Moist Lemon Poppy Seed Zucchini Bread Recipe
Shred up some zucchini and make lemon poppy seed zucchini bread!
I love poppy seed muffins, bread, and cake. In fact, I think the Costco poppy seed muffin is my favorite Costco muffin, which is saying a lot because they are all pretty delicious.
Anyway, as I feasted upon this orange zucchini cake I thought to myself, “Mmm. This moist, dense cake would be awesome with a lemon poppy seed flavor combo.” And so it came to be that with the next few zucchini from my garden I started working toward this lemon poppy seed zucchini bread recipe.
Zesting Your Lemon
As I have mentioned before, I love my handy ZestNest for zesting lemons, oranges, and limes. When zesting a lemon, you only want to remove the very top yellow layer of the skin and as little as possible of the white pith part of the skin. The pith is bitter, while the surface layer contains the aromatic and flavorful oils.
Be sure not to over mix the lemon zucchini bread batter! Just stir it with a spoon and it is ok to have some lumps.
I like to place my mini loaf pans on a rimmed baking sheet in order to quickly rotate while baking and easily remove them from the oven when done.
Glazing the Lemon Poppy Seed Zucchini Bread
A basting brush works well to brush the glaze on for maximum coverage, then spoon the rest of the glaze over the top and let it drip down the sides.
You could also use this recipe to make a zucchini lemon poppy seed bundt cake. And I’m guessing that it would make great muffins too!
Mini loaf pans are usually quite affordable and nice to have around. You can make some cute little loaves of bread! I find the size especially nice when I am giving away delicious sweet bread to friends and family.
More recipes you might like:
- Best Chocolate Zucchini Brownies Recipe
- Chocolate Zucchini Bread Recipe
- Healthy Zucchini Muffins Recipe
- Double Chocolate Zucchini Cookie Recipe
- Orange Zest Zucchini Bread
Check out more of our favorite zucchini recipes!
Moist Lemon Poppy Seed Zucchini Bread Recipe
- 4 mini loaf pans
- Large bowl
- Medium bowl
- 3 cups zucchini 2 medium zucchini
- 12 tablespoons butter melted (slightly cooled)
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 2 tablespoons poppy seeds
- 3 large eggs room temperature
- 1 ½ cups granulated sugar
- 2 tablespoons lemon zest about 2 lemons
- 2 tablespoons fresh lemon juice
- 1 ¼ cups powdered sugar
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest optional
- Preheat oven to 325. Grease and lightly flour bundt pan or 4 mini loaf pans. Be sure to tap out extra flour. Or use a baking cooking spray.
- Grate the zucchini using the large holes of the grater. Then wrap the shredded zucchini in a dry, clean kitchen towel. Squeeze out the excess moisture. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and poppy seeds.
- In a large bowl, stir together the eggs and sugar. Gradually stir in the zucchini, melted butter, lemon zest and juice. Then stir the flour mixture into the zucchini mixture, just until combined. Pour into the prepared pan.
- Bake for 50-60 minutes (bundt pan) or 40-45 minutes (4 mini loaf pans), or until a toothpick inserted into the cake comes out clean. Let cool on a wire rack for 10-15 minutes before removing from the pan. Turn the cake out onto the wire rack. Let cool for an additional 30 minutes.
- Meanwhile, whisk together the glaze ingredients until smooth. You want the glaze to be about the consistency of honey. If the glaze is too thick, add more lemon juice. If it is too thin, add more powdered sugar. Once the cake has cooled, place a cookie sheet or parchment paper under the wire rack and cake to catch excess glaze . Brush the glaze onto the top and sides of the cake. Then spoon the glaze over the top of the cake and let it drip down. Repeat until you have used all of the glaze. Serve.
Recipe Adapted From: Orange Zucchini Cake Recipe
Comments & Reviews
Thanks for this recipe!!! It was absolutely delicious!
You’re welcome! Glad you like it! Thanks for your comment, Cara.
Excellent recipe .
Can this be frozen without the glaze?
I haven’t frozen this bread before, but I definitely think it would work well. Then glaze once thawed. 🙂
I made it 9/16 it was really good,thank you for sharing!
Excellent! So glad you liked it. Thank you for your comment, Juliette! 🙂
Yayy! So good to hear!
This cake/bread recipe is delicious. Great lemon flavor and is moist. Thank you.
Thank you, Blessed Nana! I’m so glad you liked it!
Made this recipe but a little bland due to no salt or vanilla in the recipe in enhance the flavor.
Thanks, Callie. I suppose the amount of salt would depend on if you use salted butter or not, but salt and vanilla sound like great additions. Let us know if you try it with those adaptations. 🙂
Absolutly Wonderful! I made this one, the chocolate one and a gingerbread zucchini and still have another 41? c. of shredded zucchini to figure out what to do with lol.
Oh my goodness, how exciting to have so much zucchini, Elaine! 😂 You can check out a few of these zucchini recipes for more inspiration: https://fabulesslyfrugal.com/recipes/ingredient/zucchini/.