When this Lemon Poppyseed Zucchini Bread recipe was shared in a social media group I knew I had to try it and I was not disappointed when I did! The girl that shared the recipe agreed to let me share it with you here at Huckleberry Life. 🙂 It is lemony, sweet, moist from the zucchini and pudding mix, and just so good!
INGREDIENTS FOR LEMON POPPYSEED ZUCCHINI BREAD:
- 4 cups flour
- 1 1/2 cups sugar
- 1 (4.3 oz.) box lemon cook & serve pudding
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 4 eggs
- 1 1/4 cups milk
- 1 cup oil
- 3 Tbsp lemon juice
- 3 tsp lemon zest
- 4 tsp poppy seeds
- 3 cups shredded zucchini
- 1 cup powdered sugar and 2 tbsp lemon juice for the glaze
This is the box of pudding we used.
Let’s get cooking:
First shred your zucchini. I start by cutting the zuke in fourths long ways and then cut the center off with the seeds, but you can use the whole zucchini if you like. Grate it and drain off any excess liquid, then go ahead and zest, cut, and juice the lemons while you’re at it.
Add the dry ingredients to one bowl and the wet to another bowl.
Stir the dry ingredients into the wet ingredients.
Fold the lemon zest, poppy seeds and zucchini into the batter.
Pour batter evenly into 2 greased loaf pans. You can also use parchment paper which makes it easier to remove the loaves later.
Bake at 350 degrees Fahrenheit for 50-55 minutes until golden brown on top and a toothpick comes out clean. Allow the bread to cool for about 10 minutes then remove it to a cooling rack. Isn’t it beautiful?
While the bread is baking, mix together the glaze by combining a cup of powdered sugar and 1-2 tablespoons of lemon juice and whisk until smooth. Drizzle the glaze over the bread once it is mostly cooled.
Holy moly, this bread is so dang good!
Who wants a big slice?
If you really want to make someone’s day, go ahead and share a loaf of this amazing Glazed Lemon Zucchini Bread with them.
Our favorite Pampered Chef products used for this recipe:
We hope you give this recipe a try and love it as much as we do! Remember to follow our adventures on Facebook and Instagram and subscribe to be notified of new posts. And if you need another amazing zucchini recipe to try, check out Grandma Norma’s Chocolate Zucchini Cake.
Lemon Poppyseed Zucchini Bread
Equipment
- loaf pans
- oven
Ingredients
- 4 cups flour
- 1 1/2 cups sugar
- 1 pkg lemon cook & serve pudding mix 4.3 oz. box
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 4 eggs
- 1 1/4 cups milk
- 1 cup oil
- 3 Tbsp lemon juice
- 3 tsp lemon zest
- 4 tsp poppy seeds
- 3 cups zucchini shredded
Glaze
- 1 cup powdered sugar
- 2 tbsp lemon juice
Instructions
- Shred zucchini, drain if extra watery
- Combine dry ingredients in a bowl
- Combine wet ingredients in another bowl
- Stir the dry ingredients into the wet ingredients
- Fold in the zucchini, poppyseeds, and lemon zest
- Pour into 2 lightly greased loaf pans
- Bake at 350 degrees Fahrenheit for 50-55 minutes until golden brown
- Let cool for 10 minutes then remove to a cooling rack
Glaze
- Whisk 1 to 2 tablespoons of lemon juice with a cup of powdered sugar until smooth. Drizzle over mostly cooled bread.
