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Moist Lemon Poppy Seed Zucchini Bread Recipe With Easy Cream Cheese Glaze

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A moist and flavorful zucchini bread with bright lemon zest and crunchy poppy seeds, topped with a tangy cream cheese glaze. Perfect for brunch, snacks, or any occasion.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon poppy seeds
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) brown sugar, packed
  • ¾ cup (180 ml) vegetable oil or melted coconut oil
  • 3 large eggs, room temperature
  • 1 tablespoon lemon zest (about 2 lemons)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 2 cups (about 250 g) grated zucchini, squeezed lightly to remove excess water
  • For the Cream Cheese Glaze:
  • 4 oz (113 g) cream cheese, softened
  • ½ cup (60 g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your 9×5-inch loaf pan thoroughly, or line it with parchment paper.
  2. Grate 2 cups of zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze gently to remove extra moisture.
  3. In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt, and 1 tablespoon poppy seeds.
  4. In a separate bowl, beat 1 cup granulated sugar, ½ cup brown sugar, and ¾ cup vegetable oil until smooth. Add 3 room temperature eggs one at a time, beating well after each addition. Stir in 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract.
  5. Fold the grated zucchini into the wet mixture gently.
  6. Gradually add the dry ingredients to the wet ingredients, folding carefully until just combined. Avoid overmixing.
  7. Pour batter into the prepared pan and smooth the top with a spatula.
  8. Bake for 55-60 minutes, checking doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before glazing.
  10. Prepare the cream cheese glaze by beating 4 oz softened cream cheese with ½ cup powdered sugar, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract until smooth.
  11. Spread or drizzle the glaze over the cooled loaf.
  12. Slice and serve.

Notes

Squeeze out excess moisture from zucchini to avoid a gummy crumb. Use fresh lemon zest for best flavor. Soften cream cheese fully before making glaze to avoid lumps. Let bread cool completely before glazing to prevent glaze from melting. Rotate loaf halfway through baking for even browning. For gluten-free, substitute flour with 1:1 gluten-free baking flour. For dairy-free glaze, use coconut cream with powdered sugar and lemon juice.

Nutrition

Keywords: lemon poppy seed zucchini bread, zucchini bread, lemon bread, cream cheese glaze, quick bread, moist zucchini bread, easy baking, garden zucchini recipe

Find it online: https://ariaappetite.com/moist-lemon-poppy-seed-zucchini-bread-recipe-with-easy-cream-cheese-glaze/