Lemon Poppy Seed Zucchini Bread

If you love moist, tender, and citrusy baked goods, this Lemon Poppy Seed Zucchini Bread is a must-try! It’s the perfect balance of sweet and tangy, packed with fresh zucchini for extra moisture, and finished with a delightful crunch from poppy seeds. Whether you enjoy it for breakfast, a snack, or dessert, this bread is guaranteed to brighten your day!

Why You’ll Love This Recipe

• Super Moist & Flavorful – The zucchini keeps the bread incredibly soft, while lemon zest and juice add a refreshing zing.
• Perfectly Balanced Sweetness – Just the right amount of sweetness without overpowering the natural flavors.
• Easy to Make – Simple ingredients, one bowl, and no fancy equipment needed!
• Nutritious Twist – Zucchini adds vitamins and fiber without altering the taste.

Ingredients

For the Bread:

• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup granulated sugar
• ¼ cup honey
• 2 large eggs
• ⅓ cup vegetable oil
• ¼ cup Greek yogurt (plain or vanilla)
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 tablespoon poppy seeds
• 1 cup grated zucchini (lightly squeezed to remove excess moisture)

For the Lemon Glaze (Optional):

• ½ cup powdered sugar
• 1-2 tablespoons fresh lemon juice

Tools You’ll Need

• Mixing bowls
• Whisk
• Grater for zucchini
• Loaf pan (9×5-inch)
• Parchment paper
• Wire rack for cooling

How to Make Lemon Poppy Seed Zucchini Bread

1. Preheat & Prep

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.

2. Mix Dry Ingredients

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

3. Combine Wet Ingredients

In another bowl, whisk together the sugar, honey, eggs, oil, Greek yogurt, vanilla extract, lemon zest, and lemon juice until well combined.

4. Add Zucchini & Combine

Stir the grated zucchini into the wet ingredients. Then, gently fold in the dry ingredients until just combined. Be careful not to overmix!

5. Bake the Bread

Pour the batter into the prepared loaf pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool & Glaze (Optional)

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. If using the lemon glaze, mix the powdered sugar and lemon juice until smooth, then drizzle over the cooled bread.

Serving Suggestions

• Enjoy a warm slice with a spread of butter or cream cheese.
• Serve with a cup of tea or coffee for a cozy treat.
• Add fresh berries on the side for extra freshness.

Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerate: Keep in the fridge for up to 5 days.
• Freeze: Wrap tightly in plastic wrap and freeze for up to 2 months.

FAQs

Can I make this gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour.

What can I use instead of honey?
You can replace honey with maple syrup or additional sugar.

Do I need to peel the zucchini?
Nope! The skin is soft and blends into the bread perfectly.

Conclusion

This Lemon Poppy Seed Zucchini Bread is bright, refreshing, and irresistibly moist. Whether you’re baking for your family or treating yourself, it’s a foolproof recipe that will become a favorite in no time!

Preparation Time: 10 minutes
Cooking Time: 50 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 220 | Protein: 4g | Carbohydrates: 32g | Fat: 9g | Fiber: 1g | Sugar: 18g

Print