Moist Lemon Poppy Seed Zucchini Bread
This moist lemon poppy seed zucchini bread is bright, tender, and the perfect way to use up that summer zucchini pile. Fresh lemon juice, lemon zest, and a hint of almond extract take traditional zucchini bread in a fresh, citrusy direction, and a simple two-ingredient lemon glaze finishes it off.
By August, a classic loaf of zucchini bread is the first thing I bake, but everyone in my house starts begging for something new. I love lemon everything in the summer, so turning my favorite zucchini bread into a lemon poppy seed version was an easy leap. It was inspired by my almond orange poppy seed bread — I’m obsessed with citrus quick breads, and almond is always a weakness of mine. But don’t sleep on these Lemon Bites either, we love the mini lemon blossoms.
Lemon Poppyseed Zucchini Bread Ingredients
This zucchini bread recipe is a made-from-scratch recipe. No mixes are used in this. So, don’t be intimidated by the list of ingredients.
- eggs
- vegetable oil
- lemons
- Almond exctract
- sugar
- baking powder
- baking soda
- salt
- flour
- zucchini
- poppy seeds
See the recipe card for quantities.
How to Make Lemon Poppy Seed Zucchini Bread
Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To freeze, wrap the cooled loaf (unglazed) tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature and add the glaze just before serving.
Whisk the sugar, eggs, vegetable oil, lemon juice, zest, and almond extract.
Then stir in the flour, baking soda, baking powder, and salt.
Stir in the shredded zucchini and poppyseeds.
Pour into a greased or parchment-lined bread pan. Place into oven at 350 Fahrenheit.
Bake the bread for 40-50 minutes. In a convection oven, it will take closer to 40-50 minutes. In a conventional oven, it will probably take closer to 50 minutes. Regardless, when a toothpick comes out clean, the bread is done.
Let the lemon poppy seed zucchini bread cool for 10 minutes in the pan before transferring it to a wire rack. Make the glaze by mixing lemon juice and powdered sugar together. Then pour over the cooled zucchini bread.
Lemon Zucchini Bread Substitutions
Want to change up the flavors of lemon zucchini bread, here are a few great ways to make really great zucchini bread in a lot of various ways.
- Extract– Almond and lemon are great combinations. But vanilla extract could easily be used if you don’t like almond flavoring. If you don’t have fresh lemon juice, lemon extract can also be used.
- Citrus – Orange can easily be substituted for lemon. In addition, lime and lime zest could be used in the recipe as well.
- Poppy Seeds – If you don’t like poppy seeds or have them, they can easily just be left out of this recipe.
The base recipe without citrus will be yummy too. Be sure to use vanilla or almond extract if you leave the lemon out completely.
How to Store and Keep Lemon Zucchini Bread
Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To freeze, wrap the cooled loaf (unglazed) tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature and add the glaze just before serving.
Easy Zucchini Recipes
Looking for more ways to use up zucchini. Here are a few of the best zucchini recipes.
Lemon Poppy Seed Zucchini Bread
Ingredients
Bread
- 1/2 cup vegetable oil
- 2 whole eggs
- 1 whole lemon zested
- 3 tablespoons lemon juice
- 2 teaspoons almond extract
- 1 cup sugar
- 2 cups flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups shredded zucchini
- 2 tablespoons poppy seeds
Glaze
- 2 tablespoons lemon juice
- 1 cup powdered sugar
Instructions
- Whisk together sugar, vegetable oil, eggs, almond extract, lemon juice, and lemon zest.
- Stir in the flour, baking powder, baking soda, and salt. Then add the zucchini and poppy seeds. Stir until just combined
- Pour batter into a greased or parchmant lined 9×5 inch loaf pan filling. Bake at 350 degrees F for 50 minutes. Cool 10 minutes before glazing.
- For the glaze, combine the powdered sugar and lemon juice. Pour over the bread.
Nutrition
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