Description
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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Ingredients
For the Bread:
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1 ½ cups all-purpose flour
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2 tbsp poppy seeds
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½ tsp baking soda
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½ tsp baking powder
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¼ tsp salt
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1 cup finely shredded zucchini (squeezed to remove excess moisture)
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¾ cup granulated sugar
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2 large eggs
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⅓ cup vegetable oil
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¼ cup plain Greek yogurt (or sour cream)
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2 tbsp lemon juice (fresh is best)
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1 tbsp lemon zest
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1 tsp vanilla extract
For the Optional Lemon Glaze:
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½ cup powdered sugar
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1–2 tbsp lemon juice
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.
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Cuisine: American