Lemon Poppy Seed Zucchini Bread
This Lemony Zucchini Bread recipe is filled with zesty lemon, lovely crunchy poppyseeds, fresh zucchini, and lemon glaze on top.
Servings: 8
Calories: 478kcal
Ingredients
- 2 large eggs
- ⅓ cup vegetable oil
- ⅓ cup plain greek yogurt
- 1 teaspoon vanilla extract
- 2 teasoons lemon zest (1 lemon)
- 4 Tablespoons lemon juice (1 lemon)
- 1 cup white granulated sugar
- 1 teaspoon salt
- 3 cups flour (400 g)
- 2 teaspoons baking powder
- 2 Tablespoons poppyseeds (20 g)
- 2 cups grated zucchini (270 g)
For the Glaze:
- 1½ cups powdered sugar
- 2 teaspoons lemon zest
- 1½-2 Tablespoons lemon juice add more for a thinner glaze.
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 ° F. Prepare a bread pan by lining with parchment paper. Grate zucchini and set aside.
- In a large mixing bowl, combine the eggs, oil, greek yogurt, vanilla, lemon zest, and lemon juice. Whisk together until smooth.
- Add in the sugar, salt, flour, and baking powder, and poppyseeds and fold in. Add in grated zucchini and mix until just combined and there are no flour pockets left.
- Transfer batter to baking pan. Bake for 55-60 minutes, then check doneness with an inserted toothpick. If clean, remove bread and cool for 20-30 minutes on cooling rack before icing.
For the Glaze:
- In a small bowl combine powdered sugar, lemon zest, juice, and vanilla. Stir until smooth. When loaf has cooled, drizzle over the top of the loaf. Wait for 30-60 minutes for the glaze to dry a little before slicing, or serve fresh.
Notes
Store at room temperature in an airtight container for up to 3 days.
Freeze with no icing for up to 3 months, then thaw and glaze before serving.
Nutrition
Calories: 478kcal | Carbohydrates: 86g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 420mg | Potassium: 188mg | Fiber: 2g | Sugar: 49g | Vitamin A: 123IU | Vitamin C: 11mg | Calcium: 121mg | Iron: 3mg
