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Lemon Poppy Seed Zucchini Bread

Lemon poppy seed zucchini bread is a bright lemon quick bread with a golden crumb and visible poppy seeds throughout. Grated, squeezed-dry zucchini keeps it moist, then a glossy lemon glaze is poured over while warm.
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Prep Time 15 minutes
Cook Time 55 minutes
cooling 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 2 tbsp poppy seeds
  • 0.75 cup granulated sugar
  • 2 eggs
  • 0.33 cup vegetable oil
  • 0.33 cup Greek yogurt
  • 2 lemons zest of 2 lemons
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup zucchini grated and squeezed dry
Lemon Glaze
  • 1 cup powdered sugar
  • 2.5 tbsp lemon juice 2–3 tablespoons
  • 1 tsp lemon zest

Equipment

  • 1 sheet pan

Method
 

Prep and mix the batter
  1. Preheat oven to 350°F and grease a 9x5 loaf pan, so it releases cleanly when the batter is baked. Set pan aside for pouring.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and poppy seeds together in a single bowl for even rise and poppy distribution. Stop when the mix is uniform in color.
  3. Beat granulated sugar, eggs, vegetable oil, Greek yogurt, lemon zest, fresh lemon juice, and vanilla extract until smooth. Scrape sides as needed so no streaks remain.
  4. Stir in zucchini that has been grated and squeezed dry. The batter should look thick and evenly flecked.
  5. Fold dry ingredients into wet ingredients until just combined. Fold gently until no dry pockets are visible, for a tender crumb.
  6. Pour batter into the prepared loaf pan and smooth the top. Tap once to settle any air bubbles.
Bake and glaze
  1. Bake at 350°F for 50–58 minutes, until a toothpick comes out clean. The loaf should be golden and spring back lightly when touched.
  2. Cool for 15 minutes to set the structure before glazing. The loaf should still be warm enough to help the glaze soak in a bit.
  3. Whisk powdered sugar with lemon juice and lemon zest until smooth. The glaze should look glossy and pourable.
  4. Pour glaze generously over the warm loaf so it drizzles and clings to the top. Let the glaze set slightly before slicing, and serve with visible poppy seeds throughout.

Notes

Pro tip: squeeze the grated zucchini really well so the loaf bakes up with a golden crumb instead of turning gummy. Store covered at room temperature up to 2 days or refrigerate up to 5 days; freeze slices up to 2 months (wrap tightly). For a lighter option, substitute part-skim Greek yogurt 1:1 to reduce fat while keeping the quick-bread tang.