Description
This Lemon Poppy Seed Zucchini Bread is a moist, bright, and healthy quick bread packed with fresh lemon flavor, crunchy poppy seeds, and hidden zucchini. It’s easy to make in one bowl and perfect for breakfast, snacks, or sharing with friends.
Ingredients
- 1 1/2 cups (190g) all-purpose flour (or white whole wheat flour)
- 1 cup (130g) zucchini, finely grated and squeezed dry (about 1 medium)
- 2/3 cup (130g) granulated sugar (or coconut sugar)
- 2 tablespoons (20g) poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1/4 cup (60ml) olive oil or melted coconut oil (or avocado oil)
- 1/4 cup (60g) plain Greek yogurt (full-fat or 2%, or dairy-free yogurt)
- Zest of 1 large lemon (about 1 tablespoon)
- Juice of 1 large lemon (about 3 tablespoons)
- 1 teaspoon pure vanilla extract
- Optional Lemon Glaze:
- 1/2 cup (60g) powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Use the fine holes of a box grater to shred the zucchini. Place it in a clean kitchen towel and squeeze out as much moisture as possible. You should have about 1 cup (130g) packed, dry zucchini.
- In a large bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
- In a separate bowl, whisk the eggs with the sugar until pale and slightly thickened (about 1 minute). Add the oil, Greek yogurt, lemon zest, lemon juice, and vanilla. Mix until smooth and creamy.
- Fold the grated zucchini into the wet mixture until well distributed.
- Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold everything together just until no dry spots remain. Do not over-mix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If using a glass pan, it might take an extra 5 minutes. Tent with foil if the top browns too quickly.
- Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Optional: Once cooled, whisk together 1/2 cup powdered sugar and 1-2 tablespoons lemon juice. Drizzle over the top and let set for 10 minutes before slicing.
Notes
For best results, squeeze as much moisture as possible from the zucchini. Use fresh lemon zest and juice for maximum flavor. Do not over-mix the batter. Let the bread cool completely before slicing for the best texture. Can be made gluten-free or dairy-free with simple swaps. Store at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast, Snack, Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 180
- Sugar: 12
- Sodium: 180
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 26
- Fiber: 2
- Protein: 4
Keywords: lemon poppy seed zucchini bread, healthy quick bread, lemon zucchini loaf, easy zucchini bread, lemon bread, poppy seed bread, breakfast loaf, healthy baking, summer recipes, vegetable bread