Bright, fresh, and impossibly moist, Lemon Poppy Seed Zucchini Bread is the kind of recipe that instantly lifts your mood and makes any day feel a little bit more special. With a classic pairing of zippy lemon and tiny bursts of poppy seeds, each slice offers a beautiful contrast of soft, tender crumb with fresh shredded zucchini that disappears into the loaf—leaving behind incredible moisture and just the prettiest little flecks. Add a shimmering lemon glaze and you have a sunshine-filled treat perfect for breakfast, brunch, or snacking with a cozy cup of tea.

Lemon Poppy Seed Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in Lemon Poppy Seed Zucchini Bread plays a part in bringing out its irresistible flavor, texture, and color. You’ll love how a handful of pantry staples and farm-fresh zucchini turn into such an elegant loaf.

Eggs: Provide structure and help the bread hold together while giving it a rich tenderness.
Vegetable oil: Keeps the loaf extra moist, ensuring luscious slices from end to end.
Lemon zest: Adds intense, aromatic lemon flavor that can’t be beat—don’t skip it!
Lemon juice: Brightens up the entire loaf and enhances the glaze with a citrusy tang.
Granulated sugar: Just the right amount of sweetness to let the tart lemon and earthy zucchini shine.
Baking powder: Gives the bread lift, making the crumb light and fluffy.
Baking soda: Helps create a tender texture and ensures the bread rises beautifully.
Salt: Balances the sweet and tart flavors while deepening the overall taste.
All-purpose flour: The backbone of the bread, it creates structure and supports all the mix-ins.
Shredded zucchini: Disappears into the bread and adds unbeatable moisture and pretty green flecks.
Poppy seeds: Bring a delicate crunch and a subtle, nutty flavor to each bite.
Powdered sugar: The base for the dreamy lemon glaze you’ll drizzle over the cooled loaf.
More lemon juice (for glaze): Delivers zingy goodness in the finishing drizzle; you can mix with milk or cream for a milder glaze.

How to Make Lemon Poppy Seed Zucchini Bread

Step 1: Prep Your Pan and Set the Oven

Start by preheating your oven to 350°F. Give your 9×5-inch loaf pan a good greasing, and for effortless removal once baked, line it with parchment paper. This makes lifting out your Lemon Poppy Seed Zucchini Bread so easy, and it keeps the beautiful glaze intact.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the eggs, vegetable oil, lemon zest, lemon juice, and sugar. This fragrant mixture is where all the bright citrus flavor begins, and the oil keeps everything light and moist from the start.

Step 3: Add the Leaveners and Salt

One at a time, whisk in the baking powder, baking soda, and salt. Distributing these dry ingredients now ensures your bread rises evenly and bakes up with a delicate, tender crumb.

Step 4: Fold in the Flour

Add the flour to your bowl, folding gently just until everything comes together. Stop mixing as soon as you no longer see dry streaks—overworking the batter can make the bread dense rather than soft!

Step 5: Add the Zucchini and Poppy Seeds

Gently stir in your shredded zucchini and those cheerful poppy seeds. The zucchini melts seamlessly into the batter, and the poppy seeds create that signature speckled appearance your Lemon Poppy Seed Zucchini Bread is known for.

Step 6: Pour and Bake

Transfer the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 60–65 minutes, until the bread is risen, golden, and a toothpick inserted in the center comes out mostly clean (no wet batter). Let the bread cool for 10 minutes in the pan before removing it to finish cooling on a rack.

Step 7: Make the Tangy Lemon Glaze

Once your loaf is completely cool, whisk together the powdered sugar and lemon juice (or a mix of lemon juice and milk/cream) until you have a thick, pourable glaze. This is the crowning touch! Pour it over the loaf and gently spread it with the back of a spoon or butter knife. Wait for the glaze to set before slicing so every piece gets its glossy, citrusy finish.

How to Serve Lemon Poppy Seed Zucchini Bread

Garnishes

For a hint of elegance, scatter a few extra poppy seeds or some finely grated lemon zest over the top of the glazed bread just before serving. For a springy brunch, edible flowers or delicate basil leaves make for a stunning finish that pairs beautifully with the fresh flavors inside.

Side Dishes

Lemon Poppy Seed Zucchini Bread is fabulous on its own, but it shines alongside a fruit salad of berries or citrus, a dollop of vanilla yogurt, or even a simple cup of herbal tea or iced coffee. Serve it at brunch with scrambled eggs and crisp bacon for a full, satisfying meal.

Creative Ways to Present

Switch things up by slicing the bread and turning it into decadent French toast, or serve mini slices with mascarpone and a drizzle of honey for a tea party treat. Cubes of Lemon Poppy Seed Zucchini Bread also work as a sweet addition to brunch boards or picnic spreads.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, wrap your Lemon Poppy Seed Zucchini Bread tightly in plastic wrap or store in an airtight container at room temperature for up to three days. The glaze may soften a bit, but the bread will remain moist and flavorful.

Freezing

To freeze, wrap individual slices or the whole loaf (unglazed works best) tightly in plastic wrap and then place in a freezer-safe bag. It will keep well for up to three months—just thaw at room temperature when you’re ready to indulge again!

Reheating

If you prefer your Lemon Poppy Seed Zucchini Bread warm, reheat slices in a toaster oven or microwave for just a few seconds. The glaze may become slightly translucent, but the flavor will be just as vibrant and inviting.

FAQs

Can I make Lemon Poppy Seed Zucchini Bread gluten-free?

Absolutely! Swap out the all-purpose flour for your favorite 1:1 gluten-free flour blend. The loaf may be a touch more delicate, so let it cool completely before slicing.

Should I peel the zucchini before using it?

No need at all—leave the skin on for lovely green flecks and extra nutrients. Just be sure to wash and grate the zucchini finely.

Do I need to squeeze water out of the zucchini?

A light squeeze with a clean towel is helpful if your zucchini seems especially wet, but you don’t want to dry it out too much. A bit of moisture helps keep Lemon Poppy Seed Zucchini Bread soft and tender.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is always best for the brightest flavor and natural zing, but in a pinch, bottled will work, especially for the glaze.

Why did my bread sink in the middle?

This often happens if the bread wasn’t baked long enough or if the oven temperature is off. Be sure to test with a toothpick and bake until the top is golden and the center is set.

Final Thoughts

If you’ve never tried Lemon Poppy Seed Zucchini Bread, now’s the moment—there’s something magical about this combination that delights every time. From its lemony zing and delicate crumb to that gorgeous glossy glaze, it’s a recipe that just begs to be shared. I hope you’ll give this loaf a place in your own kitchen and enjoy every refreshing bite!