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Lemon Poppy Seed Zucchini Bread - Easy Recipe Guide

Lemon Poppy Seed Zucchini Bread – Easy Recipe Guide


  • Author: Isabella Baute
  • Total Time: 70 minutes
  • Yield: 10 slices 1x
  • Diet: Vegetarian

Description

This Zesty Lemon Poppy Seed Zucchini Bread brings the taste of summer into your kitchen with its refreshing citrus flavor, moist texture from zucchini, and a satisfying crunch of poppy seeds. Perfect for breakfast, snacks, or dessert!


Ingredients

Scale
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon poppy seeds
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • ¼ cup Greek yogurt (plain or vanilla)
  • Zest of 2 lemons
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (excess moisture squeezed out)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
  3. In a large bowl, whisk together sugar, eggs, oil, Greek yogurt, lemon zest, lemon juice, and vanilla until well combined.
  4. Fold the grated zucchini into the wet ingredients.
  5. Add the dry ingredients to the wet mixture and stir just until combined. Do not overmix.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Be sure to squeeze out excess liquid from the zucchini to prevent a soggy loaf.
  • This bread freezes well. Slice and wrap individual pieces for quick grab-and-go breakfasts or snacks.
  • To make it dairy-free, substitute Greek yogurt with a non-dairy yogurt alternative.
  • Optional: Add a simple lemon glaze by mixing ½ cup powdered sugar with 1–2 tablespoons lemon juice and drizzle over cooled bread.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 210
  • Sugar: 12g
  • Sodium: 170mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 35mg

Keywords: lemon poppy seed zucchini bread, summer zucchini recipe, easy baking, moist lemon bread, quick snack loaf