This Lemon Poppy Seed Zucchini Bread combines the moistness of zucchini bread with the zesty, refreshing flavor of lemon poppy seed cake. It’s a delightful twist on classic zucchini bread, perfect for summer mornings or afternoon tea. Topped with a tangy lemon glaze, it’s sure to become a favorite. Here’s how to make it:
Ingredients:
For the Bread:
2 large eggs: The base of the wet ingredients, providing structure.
1/2 cup vegetable oil: Adds moisture and ensures the bread is tender.
2 tsp lemon zest: From 1 large lemon, for a bright citrus flavor.
3 Tbsp lemon juice: Freshly squeezed from 1 large lemon, enhancing the lemony taste.
1 cup granulated sugar: Sweetens the bread.
1 tsp baking powder & 1/2 tsp baking soda: Leavening agents that help the bread rise.
1/2 tsp salt: Balances the sweetness.
2 cups all-purpose flour: The dry base of the bread.
2 cups lightly packed shredded zucchini: Adds moisture and texture without overpowering the flavor.
3 Tbsp poppy seeds: Adds a slight crunch and visual appeal.
For the Glaze:
1 1/2 cups powdered sugar: For sweetness and smooth texture.
2 Tbsp lemon juice: Adds a tangy flavor, can be mixed with milk or cream for a thinner consistency.
Instructions:
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