Description
A moist and flavorful quick bread made with fresh lemon, shredded zucchini, poppy seeds, and topped with a tangy lemon glaze.
Ingredients
Scale
- 2 large eggs
- 1/2 cup vegetable oil
- 2 teaspoons lemon zest
- 3 tablespoons lemon juice
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 2 cups shredded zucchini
- 3 tablespoons poppy seeds
- 1 1/2 cups powdered sugar
- 2 tablespoons lemon juice
- Milk or cream as needed
Instructions
- Preheat oven to 350°F and grease a 9×5-inch loaf pan.
- Whisk eggs, oil, lemon zest, lemon juice, and sugar.
- Mix in baking powder, baking soda, and salt.
- Fold in flour until just combined.
- Add shredded zucchini and poppy seeds.
- Pour batter into pan and bake for 60 to 65 minutes.
- Cool for 10 minutes and transfer to a wire rack.
- Whisk glaze ingredients together.
- Drizzle glaze over cooled bread.
- Slice and serve.
Notes
- Do not overmix the batter.
- Use fresh lemon for the best flavor.
- For gluten-free bread, substitute with a gluten-free flour blend containing xanthan gum.
- Store covered for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 345
- Sugar: 29
- Sodium: 180
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 1
- Protein: 5
- Cholesterol: 38