This Lemon Poppy Seed Zucchini Bread is moist, zesty, and speckled with poppy seeds. A perfect loaf for breakfast, brunch, or snacking.

Scale

2 large eggs

1/2 cup vegetable oil

2 teaspoons lemon zest

3 tablespoons lemon juice

1 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups all-purpose flour

2 cups shredded zucchini

3 tablespoons poppy seeds

1 1/2 cups powdered sugar

2 tablespoons lemon juice

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1. Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan.

2. Whisk eggs, oil, lemon zest, lemon juice, and sugar until smooth.

3. In a separate bowl, whisk flour, baking powder, baking soda, salt, and poppy seeds.

4. Fold dry ingredients into wet mixture, then stir in shredded zucchini.

5. Pour batter into loaf pan and bake 50–60 minutes until toothpick comes out clean.

6. Cool completely, then drizzle with glaze.

Don’t squeeze zucchini—its moisture keeps the loaf tender.

Cool fully before glazing.