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Lemon Poppy Seed Zucchini Bread

Lemon poppy seed zucchini bread is a bright lemon quick bread with a golden crumb studded with poppy seeds. Bake in a 9x5 loaf pan, then finish with a glossy lemon glaze poured over while warm.
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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
Ingredients Equipment Method Notes

Ingredients
  

Lemon poppy seed zucchini bread
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 2 tbsp poppy seeds
  • 0.75 cup granulated sugar
  • 2 eggs
  • 0.33 cup vegetable oil
  • 0.33 cup Greek yogurt
  • 1 Zest of 2 lemons
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup zucchini, grated and squeezed dry
Lemon Glaze
  • 1 cup powdered sugar
  • 2 tbsp lemon juice Use 2–3 tablespoons to reach a pourable glaze.
  • 1 tsp lemon zest
Lemon Glaze (adjustable)
  • 1 tsp lemon zest

Equipment

  • 1 sheet pan
  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat oven to 350°F and grease a 9x5 loaf pan; set pan aside for batter. Use a light coating so the loaf releases cleanly.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and poppy seeds together in one bowl. Stop when the mixture looks 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 batter should look glossy and fully combined.
  4. Stir in zucchini, grated and squeezed dry. Mix just until the zucchini is evenly distributed with no dry pockets.
  5. Fold the dry ingredients into the wet ingredients until just combined. Scrape the bottom and sides and stop as soon as no flour streaks remain.
Bake and glaze
  1. Pour batter into the loaf pan and smooth the top. Give it a gentle tap so bubbles rise.
  2. Bake at 350°F for 50–58 minutes, until a toothpick comes out clean. Look for a golden top and slightly pulling away from the pan edges.
  3. Cool for 15 minutes. The loaf should be warm but not hot when you glaze.
  4. Whisk powdered sugar, lemon juice, and lemon zest until smooth. Adjust with extra lemon juice (as needed) for a thick but pourable consistency.
  5. Pour glaze generously over the warm loaf. Finish with a glossy coat and visible poppy seeds throughout the golden crumb.

Notes

Pro tip: Squeeze the grated zucchini very dry so the loaf bakes up with a light, not gummy, crumb. Store wrapped at room temperature up to 2 days or refrigerated up to 5 days. Freeze slices up to 2 months (glaze after thawing for best texture). For a dairy swap, use plain Greek yogurt alternative (unsweetened) for a similar tang.