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Glazed Lemon Poppy Seed Zucchini Bread |

Glazed Lemon Poppy Seed Zucchini Bread

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 2 hours
  • Yield: 2 9x5-inch loaves 1x


Lemon poppy seed bread and zucchini bread are combined in this easy to make Glazed Lemon Poppy Seed Zucchini Bread.



  • 4 cups flour
  • 1 1/2 cups sugar
  • 1 package (3.4 oz) instant lemon pudding mix
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 4 eggs
  • 1 1/4 cups milk
  • 1 cup vegetable oil
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon extract
  • zest of 1 lemon
  • 2 cups shredded zucchini
  • 1/4 cup poppy seeds
  • 3 cups powdered sugar
  • Juice from 2 lemons


  1. Preheat the oven to 350F. Grease two 9×5-inch loaf pans.
  2. 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.
  3. 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.
  4. 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.

Recipe Notes:

adapted from Taste of Home Annual Recipes 2008