HomeBREAKFAST Lemon Poppyseed Zucchini Bread

Lemon Poppyseed Zucchini Bread

Posted in : BREAKFAST on by : Admin

Super moist and flavorful lemon poppyseed zucchini bread with cream cheese glaze makes the perfect sweet treat for using up your summer zucchini.

Ingredients

  • 2 1/4 cups flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 cups shredded zucchini
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1/2 cup oil
  • 1/4 cup butter, melted
  • 1 1/2 teaspoons vanilla
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons lemon zest
  • 2 tablespoons poppyseeds
  • Glaze

  • 1 ounce cream cheese, softened
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla
  • 1 teaspoon freshly squeezed lemon juice
  • 3 cups powdered sugar
  • 6 tablespoons milk, as needed
  • Instructions

  • Preheat oven to 350 degrees and grease a 9×5 inch loaf pan and set aside.
  • In a medium bowl whisk together flour, baking powder, baking soda, and salt.
  • In a large bowl combine zucchini, eggs, sugar, oil, melted butter, and vanilla and mix well. Stir in lemon juice, lemon zest, and poppyseeds.
  • Add dry ingredients to wet ingredients and mix until just combined. Pour batter into prepared loaf pan. Bake for 45-60 minutes until an inserted toothpick comes out clean ( a few crumbs are okay but no wet batter). Allow too cool on a wire cooling rack.
  • While bread is cooling, prepare the glaze by creaming together cream cheese, butter, vanilla, and lemon juice. Add powdered sugar and mix til combined. Add milk 2 tablespoons at a time, mixing after each addition, until glaze is a pourable consistency.
  • Drizzle glaze over bread. Slice and serve or store in airtight container up to 5 days.
  • Leave a Reply

    Your email address will not be published. Required fields are marked *