If you’re craving something delightfully bright yet satisfyingly moist, this Lemon Poppy Seed Zucchini Bread is about to become your new go-to treat! With the sunny pop of lemon zest, the nutty crunch of poppy seeds, and flecks of tender zucchini throughout, every bite tastes like summer in loaf form. The simple lemon glaze takes it over the top, making it as beautiful as it is delicious. Whether you’re whipping it up for brunch, a lunchbox snack, or an afternoon pick-me-up with tea, this recipe is easy to love and even easier to make.

Lemon Poppy Seed Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Lemon Poppy Seed Zucchini Bread has a special role: bringing moisture, flavor, texture, and color together in perfect harmony. With basic pantry and produce staples, you’re just a few steps away from homemade goodness.

Eggs: They provide structure and help the loaf rise, keeping every slice tender and moist.
Vegetable oil: The secret to rich moisture—no dry crumb here!
Lemon zest: Adds aromatic citrus flavor that makes the bread pop.
Lemon juice: Both in the batter and glaze, this boosts freshness and tang.
Granulated sugar: Sweetens the loaf and balances the tart notes from lemon.
Baking powder & baking soda: Essential for that light, fluffy rise.
Salt: A pinch wakes up all the other flavors.
All-purpose flour: Gives the bread its structure and a tender crumb.
Shredded zucchini: Keeps everything super moist while sneaking in a little veggie goodness.
Poppy seeds: Not just for looks—they add a little crunch and classic bakery flair!
Powdered sugar: The base of the luscious lemony glaze.
Extra lemon juice (or milk/cream): Mix with powdered sugar for your ideal glaze consistency and tanginess.

How to Make Lemon Poppy Seed Zucchini Bread

Step 1: Prep the Pan and Oven

Begin by preheating your oven to 350°F and greasing a 9×5 inch loaf pan. For ridiculously simple removal after baking, line it with parchment paper, letting a bit hang over the edges like built-in handles. This helps the Lemon Poppy Seed Zucchini Bread release perfectly every time.

Step 2: Whisk the Wet Ingredients

In a large mixing bowl, whisk together the eggs, vegetable oil, lemon zest, lemon juice, and granulated sugar. Mixing these well now ensures a uniform crumb and brings out maximum lemon flavor for that signature zingy taste.

Step 3: Add Leaveners and Salt

Sprinkle in the baking powder, baking soda, and salt. Whisk well to ensure these essentials disperse evenly so your Lemon Poppy Seed Zucchini Bread rises beautifully and every bite is perfectly seasoned.

Step 4: Fold in the Flour

Now gently fold in the all-purpose flour, stirring just until there are no visible streaks left. Take care not to overmix—this keeps the bread soft and fluffy, just the way it should be.

Step 5: Fold in Zucchini and Poppy Seeds

Switch to a spatula and fold in the shredded zucchini and poppy seeds. The batter will look thick, but as it bakes, the zucchini releases moisture for that classic tenderness. The poppy seeds give the loaf a subtle, sophisticated crunch.

Step 6: Pour and Bake

Scoop the batter into your prepared pan and smooth the top so it settles evenly. Pop it into your oven for 60–65 minutes. You’re aiming for a golden crown and a tester that comes out clean or with just a few crumbs—no wet batter.

Step 7: Cool Completely

Let the Lemon Poppy Seed Zucchini Bread cool in the pan for about 10 minutes, then use those parchment “handles” to lift it out onto a rack. Let it cool completely before glazing; patience here gives you a perfect finish!

Step 8: Make the Glaze

In a small bowl, whisk together the powdered sugar and lemon juice (or split with a splash of milk or cream for a softer tang). The goal is a thick, pourable glaze that drapes like a silky curtain over your bread.

Step 9: Glaze and Slice

Pour the glaze over the cooled bread and use a spoon or butter knife to spread it right to the edges. Let it set and harden slightly—then slice and enjoy every sunshine-filled bite!

How to Serve Lemon Poppy Seed Zucchini Bread

Garnishes

A sprinkle of extra poppy seeds or a shower of fresh lemon zest over the glaze is pure magic. Sometimes, I even add a few delicate edible flowers or thinly sliced lemon wheels on top for a bakery-worthy finish.

Side Dishes

This bread pairs wonderfully with a cozy mug of chamomile tea, a dollop of lightly sweetened whipped cream, or a bowl of fresh berries. For an elevated brunch spread, serve it alongside Greek yogurt and honey or a citrus fruit salad.

Creative Ways to Present

If you’re feeling festive, slice Lemon Poppy Seed Zucchini Bread into thick cubes and stack them on a pretty cake stand. Or, wrap up individual slices in parchment and twine for charming picnic or lunchbox treats.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover bread tightly in plastic wrap or place in an airtight container. Kept at room temperature, Lemon Poppy Seed Zucchini Bread stays moist and fresh for up to 3 days—assuming it lasts that long!

Freezing

Want to save some for later? Slice the loaf, wrap each piece (or the whole loaf) tightly in plastic and then foil, and stash it in the freezer. It will taste just as fabulous for up to three months; just thaw and enjoy!

Reheating

Pop a slice in the microwave for 10–15 seconds for that just-baked warmth or heat it in a 325°F oven for a few minutes. The glaze turns delightfully melty and the bread tastes extra cozy.

FAQs

Can I make Lemon Poppy Seed Zucchini Bread gluten-free?

Absolutely! Substitute the all-purpose flour with your favorite 1-to-1 gluten-free flour blend. Just make sure it contains xanthan gum for the best texture—no one will know the difference.

How do I keep the bread from getting soggy?

After shredding, gently squeeze the zucchini between paper towels to remove excess moisture. This helps create a perfect crumb and ensures your Lemon Poppy Seed Zucchini Bread stays light instead of dense.

Can I use another oil or substitute applesauce?

Yes, you can use melted coconut oil or another neutral oil. For a lighter loaf, replace half of the oil with unsweetened applesauce, but don’t skip oil entirely or the texture won’t be as tender.

What’s the best way to zest a lemon?

Use a microplane or fine grater, stopping before you reach the bitter white pith. That golden zest is full of oils that really make Lemon Poppy Seed Zucchini Bread taste extra fresh.

Can I bake this recipe as muffins?

Definitely! Divide the batter into a lined muffin tin, filling each cup about 3/4 full. Bake at 350°F for 18-22 minutes, or until a toothpick comes out clean. Perfect for grab-and-go breakfasts!

Final Thoughts

If you’re searching for a cheerful and versatile baked treat, look no further than this Lemon Poppy Seed Zucchini Bread. It’s zesty, moist, and impossibly easy to fall in love with. Go ahead—give it a try and share a loaf with someone you love!

Lemon Poppy Seed Zucchini Bread Recipe

★★★★★

5.3 from 6 reviews

Author: Ella
Total Time: 1 hour 15 minutes
Yield: 1 loaf (12 slices) 1x
Diet: Vegetarian

Print Recipe

Description

A delightful and moist Lemon Poppy Seed Zucchini Bread recipe that combines the freshness of lemon with the crunch of poppy seeds and the subtle sweetness of shredded zucchini. Topped with a tangy lemon glaze, this bread is perfect for breakfast, snacks, or dessert.

Instructions

Preheat Oven: Preheat the oven to 350°F and grease a 9×5 loaf pan, lining it with parchment paper for easy removal.
Mix Wet Ingredients: In a large bowl, whisk together eggs, oil, lemon zest, lemon juice, and sugar.
Add Dry Ingredients: Whisk in baking powder, baking soda, and salt.
Incorporate Flour: Fold in the flour until well combined with no dry pockets.
Add Zucchini and Poppy Seeds: Gently fold in shredded zucchini and poppy seeds.
Bake: Pour batter into the pan and bake for 60-65 minutes until a toothpick comes out clean.
Cool and Glaze: Cool bread in the pan, then glaze with a mixture of powdered sugar and lemon juice.

Notes

You can add a handful of chopped nuts for extra crunch.
Store the bread in an airtight container for up to 3 days.

Prep Time: 15 minutes
Cook Time: 60-65 minutes
Category: Dessert, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of loaf)
Calories: 290
Sugar: 24g
Sodium: 190mg
Fat: 11g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg

Keywords: Lemon Poppy Seed Zucchini Bread, Zucchini Bread Recipe, Lemon Bread, Lemon Zucchini Loaf