Description
This Lemon Zucchini Poppy Seed Bread is a moist and flavorful quick bread combining fresh shredded zucchini and tangy lemon flavors, enhanced by a light poppy seed crunch and finished with a sweet lemon glaze. Perfect for a breakfast treat, snack, or dessert, this bread offers a delicious balance of citrusy brightness and subtle nuttiness with a tender crumb.
Ingredients
Bread:
- 1 Tablespoon Butter
- 3 cups all-purpose flour, spooned and leveled, plus additional 2 tablespoons for pans
- 1 ½ cups sugar
- 1 3.4 oz package instant lemon pudding mix
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 large eggs
- ½ cup vegetable oil
- ½ cup plain whole-milk yogurt
- 3 tablespoons lemon juice
- 2 ½ cups shredded zucchini (2-3 medium zucchini)
- ¼ cup poppy seeds
- 2 tablespoons lemon zest
- ¼ teaspoon almond extract
- ¼ teaspoon vanilla extract
Icing:
- 2 ¼ cups powdered sugar
- 2 ½ tablespoons heavy whipping cream, adding additional cream if desired
- 1 ½ tablespoons lemon juice
- ¼ teaspoon almond extract
- 1/2 teaspoon – 1 teaspoon lemon zest for garnish (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350 degrees Fahrenheit. Grease and flour two 8 ½ x 4 ½ inch bread pans thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, instant lemon pudding mix, baking powder, baking soda, and salt. Mix well to evenly distribute all dry components.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, vegetable oil, plain whole-milk yogurt, and lemon juice until smooth. Then, add the wet mixture to the bowl containing the dry ingredients and gently stir until just combined, careful not to overmix.
- Add Zucchini and Flavorings: Fold in the shredded zucchini, poppy seeds, lemon zest, almond extract, and vanilla extract. Stir gently just until all ingredients are incorporated, maintaining a light batter to ensure a tender crumb.
- Pour Batter and Bake: Divide the batter evenly between the prepared pans. Bake at 350°F for 50-60 minutes. Start checking for doneness at 50 minutes by inserting a toothpick into the center; if it comes out clean, the bread is done. The crust should be a light golden brown.
- Cool the Bread: Let the bread cool in the pans on a wire rack for 20 minutes. Then, carefully run a knife around the edges to loosen the bread and invert the loaves onto the wire rack to cool completely.
- Prepare and Spread Icing: Once the bread is completely cooled, beat together powdered sugar, heavy whipping cream, lemon juice, and almond extract using an electric mixer until smooth. Spread the icing evenly over the top of the loaves using the back of a spoon or a butter knife. Optionally, sprinkle with additional lemon zest for garnish.
- Set the Icing and Serve: Allow the icing to harden for about 10 minutes before slicing the bread. Serve and enjoy your moist, zesty Lemon Zucchini Poppy Seed Bread.
Notes
- Use freshly shredded zucchini and squeeze out excess moisture if very wet to prevent soggy bread.
- For extra lemon flavor, incorporate more lemon zest into the batter or topping according to taste.
- Store bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Letting the icing set fully before slicing helps prevent it from smearing.
- Can be made into muffins by adjusting baking time accordingly (about 20-25 minutes).
- This recipe includes dairy and eggs and is not suitable for vegan diets.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
