If you’re in the mood for a treat that’s bursting with sunshine and comfort, let me introduce you to Lemon Poppy Seed Zucchini Bread. This luscious loaf is everything delicious about summer, combining the zesty brightness of lemon, subtle nutty crunch from poppy seeds, and moisture from fresh zucchini. Whether you’re looking for an easy breakfast, a satisfying snack, or a sweet slice for dessert, this bread is that rare kind of homemade delight that feels both familiar and joyfully unexpected.

Lemon Poppy Seed Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for Lemon Poppy Seed Zucchini Bread couldn’t be simpler, and every single item plays an important role in making this loaf irresistible. From the vibrant pop of lemon zest to the delicate texture from zucchini, here’s what you need and why.

Grated zucchini: Adds incredible moisture and subtle sweetness while keeping the bread tender.
All-purpose flour: Gives the bread its structure without making it dense or heavy.
Granulated sugar: Offers classic sweetness and helps with achieving a golden crumb.
Brown sugar: Introduces a gentle caramel flavor and extra moisture.
Vegetable oil: Keeps every bite supremely soft while letting the citrus and zucchini flavors shine.
Large eggs: Bind everything together and give the bread a bit of lift.
Vanilla extract: Adds warmth and rounds out the citrus notes.
Lemon zest: Provides that undeniable zing and fresh, summery aroma.
Lemon juice: Enhances the tartness and brings a bright finish to each slice.
Baking powder: Helps the bread rise, so it’s never stodgy.
Baking soda: Works alongside the powder for a perfect, even crumb.
Salt: Sharpens the flavors and balances the sweetness.
Poppy seeds: Offer a delightful crunch and that classic, old-fashioned bakery look.

How to Make Lemon Poppy Seed Zucchini Bread

Step 1: Prepare and Preheat

Start by heating your oven to 350°F (175°C) and generously greasing a loaf pan, making sure the corners are well-coated for an easy release. This step ensures your Lemon Poppy Seed Zucchini Bread comes out beautifully golden and in one perfect piece.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice. Stir everything together until it’s smooth and well-blended. The vivid green from the zucchini and sparks of lemon zest make the mixture look as inviting as it tastes.

Step 3: Combine the Dry Ingredients

Grab another bowl and whisk together the flour, baking powder, baking soda, salt, and poppy seeds. This part evenly distributes the leaveners and those little specks of poppy seed goodness, so you get a lovely rise and flavor in every bite.

Step 4: Bring It All Together

Slowly add the dry ingredients to the wet ingredients, mixing with a spatula or spoon just until combined. Try not to overmix; stopping when the last streak of flour disappears keeps your Lemon Poppy Seed Zucchini Bread tender and soft.

Step 5: Pour and Smooth

Pour the batter into your prepared loaf pan and use a spatula to smooth the top. It’s okay if it looks thick—this is what will give you that beautiful domed loaf and lovely texture.

Step 6: Bake

Slide the pan into the center of your preheated oven. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are fine, but no wet batter). The kitchen will fill with the heavenly scent of lemon and sugar, a sure sign it’s almost time to indulge.

Step 7: Cool the Bread

Let the bread rest in the pan for about 10 minutes—this helps it set and makes the loaf easier to handle. Then gently turn it out onto a wire rack to cool completely, resisting the temptation to slice in too soon for the best texture.

How to Serve Lemon Poppy Seed Zucchini Bread

Garnishes

A simple dusting of powdered sugar gives Lemon Poppy Seed Zucchini Bread a lovely finish, or you can drizzle with a quick lemon glaze (just mix powdered sugar and lemon juice) for an extra burst of citrus. Thinly sliced lemon or a few added poppy seeds on top make every slice look bakery-worthy.

Side Dishes

This bread pairs beautifully with a dollop of Greek yogurt and a scattering of fresh berries for a breakfast spread. For a cozy afternoon snack, serve it alongside a steaming mug of tea or a creamy latte—the flavors complement each other perfectly.

Creative Ways to Present

Cut thick slices and serve them stacked on a vintage plate, or cube the bread and layer with whipped cream and berries for a summery trifle. For a festive touch, you can even bake the batter in muffin tins for adorable Lemon Poppy Seed Zucchini Bread minis, perfect for sharing or gifting.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Lemon Poppy Seed Zucchini Bread tightly in plastic wrap or tuck it into an airtight container. It keeps wonderfully moist for up to 3 days at room temperature, making it an ideal grab-and-go treat or after-school snack.

Freezing

If you want to stash some away for later, simply wrap cooled slices or the whole loaf in plastic wrap, then in foil, and pop it in the freezer. It stays fresh for up to 2 months. When you’re ready, just thaw at room temperature—no need to rush good things!

Reheating

To recapture that fresh-baked coziness, warm slices in the microwave for 10-20 seconds, or toast lightly in a toaster oven. This brings out the flavors and softens the crumb as if it just came out of the oven.

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash has a similar texture and moisture content to zucchini, so it works just as well. Your Lemon Poppy Seed Zucchini Bread will have a slightly different hue but taste just as lovely.

Do I need to peel the zucchini?

No need to peel at all—leaving the skin on not only saves time but also adds a hint of color and a touch of extra fiber to the bread.

What if I don’t have poppy seeds?

If you’re out of poppy seeds, you can simply omit them, or try using chia seeds for a similar crunch. The loaf will still come out moist and flavorful with that signature lemon zing.

Can I make this bread gluten-free?

You can substitute your favorite gluten-free all-purpose flour blend cup-for-cup. Check that your baking powder and soda are gluten-free too. The texture may be slightly different, but the flavor will shine through!

Why did my bread turn out dense?

Overmixing the batter or adding too much flour can make the bread heavy. Always measure carefully and stir just until the ingredients are combined for a light, tender crumb.

Final Thoughts

Whether you’re baking for a brunch, packing a sweet lunchbox surprise, or just treating yourself to something homemade, Lemon Poppy Seed Zucchini Bread is joy baked into every slice. Try it for yourself, and you might just find it becomes your new go-to recipe for any occasion!

Lemon Poppy Seed Zucchini Bread Recipe

★★★★★

4.7 from 19 reviews

Author: Ella
Total Time: 1 hour 10 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

This Lemon Poppy Seed Zucchini Bread is a delightful twist on traditional zucchini bread, with a bright citrusy flavor and the crunch of poppy seeds. It’s moist, tender, and perfect for breakfast or a sweet snack.

Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a loaf pan.
Mix wet ingredients: In a large bowl, combine the grated zucchini, sugars, oil, eggs, vanilla, lemon zest, and lemon juice.
Combine dry ingredients: In another bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
Blend wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Cool: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

You can add a lemon glaze on top for extra sweetness.
This bread freezes well, so you can make a double batch and store one for later.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 240
Sugar: 18g
Sodium: 220mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg

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