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Lemon Poppy Seed Zucchini Bread

Lemon poppy seed zucchini bread with a tender, moist crumb from squeezed zucchini. Bright lemon zest and juice plus a simple lemon glaze make a classic bakery-style loaf.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 2 cup zucchini grated; squeeze out excess moisture
  • 2 cup all-purpose flour
  • 1 tbsp poppy seeds
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 large eggs
  • 0.75 cup granulated sugar
  • 0.5 cup vegetable oil
  • 0.25 cup Greek yogurt
  • 2 tbsp fresh lemon juice
  • 2 tsp lemon zest
  • 1 tsp vanilla extract
Lemon Glaze
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Bake the bread
  1. Preheat oven to 350°F (175°C). Set aside to let the oven reach temperature before baking for even rise.
  2. Grease and line a 9×5-inch loaf pan with parchment paper. Make sure the parchment overhangs slightly for easy removal later.
  3. Whisk together flour, poppy seeds, baking powder, baking soda, and salt. Mix until the dry ingredients are evenly distributed.
  4. Whisk eggs, sugar, oil, Greek yogurt, lemon juice, lemon zest, and vanilla in a separate bowl. Continue until smooth and glossy.
  5. Fold zucchini into the wet mixture. Stop as soon as the zucchini is evenly mixed for a tender crumb.
  6. Gradually add dry ingredients and stir until just combined. Look for no visible streaks of flour, but do not overmix.
  7. Pour batter into the prepared loaf pan. Smooth the top so it bakes evenly.
  8. Bake at 350°F (175°C) for 50–60 minutes. When done, a toothpick inserted in the center should come out clean.
  9. Cool completely. Use a visual cue: the loaf should be fully cooled to the touch before glazing so the glaze doesn’t melt away.
Add the lemon glaze
  1. Whisk glaze ingredients together. Stir until the glaze is pourable and smooth.
  2. Drizzle the glaze over the cooled loaf. Use a spoon for controlled ribbons so the top stays glossy.
  3. Slice and serve. Cut into even slices so each piece shows the moist, lemony crumb with poppy seed flecks.

Notes

Pro tip: squeeze the grated zucchini well before mixing so the loaf bakes through without turning gummy. Store covered at room temperature for up to 3 days or refrigerate for 5 days; freeze sliced portions for up to 2 months (thaw overnight in the fridge). For a dairy-light swap, use plain lactose-free yogurt in the same amount.