Lemon Poppy Seed Zucchini Bread

If you’re looking for a fresh, flavorful twist on classic zucchini bread, this Lemon Poppy Seed Zucchini Bread is the perfect pick. Bursting with citrusy brightness, speckled with crunchy poppy seeds, and made ultra-moist with shredded zucchini, this loaf is light, wholesome, and perfect for breakfast, brunch, or an afternoon snack.

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Why You’ll Love This Recipe
Bright & Zesty – Lemon juice and zest make every bite refreshing.
Incredibly Moist – Thanks to zucchini, this loaf stays soft for days.
Subtly Sweet – Perfectly balanced sweetness that isn’t overpowering.
No Mixer Required – Easy to whip up with just a whisk and bowls.
Freezer-Friendly – Make a loaf (or two) and freeze for later.

Ingredients You’ll Need

For the Bread:

• 1 ½ cups all-purpose flour
• 2 tbsp poppy seeds
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 1 cup finely shredded zucchini (squeezed to remove excess moisture)
• ¾ cup granulated sugar
• 2 large eggs
• ⅓ cup vegetable oil
• ¼ cup plain Greek yogurt (or sour cream)
• 2 tbsp lemon juice (fresh is best)
• 1 tbsp lemon zest
• 1 tsp vanilla extract

For the Optional Lemon Glaze:

• ½ cup powdered sugar
• 1–2 tbsp lemon juice

Tools You’ll Need

• Loaf pan (8×4 or 9×5-inch)
• Mixing bowls
• Whisk and spatula
• Grater or microplane (for zucchini and lemon zest)
• Cooling rack
• Parchment paper (optional, for easy release)

Step-by-Step Instructions

Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C).
Grease a loaf pan or line it with parchment paper, leaving overhang for easy removal.

Step 2: Shred and Drain the Zucchini
Use a grater to shred the zucchini finely.
Place it in a clean kitchen towel or paper towel and squeeze out as much moisture as possible.
Set aside.

Step 3: Mix Dry Ingredients
In a medium bowl, whisk together flour, poppy seeds, baking soda, baking powder, and salt.
This ensures even distribution and prevents clumping later.

Step 4: Combine Wet Ingredients
In a large bowl, whisk together sugar, eggs, oil, Greek yogurt, lemon juice, lemon zest, and vanilla extract until smooth and well combined.

Step 5: Add Zucchini and Dry Ingredients
Fold the shredded zucchini into the wet mixture.
Gradually add the dry ingredients and stir until just combined—don’t overmix.
The batter will be slightly thick.

Step 6: Bake the Bread
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 7: Make the Lemon Glaze (Optional)
Once the bread is fully cooled, whisk together powdered sugar and lemon juice in a small bowl.
Drizzle over the top of the bread and let set before slicing.

Tips for Success
Squeeze the Zucchini – Too much moisture can make the bread soggy, so remove as much water as possible.
Use Fresh Lemons – Fresh zest and juice give the best flavor.
Don’t Overmix – Stir until just combined to keep the texture soft and tender.
Let It Cool – This bread slices best once fully cooled.
Double the Recipe – Make one to eat now and freeze the other for later.

Serving Suggestions
Tea Time Treat – Serve with a hot cup of tea or iced matcha for a cozy snack.
Breakfast Slice – Add a dollop of yogurt or butter for a satisfying morning bite.
Brunch Table Star – Slice and serve with other pastries and fresh fruit.
Gift It – Wrap in parchment and ribbon for a thoughtful homemade gift.

How to Store & Freeze

Storing:

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps well for up to 5 days if you prefer chilled slices.

Freezing:

• Freeze whole or sliced: Wrap tightly in plastic wrap and foil.
• Freeze for up to 2 months. Thaw overnight in the fridge or at room temperature.

Reheating:

• Microwave slices for 10–15 seconds for that fresh-baked warmth.
• Toast lightly and spread with butter or jam if desired.

Frequently Asked Questions

1. Can I use yellow squash instead of zucchini?
Yes! Yellow squash works just as well and offers a similar texture.

2. What can I use instead of poppy seeds?
Chia seeds or omit them entirely for a smoother loaf.

3. Is this bread very sweet?
It’s lightly sweet, with the lemon adding brightness. You can adjust sugar to taste.

4. Can I make it dairy-free?
Yes—use a plant-based yogurt substitute in place of Greek yogurt.

5. What if I don’t have Greek yogurt?
Sour cream or buttermilk can be used as substitutes.

Final Thoughts
Lemon Poppy Seed Zucchini Bread is a delightful way to enjoy fresh, seasonal produce in a lightly sweet, citrusy loaf. The poppy seeds add texture, the zucchini gives moisture, and the lemon brings a sunny lift to every bite. Whether you enjoy it with your morning coffee or as a midday snack, this bread is sure to become a regular favorite in your kitchen.

Try it today and let me know what you think—don’t forget to snap a photo and share your slice!

Preparation Time: 15 minutes
Cooking Time: 50 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 260 | Protein: 4g | Carbohydrates: 31g | Fat: 13g | Fiber: 1g | Sodium: 210mg

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