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Lemon Poppy Seed Zucchini Bread

Lemon poppy seed zucchini bread with a bright lemon glaze and visible poppy seeds throughout a golden, moist crumb. This lemon quick bread is mixed in one bowl, baked in a loaf pan, then finished with a glossy drizzle for extra citrus flavor.
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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
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

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
  • 0.333 cup vegetable oil
  • 0.333 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
  • 2.5 tbsp lemon juice
  • 1 tsp lemon zest

Equipment

  • 1 sheet pan

Method
 

Prep and heat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan. Use a light coating so the loaf releases cleanly.
Mix the batter
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and poppy seeds together. Stop when the dry ingredients are evenly speckled with poppy seeds.
  2. Beat granulated sugar, eggs, vegetable oil, Greek yogurt, lemon zest, lemon juice, and vanilla extract until smooth. Mix until no streaks remain and the batter looks glossy.
  3. Stir in the grated zucchini that has been squeezed dry. The batter should look thicker and evenly green-tinted.
  4. Fold the dry ingredients into the wet mixture until just combined. Fold gently so you don’t overmix and the loaf stays tender.
Bake
  1. Pour the batter into the greased loaf pan and level the top. Fill evenly so the loaf bakes with a consistent dome.
  2. Bake at 350°F for 50–58 minutes until a toothpick comes out clean. Look for a golden top and a firm center when pressed lightly.
Cool and glaze
  1. Cool the loaf for 15 minutes. It should be warm but not piping hot so the glaze stays glossy.
  2. Whisk powdered sugar, lemon juice, and lemon zest until smooth. Drizzle generously over the warm loaf for a shiny finish.

Notes

Pro tip: squeeze the grated zucchini very dry to prevent a gummy loaf and keep the crumb springy. Store tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days; freeze slices for up to 2 months (thaw overnight in the fridge). For a lower-fat option, swap Greek yogurt for nonfat Greek yogurt; keep the zucchini squeezed dry for the best texture.