Glazed Lemon Poppy Seed Zucchini Bread

Lemon poppy seed zucchini bread is bright and summery. It’s super easy to make, no mixer needed! This moist and tender zucchini bread is bursting with citrus flavor, speckled with poppy seeds and topped with a sweet lemony glaze. It’s perfect for breakfast, brunch or even dessert!

Want some more quick bread recipes? You’ll love my Cardamom Banana Bread, Glazed Lemon Cardamom Quick Bread, or Brown Butter Cinnamon Rye Banana Bread!

Does this sound familiar? Each summer, you find yourself with an abundance of zucchini and you don’t know what to do with all of them. Well, why don’t you make this delicious glazed lemon poppy seed zucchini bread! It’s super easy to make and has a bright and fresh lemon flavor with a little bit of crunch from the poppy seeds, and of course the zucchini. It’s a fantastic summer treat!

Why You’ll Love This Recipe

• It’s super easy to make. Unlike yeast bread, there’s no rising or proofing in quick breads. You just mix all the ingredients together and bake!
• No mixer needed. Since there’s no creaming needed, all you need to mix this bread together is a whisk or a fork, and maybe a rubber spatula to fold in the flour.
• Delicious lemon flavor. Not only is there lemon added to the bread, it’s in the glaze too, so you get a citrusy burst of lemon in every bite!

Ingredients

• Zucchini: You don’t need to peel the zucchini. Just wash it, dry it off and grate it. That’s it!
• Sugar: I like to use a combination of white sugar and brown sugar. Brown sugar adds a hint of molasses and caramel flavor to the bread. You can use all white sugar or all brown sugar if you prefer. You’ll also need powdered sugar for the glaze.
• Lemon juice and zest: Fresh is best! Bottled lemon juice or lemon extract just doesn’t impart the same fresh citrus flavor as fresh lemons do.
• Poppy seeds: These are easy to find at your local grocery store, or they can be purchased online. They add a wonderful nuttiness and crunch.

See recipe card below for full ingredient measurements.

Variations

• Add nuts: Fold in half a cup of chopped walnuts or pecans to add a nutty crunch to your bread.
• Include chocolate chips: Mix in semi-sweet, dark or white chocolate chips – whichever you prefer!
• Introduce spices: Add some cinnamon or nutmeg into the batter to complement the lemon flavor and add warmth.
• Try a different citrus zest: Experiment with other citrus zests like orange or lime to create unique flavor profiles.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

Step by Step Instructions

• Preheat the oven to 350° F.
• Line an 8 1/2-inch by 4 1/2-inch loaf pan with parchment paper or grease it with butter or cooking spray and set aside.
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

• In a large mixing bowl, melt the butter using either the microwave or the stovetop. If using the microwave, place the butter in a microwave-safe bowl and heat it until melted. If using the stovetop, melt the butter in a saucepan over low heat and then transfer it to the mixing bowl. I personally prefer to use the microwave because it’s quicker and there’s less dishes to clean!
• Let the butter cool to room temperature. If you add the eggs to the hot butter, the eggs will start to cook and you’ll end up with scrambled eggs. We don’t want that!
• Stir in the white and brown sugars, eggs, vanilla, lemon juice and lemon zest, mixing until blended.

• Add the flour mixture to the banana mixture and mix until just combined. Don’t overmix the batter otherwise the bread will be very dense and tough.
• Pour the batter into the prepared loaf pan.
• Bake at 350° F for 50-55 minutes, or until a toothpick inserted in the center comes out with little to no crumbs.
• Remove the bread from the oven and let it cool in the pan for 10 minutes. Shortly before serving, prepare the glaze.
• Whisk together the powdered sugar and lemon juice. Start with 1 tablespoon to achieve a thick icing consistency. If you’d like a thinner consistency, add another tablespoon of lemon juice.
• Pour the icing over the top of the loaf, cut and serve.

Expert Tips

• Don’t overmix the batter: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense and tough bread. 
• Test for doneness: To check if your bread is done, insert a toothpick or a skewer into the center. If it comes out clean or with a few moist crumbs, it’s ready. Avoid overbaking, as it can dry out the bread.
• Fold in the zucchini and poppy seeds: Add the grated zucchini and poppy seeds at the end and gently fold them into the batter to evenly distribute without overworking it.
• Line the pan: Line the loaf pan with parchment paper, leaving a bit to overhang on the sides. This makes it easy to lift the bread out once it’s baked.

Storage Tips

To store: Allow the bread to cool completely before storing. Wrap the loaf in plastic wrap or place in an air-tight container to prevent it from drying out. Store the bread on the counter at room temperature for 2-3 days, or store in the refrigerator for up to 5 days.

Freezer: Wait until the bread has completely cooled and wrap the loaf in plastic wrap or slice the loaf and wrap each slice individually in plastic wrap, and store in a freezer safe container or zip top bag for up to 3 months. When you’re ready to eat it, thaw it out at room temperature. You can briefly toast it in a toaster or warm it in a microwave for a few seconds.

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