Lemon Poppy Seed Zucchini Bread bursts with bright citrus flavor and moist texture, making it a delightful treat any time of day. This easy-to-follow recipe balances the sweet, tender zucchini with the zing of fresh lemon and the light crunch of poppy seeds, creating a bread that’s both comforting and refreshing. Perfect for breakfast, snack time, or dessert, this loaf is easy to prepare and bakes into a beautiful golden crust. You’ll love how the lemony aroma fills your kitchen while whipping up a simple batter that yields a flavorful, tender loaf—every slice is a piece of sunshine!
Why You’ll Love This Lemon Poppy Seed Zucchini Bread
- Bright and flavorful: Fresh lemon zest and juice bring a tangy lift, complemented by the nutty poppy seeds.
- Moist and tender: Shredded zucchini keeps the loaf fabulously moist without oiliness or heaviness.
- Versatile treat: Great alongside coffee, as a light dessert, or even as an afternoon snack.
- Simple and satisfying: From pantry staples to finish in one go—no fuss, no fancy ingredients.
Ingredients
- 2 large eggs
- ½ cup vegetable oil
- 2 tsp lemon zest (from 1 large lemon)
- 3 Tbsp lemon juice (from 1 large lemon)
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups all‑purpose flour
- 2 cups lightly packed shredded zucchini
- 3 Tbsp poppy seeds
For the glaze:
- 1½ cups powdered sugar
- 2 tablespoons lemon juice, or combine with a bit of milk or cream to adjust the glaze to your desired thickness.
Step‑by‑Step: How to Make Lemon Poppy Seed Zucchini Bread
- Preheat your oven to 350 °F (175 °C) and grease a 9×5‑inch loaf pan. For easy removal, line with parchment paper if you like.
- In a large bowl, whisk together eggs, vegetable oil, lemon zest, lemon juice, and sugar until the mixture is smooth and well combined.
- Whisk in baking powder, baking soda, and salt just until evenly distributed.
- Fold in the flour gently—mix lightly until you no longer see dry flour, being careful not to overmix.
- Gently fold in the shredded zucchini and poppy seeds, mixing only until everything is evenly incorporated.
- Transfer the batter to the greased loaf pan and smooth the top using a spatula for an even bake.
- Bake for 60 to 65 minutes until the bread is puffed, golden brown, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for about 10 minutes, then lift it out using the parchment (or invert carefully) and transfer to a cooling rack to cool completely.
- Once the loaf is cool, whisk together powdered sugar with lemon juice (or with a combination of lemon juice and milk/cream) until pourable but still fairly thick.
- Pour the glaze over the cooled bread and use a spoon or knife to gently spread it evenly across the top. Allow it to set before slicing.
Helpful Tips
- Shred zucchini finely: Use a medium or small shredder so it blends evenly and lifts the batter rather than weighing it down.
- Moist but not soggy: Lightly squeeze excess moisture from zucchini if it’s especially water‑rich—this helps avoid a gummy texture.
- Don’t overmix: Fold just until combined to keep the bread fluffy—overmixing means tough, dense results.
- To prevent over-browning, loosely cover the top with foil during the final 10‑15 minutes of baking if needed.
Substitutions And Variations
- Oil alternative: Swap vegetable oil for melted coconut oil or light olive oil for a different nuance.
- Flour variations: Use half whole wheat flour for a heartier loaf, or try gluten‑free blend (ensure it contains xanthan gum).
- Sweetener swaps: Substitute part of the granulated sugar with honey or maple syrup—reduce liquid slightly if needed.
- Zest twists: Add 1–2 tsp orange zest along with lemon for a citrus medley.
- For added crunch and flavor, mix in chopped nuts like walnuts, almonds, or pistachios.
Storage Instructions
- At room temperature: Store loaf in an airtight container or tightly wrapped in plastic wrap for up to 3 days.
- In the fridge: Keep cooled, glazed loaf in the refrigerator for up to 1 week—allow slices to come to room temperature or warm slightly before serving.
- Freezing: Wrap slices or the whole loaf (glazed or unglazed) tightly in plastic wrap and place in a freezer bag. Freeze up to 3 months. Thaw at room temperature or gently warm for a fresh-baked feel.
Nutritional Information (per slice)
- Calories: 373 kcal
- Carbohydrates: 60 g
- Protein: 5 g
- Fat: 13 g (Saturated: 2 g, Poly‑unsaturated: 7 g, Mono‑unsaturated: 3 g, Trans: 0.1 g)
- Cholesterol: 37 mg
- Sodium: 191 mg
- Potassium: 233 mg
- Fiber: 2 g
- Sugar: 39 g
- Vitamin A: 149 IU
- Vitamin C: 12 mg
- Calcium: 75 mg
- Iron: 2 mg
Serving Suggestions
- Enjoy a warm slice with a cup of tea or morning coffee.
- Pair with creamy mascarpone, ricotta, or whipped Greek yogurt for extra richness.
- Lightly toast a slice and spread with softened butter or a generous dollop of lemon curd for an indulgent touch.
- Serve slices as part of a brunch spread—alongside fruit salad or frittata.
Common Questions About Lemon Poppy Seed Zucchini Bread
1. Can I use frozen zucchini instead of fresh?
Yes—just thaw, drain, and gently squeeze out excess moisture so the batter doesn’t become too wet. This ensures proper rise and texture.
2. My bread came out dense—is this variation normal?
A dense texture can result from overmixing (which develops gluten) or using zucchini that was overly moist. Avoid overmixing and drain zucchini well for a lighter crumb.
3. Can I bake muffins instead of a loaf?
Absolutely! Use standard or jumbo muffin tins, fill two‑thirds full, and bake at the same temperature for about 20–25 minutes (standard) or 25–30 minutes (jumbo), until golden and a toothpick comes out clean.
4. My glaze is runny—what can I do?
If the glaze turns out runny, simply add extra powdered sugar until you reach a thicker consistency.
5. Can I skip the glaze?
Of course! The bread is delicious without it—just a dusting of powdered sugar adds sweetness without extra effort. Or serve it plain with tea, letting the lemon‑zucchini flavor shine.
Conclusion
Thank you so much for baking along with me! I absolutely adore this Lemon Poppy Seed Zucchini Bread—it’s such a simple yet flavor-packed loaf that brings a little brightness to any baking day. The citrusy zing pairs beautifully with moist zucchini and those delightful poppy seed pops in each bite. I hope you enjoy making (and tasting!) it as much as I do. Wishing you a cozy, flavorful baking experience—thanks for being part of our food-loving community, and happy baking!
Join us on Pinterest for new mouthwatering recipes every day!
Lemon Poppy Seed Zucchini Bread
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf (about 10 slices) 1x
Description
Lemon Poppy Seed Zucchini Bread is a bright, moist, and flavorful quick bread made with fresh zucchini, lemon zest, and poppy seeds. It’s the perfect balance of citrus and sweetness, finished with a tangy lemon glaze.
Ingredients
2 large eggs
½ cup vegetable oil
2 tsp lemon zest
3 Tbsp lemon juice
1 cup granulated sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 cups all-purpose flour
2 cups shredded zucchini
3 Tbsp poppy seeds
Glaze:
1½ cups powdered sugar
2 Tbsp lemon juice (or mix with milk or cream to preferred thickness)
Instructions
- Preheat your oven to 350 °F (175 °C) and grease a 9×5‑inch loaf pan. For easy removal, line with parchment paper if you like.
- In a large bowl, whisk together eggs, vegetable oil, lemon zest, lemon juice, and sugar until the mixture is smooth and well combined.
- Whisk in baking powder, baking soda, and salt just until evenly distributed.
- Fold in the flour gently—mix lightly until you no longer see dry flour, being careful not to overmix.
- Gently fold in the shredded zucchini and poppy seeds, mixing only until everything is evenly incorporated.
- Transfer the batter to the greased loaf pan and smooth the top using a spatula for an even bake.
- Bake for 60 to 65 minutes until the bread is puffed, golden brown, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for about 10 minutes, then lift it out using the parchment (or invert carefully) and transfer to a cooling rack to cool completely.
- Once the loaf is cool, whisk together powdered sugar with lemon juice (or with a combination of lemon juice and milk/cream) until pourable but still fairly thick.
- Pour the glaze over the cooled bread and use a spoon or knife to gently spread it evenly across the top. Allow it to set before slicing.
Notes
For a lighter texture, avoid overmixing. If zucchini is very wet, lightly squeeze out excess moisture before adding. Tent with foil if top browns too fast.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 373
- Sugar: 39g
- Carbohydrates: 60g
- Protein: 5g