This Lemon Poppy Seed Zucchini Bread is a delightful treat that combines the freshness of lemon zest, the light crunch of poppy seeds, and the moistness of zucchini. Whether you’re enjoying it for breakfast, as an afternoon snack, or as a comforting dessert, this bread is sure to satisfy your cravings for something light yet flavorful. With its sweet and slightly tangy flavor profile, this recipe is perfect for all seasons, but it especially shines during warmer months when fresh zucchini is abundant.
Ingredients
1 1/2 cups grated zucchini (about 1 medium zucchini)
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon poppy seeds
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 cup lemon juice
1 tablespoon lemon zest
1/2 cup vegetable oil
1/2 cup sugar
2 large eggs
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and poppy seeds.
In another bowl, mix the grated zucchini, lemon juice, lemon zest, eggs, vanilla extract, and vegetable oil.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 10 servings
Variations
Vegan Version: Substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg) and replace the vegetable oil with a plant-based oil like coconut oil.
Whole Wheat Flour: I’ve used all-purpose flour here, but you can replace it with whole wheat flour for a slightly denser texture and a nuttier flavor.
Add-ins: If I’m feeling adventurous, I like to add in a handful of chopped walnuts or sunflower seeds for extra crunch. You can also try a little dried fruit like cranberries or raisins for a twist.
Lemon Glaze: For an extra lemony punch, I sometimes drizzle a simple lemon glaze (powdered sugar and lemon juice mixed together) over the top after baking.
Storage/Reheating
This bread keeps well for about 3-4 days at room temperature when wrapped tightly in plastic wrap or stored in an airtight container. If you want to store it longer, I recommend freezing it. Slice it before freezing so you can easily grab individual pieces. To reheat, simply pop a slice in the microwave for 10-15 seconds or warm it in the oven at 350°F (175°C) for about 5 minutes.
FAQs
How can I make this recipe gluten-free?
To make this zucchini bread gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the baking soda and baking powder are also gluten-free.
Can I use a different type of oil?
Yes, you can use other oils like canola oil or coconut oil in place of vegetable oil. Coconut oil will give it a slight coconut flavor, which pairs nicely with the lemon.
Can I use lemon extract instead of fresh lemon juice and zest?
While lemon extract can be used as a substitute, it may not provide the same fresh, vibrant flavor. I recommend using fresh lemon juice and zest for the best results, but if you’re in a pinch, 1/2 teaspoon of lemon extract should work.
Can I double this recipe?
Absolutely! If you’d like to make more bread, simply double the ingredients and divide the batter between two loaf pans. The baking time may need to be slightly adjusted, so check the bread with a toothpick to make sure it’s fully cooked.
Can I add more zucchini?
You can definitely increase the amount of zucchini in the recipe. Just keep in mind that adding more zucchini might make the bread a little more moist, so you may need to adjust the baking time by a few extra minutes.
Conclusion
This Lemon Poppy Seed Zucchini Bread has become one of my go-to recipes because it’s easy to make and incredibly delicious. The fresh lemon zest and poppy seeds create the perfect flavor balance, while the zucchini keeps it moist and tender. It’s a treat that’s perfect for any occasion—whether it’s a busy morning or a cozy afternoon. I’m sure you’ll enjoy it just as much as I do!
📖 Recipe:
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Lemon Poppy Seed Zucchini Bread
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
A moist and flavorful Lemon Poppy Seed Zucchini Bread that combines the zest of fresh lemon, the light crunch of poppy seeds, and the moisture of zucchini, perfect for any time of day.
Ingredients
1 1/2 cups grated zucchini (about 1 medium zucchini)
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon poppy seeds
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 cup lemon juice
1 tablespoon lemon zest
1/2 cup vegetable oil
1/2 cup sugar
2 large eggs
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and poppy seeds.
- In another bowl, mix the grated zucchini, lemon juice, lemon zest, eggs, vanilla extract, and vegetable oil.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For a vegan version, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg) and replace the vegetable oil with a plant-based oil like coconut oil.
Whole wheat flour can be used in place of all-purpose flour for a nuttier flavor and denser texture.
Feel free to add in chopped walnuts, sunflower seeds, dried cranberries, or raisins for extra flavor and crunch.
A simple lemon glaze (powdered sugar and lemon juice mixed together) can be drizzled over the top for an extra lemony punch.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
