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Moist Glazed Lemon Poppy Seed Zucchini Loaf Recipe with Cream Cheese Drizzle

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A moist and flavorful zucchini loaf infused with fresh lemon zest and poppy seeds, topped with a tangy cream cheese drizzle. Perfect for a quick, easy, and crowd-pleasing treat.

Ingredients

Scale
  • 2 cups shredded zucchini (about 1 medium zucchini; squeeze out excess moisture if very wet)
  • 1 ½ cups all-purpose flour (or almond flour for gluten-free)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon poppy seeds
  • 1 cup granulated sugar (can substitute with coconut sugar)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • Zest of 2 lemons
  • ¼ cup freshly squeezed lemon juice
  • 4 oz cream cheese, softened
  • ½ cup powdered sugar, sifted
  • 1 tablespoon milk (dairy or plant-based)
  • 1 teaspoon lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan and set it aside.
  2. Shred the zucchini using a grater or food processor. If very watery, gently squeeze out some moisture with a clean kitchen towel.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and poppy seeds. Set aside.
  4. In a large bowl, beat the granulated sugar and oil until combined and slightly thickened (about 2 minutes). Add eggs one at a time, beating well after each addition.
  5. Stir in vanilla extract, lemon zest, and lemon juice until evenly mixed.
  6. Gradually add the dry ingredients to the wet mixture, stirring gently with a rubber spatula. Fold until flour streaks disappear; avoid overmixing.
  7. Fold in shredded zucchini until evenly distributed.
  8. Pour batter into the prepared loaf pan, smooth the top, and tap gently to remove air bubbles.
  9. Bake for 50-60 minutes, starting to check at 50 minutes by inserting a toothpick into the center. It’s done when toothpick comes out clean or with a few moist crumbs.
  10. Let the loaf cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  11. While the loaf cools, beat cream cheese with powdered sugar, milk, and lemon juice until smooth and pourable. Add more milk if too thick.
  12. Once the loaf is completely cool, drizzle the cream cheese mixture over the top in thin streams. Let set for 10-15 minutes before slicing.

Notes

Squeeze excess moisture from zucchini to avoid soggy loaf. Use fresh lemon zest and juice for best flavor. Avoid overmixing batter to keep loaf tender. Tent with foil if top browns too fast. Cool loaf completely before applying cream cheese drizzle to prevent melting.

Nutrition

Keywords: lemon zucchini loaf, poppy seed bread, cream cheese drizzle, moist zucchini bread, lemon poppy seed loaf, easy zucchini loaf, gluten-free option, dairy-free option

Find it online: https://noshbelle.com/moist-glazed-lemon-poppy-seed-zucchini-loaf-recipe-with-cream-cheese-drizzle-made-easy/