If you’re looking for a delicious way to use up some fresh summer zucchini, this easy Lemon Poppy Seed Zucchini Bread is the way to do it!
This ultra moist dessert bread is filled with a sweet and tart lemon flavor that’s sure to please.
Lemon Poppy Seed Zucchini Bread
We’re combining the delicious flavors of lemon poppy seed with the moist and nutritious zucchini bread, for an out of this world bread that’s to die for.
Ingredients Needed:
With zucchini and lemons nearly always plentiful in the summer, this recipe is a no-brainer to make. Here’s a basic list of the ingredients you’ll need in order to make this recipe. As always, you can find the full list of ingredients in the printable recipe card below.
- Flour – all purpose
- Sugar
- Greek Yogurt – plain
- Butter
- Eggs
- Zucchini – freshly shredded
- Lemons – juice and zest
- Poppy Seeds – you can find these in the spice aisle or on Amazon
- Vanilla
- Baking Powder
- Baking Soda
How To Make Lemon Poppy Seed Zucchini Bread
The texture of this bread is super moist, but also light and fluffy. The key to this is how you prepare the batter.
CREAM THE BUTTER Start by creaming together the butter and sugar together until it’s light and fluffy. This should take a couple minutes. Add in the Greek yogurt and lemon juice and then mix until it’s combined.
ADD EGGS You’ll add the eggs just one at a time, beating and incorporating each one before adding the next. Make sure to scrape down the sides of the bowl as necessary.
COMBINE DRY INGREDIENTS In a separate bowl you’ll sift together the dry ingredients and then pour them into the wet ingredients. Here’s the trick – DON’T OVER MIX!
FOLD IN THE ZUCCHINI Once your dry ingredients are incorporated, gently fold in the shredded zucchini and poppy seeds. Pour the batter into a couple greased baking pans and bake until a toothpick inserted in the center comes out clean.
What Size Bread Pan?
I love baking these into a smaller loaf pan size because I feel like the bread just turns out much better.
For this recipe I’m using two 8.5″ x 4.5″ loaf pans.
You could also use larger ones, but keep in mind that it will change the overall bake time.
Recipe Tips and Substitutions
Here are a few of my top tips and substitutions you can refer to when baking this zucchini bread.
GREEK YOGURT – You can swap out the plain greek yogurt for vanilla or lemon greek yogurt. You could also use sour cream in place of the greek yogurt (but the taste might be slightly affected)
POPPY SEEDS – If you’re not a fan of poppy seeds, feel free to leave them out of the recipe.
LEMON GLAZE – This recipe calls for a simple lemon powdered sugar glaze, which you can leave off if you don’t want the extra sugar.
DON’T OVER MIX – To keep this dessert bread nice and fluffy, make sure you do not over mix the dry ingredients into the wet. Doing so will create a stronger gluten bond, making your bread more tough.
Make Ahead and Freezer Instructions
Bonus points for baking loads of this delicious bread when zucchini is fresh from the garden and then freezing to enjoy throughout the year.
You’re one smart cookie!
TO FREEZE: Bake the bread according to the instructions and then let it cool completely. Wrap the bread tightly in plastic wrap twice, then place in a zip close bag. Zucchini bread should last in the freezer for about 3 months.
Let the zucchini bread defrost at room temperature before slicing.
I’ve also written a comprehensive guide on How To Freeze Zucchini so make sure to check that out if you have loads!
PRO TIP – For best results, do NOT top with the glaze before freezing.
More Zucchini Recipes To Try
Lucky for you I’m all about that gorgeous green squash. We plant several zucchini plants in our garden each summer so I’m always trying to come up with new and exciting ways to incorporate zucchini into our diets.
Here are a few more delicious zucchini recipes I think you’ll enjoy…
- Easy Sautéed Zucchini Recipe
- Chicken Zucchini Pasta Skillet
- Chocolate Chip Zucchini Bread
- Cheesy Sausage Zucchini Rice
I sure hope you enjoy this delicious and Easy Lemon Poppy Seed Zucchini Bread recipe as much as we do!
Lemon Poppy Seed Zucchini Bread
Equipment
Ingredients
- 1 cup butter, room temperature
- 2 cups sugar
- 3/4 cup plain greek yogurt
- 1 tbsp lemon juice, + 2 tsp lemon zest (divided)
- 3 eggs
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- ¼ tsp baking powder
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 2 cups zucchini, grated (about one large zucchini)
- 2 tbsp poppy seeds
For the Glaze:
- 1 cup powdered sugar
- 1 tbsp lemon juice
- extra lemon zest , for garnish if desired
Instructions
- Preheat oven to 350 degrees F. Spray two 8 1/2 inch x 4 inch bread pans with baking spray (the kind that has the flour in it) and set aside.
- Beat the butter and sugar in a large bowl until light and fluffy. Add in the greek yogurt and lemon juice and beat until combined. Add in the eggs one at a time, scraping down sides of bowl as necessary.
- In a separate bowl combine the flour, baking soda, salt, baking powder and lemon zest, whisk to combine. Pour the dry ingredients into the wet and stir just enough to combine.
- Fold in the zucchini, vanilla extract and poppy seeds until evenly distributed. Try not to over stir. Pour the batter evenly into the prepared pans and bake for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Let cool for at least 10 minutes in pans before removing to wire rack to cool completely.
For the Glaze:
- Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth. Drizzle over the bread and garnish with lemon zest if desired. Store bread in an airtight container. Enjoy!
A fantastic recipe. Thank you.
Absolutely the best zucchini bread recipe I’ve ever baked or eaten! I followed the recipe exactly as written, including the Challenge butter I had on hand, and used mini loaf pans which were done in 35 minutes. They make great giveaways. The addition of zucchini to fresh lemon and poppy seed bread provides a nutritional punch without changing the flavor profile. I had a bumper crop of zucchini and was tired of the standard oil based bread. Thanks for sharing this recipe Shawn – I’m never going back to the old standard!
Shawn, are these Nutrition Facts totals per slice of the 16 or total of all the 16 slices? Thank you
This is one of our family favorites!
That’s so great to hear Darcy! 🙂 Thanks for the comment!
Delicious! I’m gluten free and substituted Momma’s GF Almond Blend 1:1. Cooking high altitude and on propane and it was perfect! Brought it to a dinner I was invited to and everyone rave about it. Nice way to share the first zucchini I’ve ever grown. Thanks!
Sweet! So glad you enjoyed it and were able to make it work for you!
I love this bread! But I need to know- what brand is that pretty yellow loaf pan in your photo? I have looked all over the internet and can’t find one like it. Can you share?
where did you get that cute lemon zester if i may ask??
I can attest to the wonderfulness of this recipe as I have actually made it!! It is an absolutely scrumptious ‘bread’ that really has all the richness of a pound cake without the dense ‘crumb’. This recipe is PERFECT, as written, and really does not require the additional glaze, as it is very satisfying as a bread. I actually had to remind myself that it was a zucchini-based item. And, while 2 TBS of poppy seeds initially looks like too much, it really is the perfect amount. Typically, I do not ‘follow’ people on pinterest or read blogs, however, I am making an exception in this particular instance. I cannot wait to try another recipe from this site!!! Atta girl, Shawn!!!
Ah thank you so much for this comment Anita! I really appreciate you taking the time to come back and leave it! I’m so glad you enjoyed the recipe, and I hope you find more to enjoy! 🙂
I’m assuming you can make this without the Challenge Butter. Any others you think would work?
It’s best with Challenge Butter! It’s a difference you can taste! 🙂 But yes, any butter would work.
Okay. First of all this just sounds amazing. But SURPRISE!!!! it tastes even better than it sounds and it may even smell better than it tastes. This is a new family favorite! And the people in my neighborhood are going to love the new neighbor treat to share. THANK YOU!
Thanks Shauna Jo! So glad you enjoyed it!! 🙂
I have a handful of zucchini just begging to be used! Love this twist on the lemon poppy seed bread!
And yes, Challange butter makes every baked goods so much better!
Their butter is so good and this bread is the perfect use for it. So perfect with zucchini season right around the corner 🙂
I love Challenge butter! Its made in my hometown.
How awesome is that?! If you haven’t tried their cream cheese yet, you should, it’s just as magical as their butter!! 🙂
You had me at lemon! Love this girl!
Haha! Of course! Thanks Liz! 🙂
I love their butter. And what better way to use than this bread. Oh my goodness, it’s delightful. I could eat this all day long.
Isn’t their butter the best ever!?
This zucchini bread is just stunning Shawn! Love it!!
Thanks Jenny! 🙂
I love the addition of the zucchini to a lemon poppyseed bread!
It’s a great way to sneak in some extra veggies! 🙂