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Ingredients
Scale
- 2 large eggs
- 1/2 cup vegetable oil
- 2 tsp lemon zest (zest from 1 large lemon)
- 3 Tbsp lemon juice (juice from 1 large lemon)
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups all-purpose flour
- 2 cups lightly packed shredded zucchini
- 3 Tbsp poppy seeds
- 1 1/2 cups powdered sugar
- 2 Tbsp lemon juice (or a mixture of lemon juice and milk/cream to thin)
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9×5 inch loaf pan.
- Whisk together eggs, vegetable oil, lemon zest, lemon juice, and granulated sugar in a bowl.
- Add baking powder, baking soda, and salt to the wet mixture and mix well.
- Gently fold in all-purpose flour, shredded zucchini, and poppy seeds until combined.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 60-65 minutes until golden and a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a cooling rack.
- Whisk powdered sugar and lemon juice for the glaze and pour over the cooled bread.
Notes
Ensure zucchini is well-drained for the best texture.
Use fresh lemon zest for added brightness.
Cool bread completely before applying the glaze.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
Nutrition
- Calories: 240
- Sugar: 20
- Sodium: 150
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 3
- Cholesterol: 30