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Moist Lemon Poppy Seed Zucchini Bread Recipe with Easy Vanilla Bean Glaze

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A bright, fresh zucchini bread featuring lemon zest and poppy seeds, topped with a delicate vanilla bean glaze. Moist, tender, and perfect for any occasion.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • 1 tsp vanilla extract
  • 2 tbsp fresh lemon zest
  • 2 tbsp fresh lemon juice
  • 1 ½ cups (150g) grated zucchini
  • 2 tbsp poppy seeds
  • For the Vanilla Bean Glaze:
  • 1 cup (120g) powdered sugar
  • 2 tbsp unsalted butter, softened
  • 2–3 tbsp heavy cream
  • Seeds from one vanilla bean pod or 1 tsp vanilla bean paste

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a slight overhang for easy lifting.
  2. Grate about 1 ½ cups (150g) of zucchini. Gently squeeze out excess moisture with a kitchen towel, keeping it moist but not soggy.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds until evenly combined.
  4. In a separate bowl, whisk granulated sugar and eggs until just blended. Add vegetable oil, vanilla extract, lemon juice, and lemon zest. Whisk until smooth.
  5. Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined; do not overmix.
  6. Fold in the grated zucchini evenly into the batter.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  10. For the glaze, mix powdered sugar, softened butter, heavy cream, and vanilla bean seeds or paste in a small bowl. Adjust cream to desired drizzle consistency.
  11. Once the bread is completely cool, drizzle the vanilla bean glaze over the top and let it set slightly before serving.

Notes

Do not over-squeeze zucchini to keep bread moist. Use fresh lemon zest and juice for best flavor. Use room temperature eggs for smooth batter. Tent with foil if top browns too fast. The vanilla bean glaze adds subtle complexity and is worth the extra effort.

Nutrition

Keywords: zucchini bread, lemon poppy seed bread, vanilla bean glaze, moist zucchini bread, easy zucchini bread, lemon zucchini bread, poppy seed bread

Find it online: https://magnetmeal.com/moist-lemon-poppy-seed-zucchini-bread-recipe-with-easy-vanilla-bean-glaze/