Lemon poppy seed bread and zucchini bread are combined in this easy to make Glazed Lemon Poppy Seed Zucchini Bread. It's a perfect upgrade when you need to use up that zucchini.
Course Bread
Cuisine American
Prep Time 15 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 29x5-inch loaves
Calories
Author Deborah Harroun
Ingredients
4cupsflour
1 1/2cupssugar
3.4ozpackage instant lemon pudding mix
1 1/2teaspoonsbaking soda
1teaspoonbaking powder
1teaspoonsalt
4eggs
1 1/4cupsmilk
1cupvegetable oil
3tablespoonslemon juice
1teaspoonlemon extract
zest of 1 lemon
2cupsshredded zucchini
1/4cuppoppy seeds
3cupspowdered sugar
Juice from 2 lemons
Instructions
Preheat the oven to 350F. Grease two 9x5-inch loaf pans.
In a large bowl, mix together the flour, sugar, pudding mix, baking soda, baking powder and salt. In another bowl, mix together the eggs, milk, vegetable oil, lemon juice, lemon extract and lemon zest. Gently stir the wet ingredients into the dry ingredients. Fold in the zucchini and the poppy seeds.
Pour the batter evenly into the greased loaf pans. Bake for 50-55 minutes, or until a tester inserted in the center comes out clean. Cool for 10 minutes, then remove from the pans to cool completely.
When cool, make the glaze: In a bowl, whisk together the powdered sugar and lemon juice until smooth. Pour evenly over the two loaves. Let the glaze set up, about 10 minutes.