There is something utterly joyful about homemade baked goods that burst with fresh, vibrant flavors, and this Lemon Poppy Seed Zucchini Bread Recipe is no exception. Moist and tender from the shredded zucchini, it perfectly balances the zingy brightness of lemon with the subtle crunch of poppy seeds, making each bite a delightful experience. Whether you’re craving a special breakfast treat or a lovely afternoon snack, this zucchini bread combines wholesome ingredients with a lick of citrus magic that’s simply irresistible.
Ingredients You’ll Need
The beauty of this Lemon Poppy Seed Zucchini Bread Recipe lies in its simplicity—the ingredients are straightforward yet thoughtfully chosen to create a perfect harmony of taste and texture. Each component plays a vital role: zucchini keeps the bread moist, lemon zest and juice add freshness, and poppy seeds provide just the right little crunch.
- 2 large eggs: Bind the ingredients and add richness to the bread’s crumb.
- 1/2 cup vegetable oil: Keeps the bread tender and moist without overpowering flavors.
- 2 tsp lemon zest (from 1 large lemon): Packs a punch of citrus fragrance and flavor.
- 3 Tbsp lemon juice: Brightens the entire loaf with its tangy freshness.
- 1 cup granulated sugar: Sweetens the bread just right without masking the lemon.
- 1 tsp baking powder: Helps the bread rise and become light.
- 1/2 tsp baking soda: Works with baking powder for perfect leavening.
- 1/2 tsp salt: Enhances all the flavors and balances sweetness.
- 2 cups all-purpose flour: The base that gives the bread structure.
- 2 cups lightly packed shredded zucchini: Adds moisture and a subtle veggie sweetness.
- 3 Tbsp poppy seeds: Provide a delightful crackle and a nutty undertone.
- 1 1/2 cups powdered sugar: For the luscious glaze on top.
- 2 Tbsp lemon juice (or mix with milk or cream to desired consistency): Creates a shiny, tangy glaze that ties all the flavors together.
How to Make Lemon Poppy Seed Zucchini Bread Recipe
Step 1: Preheat and Prepare Your Pan
Start by setting your oven to 350°F (175°C) so it’s hot and ready when your batter is mixed. Grease a 9×5-inch loaf pan thoroughly with oil or butter to prevent sticking and ensure your bread comes out easily.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the eggs, vegetable oil, lemon zest, lemon juice, and sugar until your mixture is smooth and slightly fluffy. This is where the lemon’s brightness begins to shine, infusing the batter with fresh citrus notes.
Step 3: Combine the Dry Ingredients
Sprinkle the baking powder, baking soda, salt, and all-purpose flour over the wet ingredients. Gently stir just until everything is combined—overmixing can make the bread dense, so keep it light and tender.
Step 4: Fold in Zucchini and Poppy Seeds
Now it’s time to bring in the shredded zucchini and poppy seeds. Folding them in gently ensures the zucchini keeps the bread moist while the poppy seeds add a wonderful little crunch that complements the citrus beautifully.
Step 5: Bake to Perfection
Pour your batter into the prepared loaf pan and slide it into the oven. Bake for 50 to 60 minutes, checking periodically with a toothpick inserted in the center. Once it comes out clean, your bread is golden and ready.
Step 6: Glaze and Cool
While the bread cools, whisk together powdered sugar and lemon juice (or a splash of milk or cream) to create a smooth glaze. Drizzle this shining lemon glaze over the bread once it’s cooled for that extra dose of citrus sweetness.
Step 7: Slice and Enjoy!
Finally, slice into this aromatic loaf and admire that perfect crumb dotted with poppy seeds. Each bite delivers the moist texture from zucchini and the bright, fresh lemon flavor that makes this recipe a timeless favorite.
How to Serve Lemon Poppy Seed Zucchini Bread Recipe
Garnishes
A light dusting of powdered sugar or a few thin lemon slices on top not only add elegance but also highlight the vibrant citrus notes in your Lemon Poppy Seed Zucchini Bread Recipe. Fresh mint leaves are another pretty and fragrant touch.
Side Dishes
This bread pairs wonderfully with a hot cup of tea or coffee for breakfast or snack time. Serve with a smear of cream cheese or a pat of butter to introduce a creamy contrast to the zesty bread.
Creative Ways to Present
Try cutting the bread into thick slices and layering with lemon curd and whipped cream for a simple dessert twist. You could also toast slices lightly and top with ricotta and honey for a sweet-savory treat that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Your Lemon Poppy Seed Zucchini Bread Recipe keeps beautifully for several days when wrapped tightly in plastic wrap or stored in an airtight container at room temperature. This ensures it stays moist and fresh to enjoy later.
Freezing
For longer storage, slice the bread and freeze individual pieces in freezer bags. This makes it easy to thaw just the amount you need without any waste, keeping the bread’s wonderful flavors intact.
Reheating
To bring back that freshly baked feeling, warm slices in a toaster oven or microwave for a few seconds. The gentle heat revives the bread’s soft texture and enhances the lemon aroma, making it just as delightful as the day it was baked.
FAQs
Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash has a similar texture and moisture content, so it will work well in this Lemon Poppy Seed Zucchini Bread Recipe without changing the flavor too much.
How can I make this recipe gluten-free?
To make it gluten-free, substitute the all-purpose flour with a gluten-free baking blend. Make sure the blend contains xanthan gum or another binder for the best texture.
What’s the best way to shred zucchini quickly?
A box grater works perfectly and gives you nice, even shreds. For extra speed, you can use the shredding attachment on a food processor.
Can I substitute the vegetable oil with butter?
Yes, melted butter can be used instead of vegetable oil for a richer flavor. Just keep the same amount to maintain moisture in the bread.
How do I know when the bread is fully baked?
The best test is inserting a toothpick into the center. If it comes out clean without wet batter, the bread is done. Also, the loaf should be golden brown and spring back when lightly pressed.
Final Thoughts
This Lemon Poppy Seed Zucchini Bread Recipe has quickly become one of my favorite ways to bring a fresh, zesty twist to a classic comfort food. It’s simple, full of flavor, and a wonderful way to sneak some veggies into your day with style. I can’t wait for you to try it and fall in love just like I did!
Print
Lemon Poppy Seed Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Lemon Poppy Seed Zucchini Bread is a moist and flavorful loaf combining the fresh brightness of lemon with the subtle crunch of poppy seeds and the added moisture from shredded zucchini. Perfect for breakfast or a light snack, this bread is topped with a zesty lemon glaze for an extra burst of citrusy sweetness.
Ingredients
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 2 tsp lemon zest (from 1 large lemon)
- 3 Tbsp lemon juice
Dry Ingredients
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups all-purpose flour
Other Ingredients
- 2 cups lightly packed shredded zucchini
- 3 Tbsp poppy seeds
Glaze
- 1 1/2 cups powdered sugar
- 2 Tbsp lemon juice (or mix with milk or cream to desired consistency)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix wet ingredients: In a large bowl, whisk together the eggs, vegetable oil, lemon zest, 3 tablespoons of lemon juice, and granulated sugar until the mixture is smooth and combined.
- Add dry ingredients: Add the baking powder, baking soda, salt, and all-purpose flour to the wet mixture. Stir gently and mix just until the ingredients are combined without overmixing to keep the bread tender.
- Incorporate zucchini and poppy seeds: Fold in the shredded zucchini and poppy seeds carefully to evenly distribute them throughout the batter.
- Bake the bread: Pour the batter into the prepared loaf pan. Place it in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Prepare and apply glaze: Allow the bread to cool completely on a wire rack. In a small bowl, whisk the powdered sugar with 2 tablespoons of lemon juice (or mix with milk or cream to achieve the desired glaze consistency). Drizzle this lemon glaze over the cooled bread evenly.
- Slice and serve: Once the glaze has set, slice the lemon poppy seed zucchini bread into 10 slices and enjoy its moist texture and fresh citrus flavors.
Notes
- Be careful not to overmix the batter after adding the flour to avoid a tough bread texture.
- Shredded zucchini should be lightly packed and drained if very wet to prevent excess moisture.
- For a thinner glaze, adjust lemon juice or add a splash of milk or cream.
- This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Freezing slices is possible—wrap tightly to maintain freshness.
