Dessert

Lemon Poppyseed Zucchini Bread Recipe

Bylilan Sage January 4, 2026January 4, 2026

Introduction

This Lemon Poppyseed Zucchini Bread is a delightful twist on a classic loaf, combining the fresh brightness of lemon with the subtle crunch of poppy seeds and the moisture of grated zucchini. It’s perfect for a snack, breakfast, or a light dessert, offering a wonderful balance of flavors in every slice.

The image shows several slices of a dense loaf cake stacked closely together on a white plate. The cake has a golden-brown crust with coarse sugar crystals sprinkled on top, making it look slightly crunchy. Inside, the cake has a moist, speckled texture with small green and darker bits spread evenly throughout, indicating ingredients like shredded zucchini and poppy seeds. The plate sits on a dark cloth against a white marbled surface, creating a simple yet cozy presentation. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups grated zucchini (about 2 zucchini)
Grated zest of 2 large lemons
2 teaspoons vanilla extract
3 large eggs
1 cup extra-virgin olive oil
2 cups brown sugar (packed softly)
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons poppy seeds
Optional: tiny pinch of nutmeg
Optional: a small grated piece of fresh ginger

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a small mixing bowl, combine the grated zucchini with 1/4 cup of brown sugar. Transfer this mixture to a fine-mesh strainer set over another mixing bowl. Place a small bowl filled with water directly on top of the zucchini to press out excess moisture, allowing the liquid to collect below.
Step 2: Line a 9×5-inch loaf pan with parchment paper. In a separate large bowl, whisk together the remaining brown sugar, eggs, lemon zest, and vanilla extract until well blended. Gradually add the olive oil while continuing to whisk until fully incorporated.
Step 3: Stir in the all-purpose flour, salt, baking powder, baking soda, poppy seeds, nutmeg, and grated ginger (if using) just until combined. Gently fold in the pressed zucchini until evenly distributed throughout the batter.
Step 4: Pour the batter into the prepared loaf pan and smooth the top. Bake on the middle rack of the oven for about 1 hour and 10 minutes, or until the crust is firm and golden brown.
Step 5: Allow the bread to cool in the pan for about 20 minutes before removing it. Slice and serve warm or at room temperature.

Tips & Variations

Use a fine grater to grate the zucchini for a finer texture that blends well into the batter.
For a more intense lemon flavor, add a tablespoon of freshly squeezed lemon juice to the wet ingredients.
If you prefer a slightly sweeter bread, sprinkle a light sugar glaze over the cooled loaf.
Substitute olive oil with melted coconut oil for a different but complementary flavor.
To make it nut-free, avoid adding any optional nuts; this recipe is naturally nut-free otherwise.

Storage

Store the zucchini bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To enjoy, reheat slices gently in a toaster oven or microwave. This bread is also quite delicious chilled, which enhances its refreshing lemon notes.

How to Serve

A close-up image of a woman's hands holding five stacked slices of moist, golden brown bread with a slightly darker crust on the edges. Each slice shows a dense texture with small specks of green, suggesting the bread contains herbs or vegetables. The bread has a soft crumb with a slightly rough surface, and the crust looks a little crisp. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use yellow squash instead of zucchini?

Yes, yellow squash can be used as a substitute for zucchini in equal amounts, providing a similar moisture content and texture.

How do I know when the bread is fully baked?

The bread should have a firm outer crust that is golden brown and a toothpick inserted into the center should come out clean or with a few moist crumbs, but no wet batter.