Lemon Poppy Seed Zucchini

Lemon poppy seed zucchini bread is a beautifully moist quick bread that brings together fresh citrus, subtle crunch, and tender zucchini for a refreshing homemade treat. This recipe balances the brightness of lemon with a delicate sweetness and a tangy glaze that makes each slice irresistible for breakfast or an afternoon snack.

I started making this bread when my garden exploded with zucchini and it quickly became my go-to recipe. My kids beg for it and it disappears within a day whenever guests are over.

Ingredients

• Large eggs: Give the bread structure and contribute to a soft crumb I find that using room temperature eggs lightens the texture
• Vegetable oil: Creates a tender moist loaf and keeps it from drying out Use a neutral oil for best results
• Lemon zest: Infuses every bite with bright lemon aroma Fresh zest from a large unwaxed lemon always gives the best flavor
• Lemon juice: Adds a tangy kick and balances sweetness Opt for freshly squeezed juice for pure flavor
• Granulated sugar: Sweetens the loaf and helps it brown nicely Use a fine grain sugar if possible
• Baking powder: Ensures the bread rises high and fluffy Always check the date to make sure it is fresh
• Baking soda: Works with acidic lemon juice to tenderize the crumb Helps the bread stay soft for days
• Salt: Enhances all the flavors and balances the overall taste
• All purpose flour: Forms the sturdy base Choose unbleached for a more rustic loaf
• Shredded zucchini: Makes the bread extra moist and adds tiny flecks of color Pat dry before measuring to avoid too much moisture
• Poppy seeds: Give a gentle crunch and subtle nutty taste Buy in small amounts and store in the fridge for freshness
• Powdered sugar: Forms the base for the glaze Sift before using to keep the glaze smooth
• Milk or cream (optional for glaze): Softens tartness while keeping the glaze pourable

Step-by-Step Instructions

Prepare the pan:

Grease a nine by five loaf pan generously with oil or butter making sure to get into the corners Press in a strip of parchment paper that hangs over the long edges for easy lifting later

Make the wet mixture:

In a large mixing bowl briskly whisk together the eggs with the vegetable oil lemon zest lemon juice and sugar Whisk for about a minute until the mixture is glossy and looks pale yellow

Add leaveners and salt:

Sprinkle the baking powder baking soda and salt over the wet mixture Whisk until they are evenly dispersed with no lumps visible

Incorporate the flour:

Add the all purpose flour in two batches Using a large spatula fold gently just until you do not see any white streaks of flour left Scrape around the edges and the bottom to make sure everything is fully mixed Be careful not to overmix

Fold in zucchini and poppy seeds:

Gently stir in the shredded zucchini and poppy seeds until evenly distributed through the thick batter You should see green flecks and poppy seeds throughout

Fill and bake:

Pour the batter into your prepared loaf pan and use the spatula to spread it into the corners Smooth the top so it bakes up evenly Bake in the center of a preheated three hundred fifty degree oven for about sixty to sixty five minutes Watch for it to rise become golden and check by inserting a toothpick which should come out clean or with just a few moist crumbs

Cool the loaf:

Let the bread sit in the hot pan for ten minutes to set up Run a butter knife around the edges then lift it out using the parchment Cool completely on a wire rack before glazing This keeps the glaze from melting off

Make and apply the glaze:

In a small bowl whisk together the powdered sugar with lemon juice Start with the full amount of lemon juice and add milk or cream if you want a softer glaze Whisk until smooth and thick but still pourable Drizzle over the cooled bread and use a spoon or butter knife to gently spread it over the top Let the glaze harden fully before slicing

Pin it

The scent of fresh lemon zest always reminds me of baking with my grandmother who taught me to never skimp on citrus in summer recipes The poppy seeds were her touch and I never make this bread without thinking of her bright spirit in the kitchen

Storage Tips

To keep your zucchini bread moist wrap it tightly in plastic wrap or store it in an airtight container on the counter for up to three days For longer storage pop it in the refrigerator where it will stay fresh for up to a week If you want to freeze it make sure the glaze is fully set then wrap slices in foil and freeze for up to two months They thaw perfectly and taste just as good

Ingredient Substitutions

If you do not have poppy seeds on hand you can simply leave them out or try chia seeds for a little extra nutrition Swap out the vegetable oil for melted coconut oil if you like a slight tropical note If fresh lemons are not available bottled lemon juice will do but the zest really makes a difference so try to get at least one fresh lemon for zesting

Serving Suggestions

I love this bread as a breakfast treat with a cup of tea or coffee It also makes a lovely addition to brunch tables Stack slices next to a bowl of fresh berries or a dollop of Greek yogurt For a dessert twist serve it with whipped cream and a few extra lemon curls

Cultural Context

Quick breads like this became popular in American kitchens during the twentieth century as a way to use up extra produce Zucchini breads especially show up on summer tables when gardens and markets are overflowing The lemon poppy seed pairing is classically European but feels right at home with fresh zucchini

Pin it

It took me a few bakes to realize how important it is to gently fold in the flour and zucchini rather than stirring vigorously That keeps the crumb light and the loaf tender Every time I see the flecks of zucchini and poppy seeds I am reminded how a few simple steps make this humble bread a true crowd pleaser

Frequently Asked Questions

→ How do I keep the loaf moist?

The shredded zucchini ensures moisture. Avoid over-mixing and watch the baking time for best texture.

→ Can I substitute the oil?

Mild oils like canola or melted coconut oil work well, but strong flavors like olive oil may alter the taste.

→ Is peeling the zucchini necessary?

No need to peel—leave the skin on for nutrients and faint green flecks in the finished loaf.

→ How long does it keep fresh?

Wrapped well, the loaf stays fresh for 2–3 days at room temperature or up to a week refrigerated.

→ Can I freeze this loaf?

Absolutely. Freeze slices or the whole loaf (without glaze) and add glaze after thawing for best results.