There’s something magical about the combination of lemon and zucchini. It’s bright, refreshing, and the kind of sweet I crave on summer afternoons.
This lemon zucchini bread is the recipe I reach for when I want to bake something easy yet impressive, especially when my garden is bursting with fresh zucchini.
The texture is soft and tender, with a beautiful speckling from the poppy seeds and a golden crust thanks to the lemon glaze. Every bite tastes like sunshine.
Why You’ll Love This Recipe
Moist, tender crumb with a pop of citrus
Sneaks in veggies (hello zucchini!) but tastes like cake
The lemon glaze is tart, sweet, and addictive
Freezes well and stays moist for days
Perfect for brunch, snacking, or gifting
What You’ll Need (Ingredient Highlights)
Eggs & oil: Create a rich, moist base for the bread
Lemon zest & juice: Brighten the flavor and scent
Granulated sugar: Sweetens the loaf just right
Baking powder & soda: Help the bread rise and stay fluffy
Flour: All-purpose flour gives it structure
Shredded zucchini: Adds moisture and a delicate crumb
Poppy seeds: Add a light crunch and subtle nuttiness
Powdered sugar & lemon juice: Combine for that irresistible glaze
Pro Tips Before You Start
Don’t squeeze the zucchini—its moisture helps keep the bread soft
Use fresh lemon juice and zest for the best citrus punch
Let the bread cool fully before glazing, or the icing will melt
Line your loaf pan with parchment paper for easy removal
For extra lemon flavor, poke small holes in the bread before glazing
How to Make Lemon Zucchini Bread with Poppy Seeds
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F.
Grease a 9×5-inch loaf pan and line it with parchment paper, letting some overhang for easy lifting later.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the eggs, vegetable oil, lemon zest, lemon juice, and granulated sugar until smooth and well blended.
Step 3: Add Dry Ingredients
Add the baking powder, baking soda, and salt to the mixture and whisk to incorporate.
Step 4: Fold in Flour
Gently stir in the flour just until there are no dry streaks left.
Avoid overmixing to keep the bread tender.
Step 5: Add Zucchini and Poppy Seeds
Fold in the shredded zucchini and poppy seeds until evenly distributed throughout the batter.
Step 6: Bake the Loaf
Pour the batter into your prepared pan and smooth the top.
Bake for 60–65 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 7: Cool the Bread
Let the bread cool in the pan for about 10 minutes.
Then, lift it out and transfer to a wire rack to cool completely.
Step 8: Make the Glaze
In a small bowl, whisk together the powdered sugar and lemon juice (or a mix of lemon juice and milk) until the glaze is smooth and pourable, but not too runny.
Step 9: Glaze and Set
Drizzle the glaze over the cooled bread and spread gently using the back of a spoon or butter knife.
Let the glaze set before slicing.
What to Serve It With
A hot cup of earl grey or chamomile tea
Fresh berries or a fruit salad
A dollop of Greek yogurt on the side
Lightly sweetened whipped cream for dessert-style serving
Coffee with a splash of vanilla creamer
Variations / Substitutions
Use orange zest and juice for a different citrus twist
Swap chia seeds for poppy seeds if preferred
Add blueberries to the batter for an extra pop of fruit
Try coconut oil instead of vegetable oil for a subtle tropical flavor
Use a light glaze with milk only for less tartness
Storage & Leftovers
Room temp: Store in an airtight container for up to 3 days
Fridge: Keeps for up to 6 days—best served at room temp
Freezer: Wrap tightly and freeze for up to 2 months
Tip: Freeze individual slices for quick treats on busy mornings
Reheat: Microwave slices for a few seconds to soften
FAQs
Do I need to peel the zucchini?
No, just wash and shred it. The skin is tender and adds nice color.
Can I make this into muffins?
Yes! Divide the batter into muffin tins and bake at 350°F for about 20–25 minutes.
Is it very lemony?
Yes—bright and tangy, especially with the glaze!
Reduce zest or juice slightly for a milder flavor.
Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend for best results.
What if I don’t have poppy seeds?
You can skip them or swap in chia seeds for a similar texture.
Should I squeeze out the zucchini?
Nope! Keep the natural moisture for the perfect texture.
Can I double the recipe?
Absolutely. Use two loaf pans or bake in a 9×13-inch dish, adjusting bake time.
Final Thoughts
This lemon zucchini bread with poppy seeds is one of those recipes that everyone asks for after the first slice.
It’s light yet rich, sweet but balanced by lemon’s tartness.
Whether you enjoy it with your morning coffee or as an afternoon pick-me-up, it’s the kind of loaf you’ll want to make again and again.
Lemon Zucchini Bread with Poppy Seeds
Ingredients
Method
- Preheat oven to 350°F. Grease a 9×5 loaf pan and line with parchment paper.
- In a large bowl, whisk eggs, oil, lemon zest, lemon juice, and sugar until smooth.
- Whisk in baking powder, baking soda, and salt.
- Fold in flour just until no dry streaks remain.
- Gently fold in zucchini and poppy seeds.
- Pour into prepared pan, smooth the top, and bake for 60–65 minutes, until golden and a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- See full steps with tips & photos → https://theboatshedcafe.com/lemon-zucchini-bread-with-poppy-seeds/
Notes
- Use freshly grated lemon zest for the brightest citrus flavor.
- Be sure to squeeze excess moisture from the zucchini if it seems very wet to avoid soggy bread.
- The glaze can be thinned with a little milk or cream if needed for easier drizzling.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.