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Moist Lemon Poppy Seed Zucchini Loaf Cake Recipe with Easy Creamy Drizzle

lemon poppy seed zucchini loaf - featured image
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A bright and fresh yet comforting lemon zucchini loaf cake with poppy seeds and a creamy lemon drizzle, perfect for brunch, snacks, or dessert.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour (or almond flour for gluten-free)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar (can swap half for coconut sugar)
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest (finely grated, about 2 lemons)
  • 2 tablespoons fresh lemon juice
  • 1 cup (110g) finely grated zucchini (packed, excess moisture squeezed out)
  • 1 tablespoon poppy seeds (blue or black)
  • For the Creamy Lemon Drizzle:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons lemon juice
  • 1 tablespoon unsalted butter, melted (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray and line with parchment paper.
  2. Grate zucchini finely and squeeze out excess moisture with a paper towel. Finely grate lemon zest, avoiding white pith.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
  4. In a large bowl, beat sugar and eggs until pale and fluffy (2-3 minutes). Add oil, vanilla extract, lemon zest, and lemon juice; stir until smooth.
  5. Fold grated zucchini into wet mixture until combined.
  6. Gradually add dry ingredients to wet, folding gently until no flour streaks remain. Do not overmix.
  7. Pour batter into prepared 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 crumbs. Start checking at 50 minutes.
  9. Cool loaf in pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. Whisk powdered sugar, lemon juice, and melted butter until smooth and creamy. Adjust consistency as needed.
  11. Drizzle glaze over cooled loaf, letting it drip down the sides. Optionally sprinkle extra poppy seeds on top while glaze is wet.

Notes

Use smaller zucchinis for less water content. Squeeze zucchini well to avoid soggy loaf. Use fresh lemon zest and juice for best flavor. Do not overmix batter to keep loaf tender. Cool loaf completely before glazing to prevent drizzle from sliding off. Muffin variation: bake 20-25 minutes and brush glaze on warm muffins.

Nutrition

Keywords: lemon loaf, zucchini loaf, poppy seed cake, lemon drizzle, moist cake, easy baking, zucchini recipe, lemon dessert

Find it online: https://bitesienna.com/moist-lemon-poppy-seed-zucchini-loaf-cake-recipe-with-easy-creamy-drizzle/