Lemon Poppyseed Zucchini Bread with a Twist

Looking for a way to use up all that summer zucchini sitting on your counter? We’ve all been there – trying to find creative solutions for the endless supply from our gardens or farmers market hauls. And while regular zucchini bread is always good, sometimes you want something a little different for your afternoon coffee break or morning rush.

That’s where this lemon poppyseed zucchini bread comes in: it’s fresh-tasting and bright, easy to whip up on a weekend, and makes the perfect grab-and-go breakfast or snack that your whole family will enjoy.

What Kind of Zucchini Should I Use?

Medium-sized zucchini are your best bet for this bread since they’re tender and have smaller seeds than the bigger ones. Those giant zucchini from your garden might be impressive, but they tend to be watery and have tough seeds that can affect your bread’s texture. When grating your zucchini, there’s no need to peel it – the skin adds nice flecks of green to your bread and contains good nutrients. If your grated zucchini seems really wet, give it a gentle squeeze with paper towels before adding it to your batter, but don’t squeeze it completely dry since that moisture helps keep your bread nice and moist.

Options for Substitutions

This recipe is pretty adaptable and you can make several swaps if needed:

• Cooking oil: You can swap the cooking oil with melted butter (same amount) or unsweetened applesauce for a lower-fat version. If using applesauce, your bread might be slightly more dense and moist.
• Lemon peel and juice: Out of fresh lemons? Use 1 teaspoon of lemon extract plus 3 tablespoons of water for the bread batter. For the glaze, you can use bottled lemon juice in a pinch.
• White sugar: Feel free to use half white and half brown sugar, or replace up to half with honey (reduce other liquids by 2 tablespoons if using honey).
• All-purpose flour: You can use whole wheat flour for up to half of the flour amount. For gluten-free needs, try a 1:1 gluten-free baking flour blend.
• Poppy seeds: You can skip the poppy seeds or replace them with chia seeds – though this will change the classic texture and look of the bread.
• Zucchini: Yellow summer squash works just as well as zucchini. Just make sure to squeeze out excess moisture whichever you use.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini bread is dealing with excess moisture – make sure to gently squeeze out the liquid from your grated zucchini using a clean kitchen towel or paper towels, otherwise your bread might end up dense and undercooked in the middle. When measuring your flour, avoid the temptation to pack it down in the measuring cup; instead, use the spoon-and-level method for the perfect texture. A common mistake is opening the oven door too often while baking, which can cause your bread to sink in the middle – resist checking until at least 45 minutes into baking, then use a toothpick test in the center to check for doneness. For the best lemon flavor, don’t skip zesting your lemon before juicing it, and remember to let the bread cool completely before adding the glaze, or it will just melt and run off the sides.

What to Serve With Lemon Poppyseed Zucchini Bread?

This sweet and citrusy quick bread makes a perfect breakfast or afternoon snack when paired with the right accompaniments. A warm slice goes wonderfully with a cup of hot coffee or tea – I especially love it with Earl Grey tea since the bergamot complements the lemon flavor. For breakfast, serve it alongside some Greek yogurt topped with honey and fresh berries, which adds protein and makes the meal more filling. If you’re hosting brunch, this bread pairs nicely with scrambled eggs and crispy bacon for a complete morning spread.

Storage Instructions

Counter Storage: Your lemon poppyseed zucchini bread will stay fresh at room temperature for up to 2 days when wrapped well in plastic wrap or stored in an airtight container. If you’ve added the glaze, just know it might get a bit sticky – but that’s part of its charm!

Refrigerate: Want it to last longer? Pop it in the fridge in an airtight container or wrapped in plastic wrap, and it’ll stay good for up to a week. The moisture from the zucchini helps keep it from drying out, which is a nice bonus!

Freeze: This bread freezes really well! Cut it into slices, wrap them individually in plastic wrap, then store in a freezer bag for up to 3 months. I’d suggest freezing it without the glaze and adding fresh glaze after thawing – it’ll taste just like it’s fresh from the oven!

Thaw & Enjoy: When you’re ready to enjoy your frozen bread, just let it thaw overnight in the fridge or for a few hours at room temperature. You can even give it a quick 10-second zap in the microwave to warm it up if you like it that way!

Preparation Time	15-20 minutes
Cooking Time	60-65 minutes
Total Time	75-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 25-30 g
• Fat: 110-120 g
• Carbohydrates: 320-340 g

Ingredients

• 2 large eggs
• 1/2 cup cooking oil
• 2 teaspoons grated lemon peel (from one big lemon)
• 3 tablespoons lemon juice (from one big lemon)
• 1 cup white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 2 cups loosely packed grated zucchini
• 3 tablespoons poppy seeds
• 1 1/2 cups icing sugar
• 2 tablespoons lemon juice (or a blend of lemon juice and milk/cream for thinning)

Step 1: Prepare the Baking Pan and Oven

Preheat your oven to 350°F (175°C).

Grease a 9×5-inch loaf pan with cooking spray or butter.

For easier removal after baking, line the pan with parchment paper, allowing some excess to hang over the edges for easy lifting.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the eggs, oil, lemon zest, lemon juice, and sugar.

Whisk these ingredients together until they are well combined and the sugar is dissolved, creating a smooth, homogenous mixture.

Step 3: Incorporate the Dry Ingredients

Add the baking powder, baking soda, and salt to the wet mixture and whisk until fully mixed in.

Then, gently fold in the flour using a spatula.

Mix just until everything is incorporated, ensuring there are no dry flour pockets remaining in the batter.

Step 4: Add Zucchini and Poppy Seeds

Gently fold in the shredded zucchini and poppy seeds into the batter until evenly distributed.

Try not to over-mix to maintain a light texture in the bread.

Step 5: Bake the Bread

Pour the batter into your prepared loaf pan, smoothing the top to distribute it evenly.

Bake in the preheated oven for 60-65 minutes.

The bread should rise, develop a golden top, and pass the toothpick test, with no wet batter clinging to it when inserted into the center.

Step 6: Cool the Bread and Prepare the Glaze

Allow the bread to cool in the pan for about 10 minutes before transferring it to a baking rack to cool completely.

Once the bread is cool, make the glaze by whisking together the powdered sugar and lemon juice until you reach a pourable but thick consistency.

You may adjust the tartness to your liking by using either all lemon juice or combining it with milk or cream.

Step 7: Glaze and Serve

Pour the glaze over the cooled bread.

Use the back of a spoon or a butter knife to spread it gently over the top.

Let the glaze harden before slicing the bread.

Enjoy this delicious lemon zucchini-poppy seed bread with a perfectly tart and sweet glaze!