedelacrumb.com
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 minutes
Cook Time: 45 minutes
0 minutes
Total Time: 1 hour
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: 518 kcal, Carbohydrates: 90 g, Protein: 6 g, Fat: 15 g, Saturated Fat: 2 g, Trans Fat: 1 g, Cholesterol: 61 mg, Sodium: 310 mg, Potassium: 179 mg, Fiber: 1 g, Sugar: 67 g, Vitamin A: 211 IU, Vitamin C: 7 mg, Calcium: 103 mg, Iron: 2 mg
Course: Dessert
Cuisine: American
Author: Tiffany