Thank you so much for stopping by today! I can’t wait to share one of my all-time favorite quick breads with you—lemon poppy seed zucchini bread. This recipe is the perfect blend of bright citrus, nutty poppy seeds, and tender zucchini. It’s a loaf that feels special enough for brunch but easy enough for a weekday snack.
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Overview of Recipe Content
This lemon poppy seed zucchini bread is:
- A perfect spring and summer bake, when zucchini is abundant.
- Bright, refreshing, and lightly sweet—ideal for breakfast, brunch, or teatime.
- Soft, moist, and tender, with a lovely crunch from poppy seeds.
- A sneaky way to use up garden zucchini in the most delicious way.
Ingredient List
- 2 large eggs
- ½ cup vegetable oil
- 2 teaspoons lemon zest (from 1 large lemon)
- 3 tablespoons lemon juice (from 1 large lemon)
- 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 (do not peel or squeeze)
- 3 tablespoons poppy seeds
For the glaze (optional but delicious):
- 1 ½ cups powdered sugar
- 2 tablespoons lemon juice (or a mix of lemon juice and cream for a milder flavor)
Tools Needed
- Mixing bowls
- Whisk
- Spatula
- Loaf pan (9×5)
- Zester & juicer
- Cooling rack
Substitutions & Additions
- Swap oil with melted butter or coconut oil.
- Add blueberries for a lemon-blueberry twist.
- Use whole wheat flour for extra fiber.
- Drizzle with cream cheese glaze instead of lemon glaze for richness.
How to Make Lemon Poppy Seed Zucchini Bread
- Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan.
- Whisk wet ingredients: In a bowl, whisk eggs, oil, lemon zest, lemon juice, and sugar until smooth.
- Combine dry ingredients: In another bowl, whisk flour, baking powder, baking soda, salt, and poppy seeds.
- Mix together: Gradually fold dry ingredients into wet. Gently stir in zucchini—don’t overmix.
- Bake: Pour batter into prepared pan. Bake 50–60 minutes, or until a toothpick comes out clean.
- Cool & glaze: Let bread cool 10 minutes, then remove to a rack. Once cooled, drizzle with glaze.
Tip: The smell of lemon and warm zucchini bread wafting from your oven? Absolutely heavenly!
What to Serve with Lemon Poppy Seed Zucchini Bread
- A hot cup of Earl Grey tea.
- Fresh fruit salad with berries.
- A dollop of Greek yogurt with honey.
Tips for Making It Perfect
- Don’t squeeze the zucchini—its natural moisture keeps the bread soft.
- Use fresh lemon juice and zest for the brightest flavor.
- Let the loaf cool fully before glazing so it doesn’t melt off.
- Store glaze separately if making ahead.
Storage Instructions
- Store at room temp for 2 days in an airtight container.
- Refrigerate up to 1 week.
- Freeze slices wrapped in parchment + foil for up to 2 months.
General Information
Lemon and poppy seeds are a classic European pairing, and adding zucchini gives this loaf an American farmhouse twist. It’s perfect for summer zucchini season but honestly delicious all year round.
Frequently Asked Questions
Can I make this into muffins?
Yes! Bake at 350°F for 18–20 minutes.
Can I use yellow squash instead of zucchini?
Absolutely—it works the same.
Do I have to glaze it?
Nope, it’s delicious plain, but the glaze adds extra lemony punch.
Can I make it gluten-free?
Yes, use a cup-for-cup gluten-free flour blend.
Conclusion
This lemon poppy seed zucchini bread is sunshine in a loaf—bright, moist, and full of fresh flavor. If you love baking with zucchini, you’ll also enjoy my Chocolate Zucchini Muffins and Zucchini Banana Bread.
Happy baking, friends—tag me on Pinterest when you bake it!
Interactive Elements
👉 Leave a comment and let me know how it turned out!
👉 Share a photo of your loaf on Pinterest or tag me on Instagram—I love seeing your creations.
Nutritional Information (per slice, 12 slices)
| Calories | Protein | Carbs | Fat | Sugar | Fiber |
|---|---|---|---|---|---|
| 240 | 4g | 32g | 11g | 18g | 2g |
The Irresistible Lemon Poppy Seed Zucchini Bread You’ll Bake Again and Again
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (12 slices) 1x
- Diet: Vegetarian
Description
This Lemon Poppy Seed Zucchini Bread is moist, zesty, and speckled with poppy seeds. A perfect loaf for breakfast, brunch, or snacking.
Ingredients
2 large eggs
1/2 cup vegetable oil
2 teaspoons lemon zest
3 tablespoons lemon juice
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
2 cups shredded zucchini
3 tablespoons poppy seeds
1 1/2 cups powdered sugar
2 tablespoons lemon juice
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan.
2. Whisk eggs, oil, lemon zest, lemon juice, and sugar until smooth.
3. In a separate bowl, whisk flour, baking powder, baking soda, salt, and poppy seeds.
4. Fold dry ingredients into wet mixture, then stir in shredded zucchini.
5. Pour batter into loaf pan and bake 50–60 minutes until toothpick comes out clean.
6. Cool completely, then drizzle with glaze.
Notes
Don’t squeeze zucchini—its moisture keeps the loaf tender.
Cool fully before glazing.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
