Lemon Poppy Seed Zucchini Bread Recipe

This Lemon Poppy Seed Zucchini Bread combines the moistness of zucchini bread with the zesty, refreshing flavor of lemon poppy seed cake. It’s a delightful twist on classic zucchini bread, perfect for summer mornings or afternoon tea. Topped with a tangy lemon glaze, it’s sure to become a favorite. Here’s how to make it:


For the Bread:

  • 2 large eggs: The base of the wet ingredients, providing structure.
  • 1/2 cup vegetable oil: Adds moisture and ensures the bread is tender.
  • 2 tsp lemon zest: From 1 large lemon, for a bright citrus flavor.
  • 3 Tbsp lemon juice: Freshly squeezed from 1 large lemon, enhancing the lemony taste.
  • 1 cup granulated sugar: Sweetens the bread.
  • 1 tsp baking powder & 1/2 tsp baking soda: Leavening agents that help the bread rise.
  • 1/2 tsp salt: Balances the sweetness.
  • 2 cups all-purpose flour: The dry base of the bread.
  • 2 cups lightly packed shredded zucchini: Adds moisture and texture without overpowering the flavor.
  • 3 Tbsp poppy seeds: Adds a slight crunch and visual appeal.
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For the Glaze:

  • 1 1/2 cups powdered sugar: For sweetness and smooth texture.
  • 2 Tbsp lemon juice: Adds a tangy flavor, can be mixed with milk or cream for a thinner consistency.


  1. Preheat and Prep:
    • Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
  2. Mix Wet Ingredients:
    • In a large mixing bowl, whisk together the eggs, vegetable oil, lemon zest, lemon juice, and granulated sugar until well combined.
  3. Combine Dry Ingredients:
    • In another bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
  4. Combine Wet and Dry Mixes:
    • Gradually mix the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing.
  5. Add Zucchini and Poppy Seeds:
    • Fold in the shredded zucchini and poppy seeds until evenly distributed throughout the batter.
  6. Bake:
    • Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
    • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Cool:
    • Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  8. Prepare the Glaze:
    • While the bread is cooling, whisk together the powdered sugar and lemon juice (add milk or cream if desired) until smooth. Adjust the consistency by adding more liquid or sugar as needed.
  9. Glaze the Bread:
    • Once the bread is completely cooled, drizzle the glaze over the top. Allow the glaze to set before slicing.


  • Shred Zucchini Properly: No need to peel the zucchini before shredding. Use the large holes of a box grater, and lightly pack the shredded zucchini into measuring cups.
  • Drain Excess Moisture: If your zucchini is particularly watery, gently press it between paper towels to remove excess moisture before adding it to the batter.
  • Storage: This bread can be stored at room temperature for up to 2 days or refrigerated for up to a week. It can also be frozen, tightly wrapped, for up to 3 months.

Enjoy your Lemon Poppy Seed Zucchini Bread, a moist and flavorful treat that beautifully blends the taste of summer into every slice!