Description

If you’re looking for a deliciously moist and refreshing twist on classic zucchini bread, this Lemon Poppy Seed Zucchini Bread is the perfect choice! The bright, zesty lemon pairs beautifully with the subtle crunch of poppy seeds and the moistness of grated zucchini. It’s a flavorful, sweet treat that’s perfect for breakfast, dessert, or a snack. Plus, it’s easy to make and perfect for using up that extra zucchini from your garden!

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Ingredients

Scale

1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
2 tbsp poppy seeds
1 tsp ground cinnamon (optional)
1 cup granulated sugar
2 large eggs
½ cup vegetable oil (or melted coconut oil)
2 tsp vanilla extract
1 tbsp lemon zest (from about 2 lemons)
¼ cup fresh lemon juice
1 ½ cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
½ cup chopped walnuts or pecans (optional)

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Instructions

Step 1: Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with cooking spray or line it with parchment paper for easy removal of the bread once baked.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, poppy seeds, and cinnamon (if using). Set aside.

Step 3: Mix the Wet Ingredients

In another bowl, whisk together the sugar, eggs, vegetable oil, vanilla extract, lemon zest, and lemon juice until the mixture is smooth and well combined.

Step 4: Add the Zucchini

Grate the zucchini using a box grater or a food processor, then squeeze out any excess moisture using a clean kitchen towel or paper towel.
Stir the grated zucchini into the wet mixture until combined.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the bread dense.
If you’re using walnuts or pecans, fold them into the batter at this stage.

Step 6: Bake the Bread

Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Bake for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
If the bread is browning too quickly on top, you can loosely cover it with aluminum foil for the last 15 minutes of baking.

Step 7: Cool and Serve

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve once cooled, or store in an airtight container for up to 3-4 days.

Notes

Squeeze the Zucchini – Make sure to remove excess moisture from the zucchini before adding it to the batter to avoid a soggy loaf.

Don’t Overmix – Mix the ingredients until just combined. Overmixing can result in dense bread.

Add a Glaze – If you want to make this bread even more special, drizzle a simple lemon glaze over the top after baking. Mix powdered sugar with lemon juice to your desired consistency, then drizzle over the cooled bread.

Freeze for Later – This bread freezes well! Slice it and wrap it in plastic wrap before storing it in a freezer-safe bag. Thaw at room temperature when ready to enjoy.