Go Back
The Boat Shed Kitchen

Lemon Zucchini Bread with Poppy Seeds

This Lemon Zucchini Bread with Poppy Seeds is wonderfully moist and bursting with fresh lemon flavor balanced by tender shredded zucchini and a delightful crunch from poppy seeds. The tangy lemon glaze adds the perfect finishing touch. It’s a bright, delicious treat perfect for breakfast, snack, or dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cool Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 large eggs
  • ½ cup vegetable oil
  • 2 tsp lemon zest from 1 large lemon
  • 3 Tbsp lemon juice from 1 large lemon
  • 1.2 cup granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 cups all-purpose flour
  • 2.5 cups lightly packed shredded zucchini
  • 3 Tbsp poppy seeds
For the Glaze:
  • 2 cups powdered sugar
  • 2 Tbsp lemon juice or a mix of lemon juice and milk/cream to thin

Method
 

  1. Preheat oven to 350°F. Grease a 9×5 loaf pan and line with parchment paper.
  2. In a large bowl, whisk eggs, oil, lemon zest, lemon juice, and sugar until smooth.
  3. Whisk in baking powder, baking soda, and salt.
  4. Fold in flour just until no dry streaks remain.
  5. Gently fold in zucchini and poppy seeds.
  6. Pour into prepared pan, smooth the top, and bake for 60–65 minutes, until golden and a toothpick comes out clean.
  7. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. 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.