Lemon Poppyseed Zucchini Bread

1/2 cup unsalted butter, room temperature

1/3 cup sour cream

1 cup sugar

1 tablespoon fresh lemon juice

1 teaspoon lemon oil (optional)

1 tablespoon lemon zest

2 large eggs

1-1/2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

1 cup grated zucchini (one small zucchini)

1 teaspoon vanilla extract

2 tablespoons poppy seeds


1 cup powdered sugar

1 tablespoon fresh lemon juice


Preheat oven to 350 degrees F.

Grease and flour an 8 ½” x 4” loaf pan; set aside.

In the work bowl of a stand mixture, cream together butter, sour cream, sugar, lemon juice, and lemon oil until creamy. Add eggs, one at a time, scraping down sides of bowl as needed. 

In a separate bowl combine the flour, baking soda, salt, baking powder, and lemon zest, whisk to combine. Pour the dry ingredients into the wet mixture and stir to combine. Do not over mix.

Fold in the zucchini, vanilla extract, and poppy seeds until evenly distributed. Pour the batter evenly into the prepared pan and bake for 55 to 60 minutes, or until loaf tests done. Let cool for at least 10 minute in pans before removing to wire rack to cool completely. 

For the Glaze:

The loaf is fine as is, but if you choose to glaze it as I did, combine the powdered sugar and lemon juice in a small bowl and whisk until smooth. Drizzle over the bread and garnish with lemon zest, if desired.