Lemon Poppy Seed Zucchini Bread Recipe

5 / 5 (2 reviews)

Shred up some zucchini and make lemon poppy seed zucchini bread!

I love poppy seed muffins, breads, and cakes. In fact, I think poppy seed is my favorite Costco muffin, which is saying a lot because they are all pretty delicious. I love zucchini

Anyway, as I feasted upon this orange zucchini cake I thought to myself, “Mmm. This moist, dense cake would be awesome with a lemon poppy seed flavor combo.” And so it came to be that with the next few zucchini from my garden I started working toward this lemon poppy seed zucchini bread recipe.

zucchini lemon poppy seed bread ingredients

As I have mentioned before, I love my handy ZestNest for zesting lemons, oranges, and limes. When zesting a lemon, you only want to remove the very top yellow layer of the skin and as little as possible of the white pith part of the skin. The pith is bitter, while the surface layer contains the aromatic and flavorful oils.

zucchini lemon poppy seed bread batter

Be sure not to over mix the batter! Just stir it with a spoon and it is ok to have some lumps.

zucchini lemon poppy seed bread in mini loaf pans

I like to place my mini loaf pans on a rimmed baking sheet in order to quickly rotate while baking and easily remove them from the oven when done.

lemon zucchini poppy seed bread

A basting brush works well to brush the glaze on for maximum coverage, then spoon the rest of the glaze over the top and let it drip down the sides.

You can use this recipe to make a zucchini lemon poppy seed bundt cake. And I’m guessing that it would make great muffins too!

Chicago Metallic Commercial II Non-Stick Mini Loaf Pans, Set of 4

Mini loaf pans are usually quite affordable and nice to have around. You can make some cute little breads! I find the size especially nice when I am giving away delicious sweet bread to friends and family.

Check out more of our favorite zucchini recipes!

Lemon Poppy Seed Zucchini Bread Recipe

5 / 5 (2 reviews)
Prep Time: 20 mins | Cook Time: 45 mins
Yield: 1 bundt cake, or 4 mini loaves | Serves: 12

Ingredients

  • Cake:

  • 2 medium zucchini (about 3 cups)
  • 12 tablespoons butter, melted (slightly cooled)
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 2 tablespoons poppy seeds
  • 3 large eggs, room temperature
  • 1 1/2 cups granulated sugar
  • 2 tablespoons lemon zest (about 2 lemons)
  • 2 tablespoons fresh lemon juice
  • Glaze:

  • 1 1/4 cups powdered sugar
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat oven to 325. Grease and lightly flour bundt pan or 4 mini loaf pans. Be sure to tap out extra flour. Or use a baking cooking spray.
  2. Grate the zucchini using the large holes of the grater. Then wrap the shredded zucchini in a dry, clean kitchen towel. Squeeze out the excess moisture. Set aside.
  3. In a medium bowl, whisk together the flour, baking powder, and poppy seeds.
  4. In a large bowl, stir together the eggs and sugar. Gradually stir in the zucchini, melted butter, lemon zest and juice. Then stir the flour mixture into the zucchini mixture, just until combined. Pour into the prepared pan.
  5. Bake for 50-60 minutes (bundt pan) or 40-45 minutes (4 mini loaf pans), or until a toothpick inserted into the cake comes out clean. Let cool on a wire rack for 10-15 minutes before removing from the pan. Turn the cake out onto the wire rack. Let cool for an additional 30 minutes.
  6. Meanwhile, whisk together the glaze ingredients until smooth. You want the glaze to be about the consistency of honey. If the glaze is too thick, add more lemon juice. If it is too thin, add more powdered sugar. Once the cake has cooled, place a cookie sheet or parchment paper under the wire rack and cake to catch excess glaze . Brush the glaze onto the top and sides of the cake. Then spoon the glaze over the top of the cake and let it drip down. Repeat until you have used all of the glaze. Serve.

Recipe Adapted From: Orange Zucchini Cake Recipe

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