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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 fresh lemon zest and poppy seeds, topped with a tangy cream cheese glaze. Perfect for breakfast, teatime, or a cozy snack.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons poppy seeds
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 2 medium lemons (about 2 tablespoons)
  • 2 cups (200g) grated zucchini, squeezed dry (about 1 medium zucchini)
  • 2 tablespoons fresh lemon juice
  • For the Cream Cheese Glaze:
  • 4 oz (115g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray and optionally line with parchment paper.
  2. Grate the zucchini finely using a grater or food processor. Place in a clean kitchen towel and squeeze out excess moisture. Set aside 2 cups (200g).
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
  4. In a separate bowl, beat sugar, oil, eggs, and vanilla extract until smooth and slightly thickened. Stir in lemon zest and lemon juice.
  5. Add the wet ingredients to the dry ingredients and fold gently with a spatula until just combined. Fold in the grated zucchini. Avoid overmixing.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Check around 40 minutes to avoid overbaking.
  8. Remove from oven and cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before glazing.
  9. To make the glaze, beat softened cream cheese with powdered sugar, lemon juice, and vanilla extract until smooth and creamy. Add a splash of milk if too thick.
  10. Drizzle or spread the cream cheese glaze over the cooled loaf. Let set for about 10 minutes before slicing.

Notes

Squeeze zucchini thoroughly to avoid soggy bread. Use room temperature eggs for better texture. Apply glaze only when bread is fully cooled to prevent melting. Tent with foil if browning too fast. Can substitute almond flour for gluten-free or use flax eggs and dairy-free alternatives for vegan version.

Nutrition

Keywords: lemon zucchini bread, poppy seed bread, cream cheese glaze, moist zucchini bread, lemon poppy seed bread, easy zucchini bread, breakfast bread

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