If you have fresh summer zucchini to use, this easy Lemon Poppy Seed Zucchini Bread is a delicious choice.
This ultra-moist quick bread combines bright lemon flavor with tender grated zucchini and a delicate crunch from poppy seeds. It’s a great way to use garden produce and makes a lovely breakfast, snack, or dessert.
Lemon Poppy Seed Zucchini Bread
This recipe blends the bright citrus notes of lemon and the subtle texture of poppy seeds with moist, tender zucchini bread. The crumb is light and fluffy when you take care not to overmix the batter, and the simple lemon glaze adds a finishing touch without overpowering the bread.
Ingredients Needed
Summer zucchini and lemons make this loaf a seasonal favorite. Below is the ingredient list with amounts so you can shop and prepare easily.
- 1 cup butter, room temperature
- 2 cups sugar
- 3/4 cup plain Greek yogurt
- 1 tbsp lemon juice + 2 tsp lemon zest, divided
- 3 eggs
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1/4 tsp baking powder
- 1 tsp lemon zest (additional)
- 1 tsp vanilla extract
- 2 cups grated zucchini (about one large zucchini)
- 2 tbsp poppy seeds
For the Glaze
- 1 cup powdered sugar
- 1 tbsp lemon juice
- Extra lemon zest for garnish (optional)
How to Make Lemon Poppy Seed Zucchini Bread
Follow these steps for a moist, tender loaf with a bright lemon kick.
- Preheat: Preheat the oven to 350°F (175°C). Grease two 8.5″ x 4.5″ loaf pans or line them with parchment and set aside.
- Cream butter and sugar: In a large bowl, beat the butter and sugar until light and fluffy. This takes a couple minutes and helps create a tender, airy crumb.
- Add yogurt and lemon: Mix in the Greek yogurt and 1 tablespoon lemon juice until combined.
- Incorporate eggs: Add the eggs one at a time, beating briefly and scraping down the sides of the bowl as needed.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, baking powder, and lemon zest.
- Combine: Pour the dry ingredients into the wet ingredients and stir just until combined — do not overmix.
- Fold in zucchini and poppy seeds: Gently fold in the grated zucchini, vanilla extract, and poppy seeds until evenly distributed.
- Bake: Divide the batter evenly between the prepared pans and bake 55–60 minutes, or until a toothpick inserted in the center comes out clean. Allow the loaves to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Glaze
Whisk the powdered sugar and 1 tablespoon lemon juice until smooth. Drizzle the glaze over the cooled loaves and finish with a sprinkle of lemon zest if desired.
What Size Bread Pan?
This recipe works best in two 8.5″ x 4.5″ loaf pans for even baking and a nice loaf shape. You can use larger or smaller pans, but adjust the baking time accordingly — shorter for smaller loaves, longer for a single large loaf.
Recipe Tips and Substitutions
- Greek yogurt: Plain Greek yogurt keeps the bread tender. You can substitute sour cream or a flavored Greek yogurt (vanilla or lemon) but expect slight differences in taste and texture.
- Poppy seeds: Omit them if you prefer; the bread will still be delicious.
- Lemon glaze: Optional. The bread is delightful without it and will be less sweet if you skip the glaze.
- Don’t overmix: Stir the batter only until the dry ingredients are incorporated to preserve a light texture. Overmixing develops gluten and can make the loaf dense.
- Grating zucchini: Squeeze out excess moisture if your zucchini is very watery, but a little moisture helps keep the loaf tender.
Make Ahead and Freezer Instructions
This bread freezes well, making it ideal to bake when zucchini is abundant and save for later.
To freeze: Cool the loaf completely. Wrap it tightly in plastic wrap twice, then place it in a resealable freezer bag. Properly wrapped, the bread keeps in the freezer for up to 3 months. Thaw at room temperature before slicing. For best results, do not add the glaze until after thawing.
Nutrition and Servings
Yield: about 16 slices. Calories per slice are approximately 340 kcal. Nutrition values will vary depending on exact ingredients and portion size.
More Zucchini Recipe Ideas
If you enjoy using zucchini in baking and savory dishes, try these other ideas: Easy Sautéed Zucchini; Chicken Zucchini Pasta Skillet; Chocolate Chip Zucchini Bread; Cheesy Sausage Zucchini Rice.
I hope you enjoy this Lemon Poppy Seed Zucchini Bread — bright, tender, and a delicious way to enjoy summer zucchini.
