Description
Moist zucchini bread with lemon and poppy seeds, topped with a tangy cream cheese glaze.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 cups grated zucchini, squeezed dry
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons poppy seeds
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, whisk together flour, baking soda, baking powder, and salt.
- In a separate bowl, whisk together grated zucchini, granulated sugar, vegetable oil, eggs, lemon juice, and lemon zest.
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the poppy seeds.
- Pour batter into the prepared loaf pan.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- While the bread cools, make the glaze. In a small bowl, beat together cream cheese and butter until smooth.
- Gradually add powdered sugar and milk, beating until smooth and creamy.
- Once the bread is completely cool, drizzle the glaze over the top.
- Slice and serve.
Notes
- Make sure to squeeze the excess moisture out of the grated zucchini.
- Do not overmix the batter.
- You can add chopped nuts or dried cranberries to the batter for extra flavor and texture.
- Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg