Lemon Poppy Seed Zucchini Bread with Vanilla Lemon Cream Glaze

This Lemon Poppy Seed Zucchini Bread is everything I love in a quick bread, soft, incredibly moist, bright with fresh lemon, and dotted with crunchy poppy seeds. The zucchini melts right into the batter, creating an unbelievably tender crumb without making the bread taste like vegetable. I added a generous tablespoon of vanilla extract to the batter, which adds warmth and depth to the fresh lemon flavor. Instead of a simple lemon glaze, I finished it with a creamy vanilla lemon glaze that's sweet, silky, and just tart enough to make every bite irresistible.

Whether you're baking with garden zucchini or simply craving a fresh, summery treat, this loaf is perfect for breakfast, brunch, afternoon coffee, or dessert.

Ingredients

For the Bread

• 2 large eggs

• ½ cup vegetable oil

• Zest of 1 large lemon (about 2 teaspoons)

• Juice of 1 large lemon (about 3 tablespoons)

• 1 tablespoon vanilla extract

• 1 cup granulated sugar

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 2 cups all-purpose flour

• 2 cups lightly packed shredded zucchini

• 3 tablespoons poppy seeds

For the Vanilla Lemon Cream Glaze

• 1½ cups powdered sugar

• Juice of 1/2 a lemon

• 1 teaspoon vanilla extract

• 3 tablespoons heavy cream (add a little more if needed to reach your desired consistency)

Instructions

1. Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper if desired for easy removal.

2. In a large mixing bowl, whisk together the eggs, vegetable oil, lemon zest, lemon juice, vanilla extract, and granulated sugar until smooth and well combined.

3. Whisk in the baking powder, baking soda, and salt.

4. Fold in the flour, mixing just until no dry streaks remain. Avoid overmixing.

5. Gently fold in the shredded zucchini and poppy seeds until evenly distributed.

6. Pour the batter into the prepared loaf pan and smooth the top.

7. Bake for 60–65 minutes, or until the loaf is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Make the Glaze

In a small bowl, whisk together the powdered sugar, fresh lemon juice, vanilla extract, and heavy cream until smooth. If the glaze is too thick, add a little more cream, one teaspoon at a time, until it reaches a thick but pourable consistency.

Once the bread has cooled completely, pour the glaze over the top and gently spread it with the back of a spoon. Let the glaze set before slicing and serving.