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Lemon Poppy Seed Zucchini Bread

Lemon poppy seed zucchini bread is a bright citrusy quick loaf with visible poppy seeds and a golden crumb. It bakes until a toothpick comes out clean, then gets a glossy lemon glaze poured over warm slices.
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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: 310
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 1.5 cup all-purpose flour
baking soda
  • 1 tsp baking soda
baking powder
  • 0.5 tsp baking powder
salt
  • 0.5 tsp salt
poppy seeds
  • 2 tbsp poppy seeds
granulated sugar
  • 0.75 cup granulated sugar
eggs
  • 2 eggs
vegetable oil
  • 0.333 cup vegetable oil
Greek yogurt
  • 0.333 cup Greek yogurt
lemon zest
  • 2 lemon zest zest of 2 lemons
fresh lemon juice
  • 3 tbsp fresh lemon juice
vanilla extract
  • 1 tsp vanilla extract
zucchini
  • 1 cup zucchini grated and squeezed dry
powdered sugar
  • 1 cup powdered sugar
lemon glaze lemon juice
  • 2 tbsp lemon glaze lemon juice use 2–3 tbsp as needed for drizzle consistency
lemon zest
  • 1 tsp lemon zest for glaze

Equipment

  • 1 sheet pan

Method
 

Bake the loaf
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, then set it on a sheet pan. Make sure the pan is well coated so the loaf releases cleanly.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and poppy seeds together in a mixing bowl. Mix until the dry ingredients look evenly speckled with poppy seeds.
  3. Beat granulated sugar, eggs, vegetable oil, Greek yogurt, lemon zest, fresh lemon juice, and vanilla extract until smooth. The mixture should look glossy and uniform with no visible egg streaks.
  4. Stir in grated zucchini that has been squeezed dry. The batter should look thick and speckled, not watery.
  5. Fold the dry ingredients into the wet ingredients until just combined. Stop when no dry flour pockets remain for a tender crumb.
  6. Pour the batter into the prepared loaf pan and smooth the top. Bake at 350°F for 50–58 minutes, until a toothpick inserted in the center comes out clean.
  7. Cool the loaf in the pan for 15 minutes. The top should be set and slightly springy to the touch.
Make the glaze and finish
  1. Whisk powdered sugar with lemon glaze lemon juice and lemon zest until smooth. The glaze should pour in a ribbon and coat a spoon.
  2. Pour the glaze generously over the warm loaf so it drizzles down the sides. Finish with a glossy top and visible poppy seed contrast.

Notes

For best texture, squeeze the grated zucchini until it feels dry; excess moisture can make the center gummy. Store airtight at room temperature up to 2 days or refrigerate up to 5 days; freeze slices up to 2 months (wrap well, thaw overnight in the fridge). For a lighter swap, use plain nonfat Greek yogurt and reduce granulated sugar by 2 tbsp if desired while keeping the glaze as written.