The Best Moist Lemony Zucchini Bread with Lemon Glaze and Poppy Seeds
Get ready to bake the most incredible Lemony Zucchini Bread you’ve ever tasted! This delightful loaf is packed with vibrant lemon zest and juice, crunchy poppy seeds, and fresh zucchini, all brought together with a touch of olive oil and creamy Greek yogurt for an unbelievably moist and tender texture. It’s an easy-to-follow recipe, ready in just 6 simple steps, perfect for any baking enthusiast.
While I adore classic sweet dessert breads like Strawberry Banana Bread, I really wanted to create a zucchini bread variation that felt indulgent enough for a special brunch, yet simple enough for an everyday treat. This isn’t your average “fluffy” quick bread; it’s more of a rich, loaf-cake style with a denser, almost pound cake-like texture that melts in your mouth. It’s truly the perfect recipe to make the most of your summer zucchini harvest.
This creamy glazed lemon zucchini bread is a seasonal showstopper, absolutely ideal for spring and summer gatherings. Imagine serving it with a dollop of homemade Honey Butter Spread or as the star of a delightful brunch spread. Its bright, refreshing flavors instantly evoke sunny summer vibes. And here’s a fantastic bonus: you can even make this incredible zucchini bread using frozen zucchini! This versatility makes it an even more cherished recipe in my collection.
Whether you’re looking for a delightful dessert, a fulfilling snack, or a unique contribution to your next potluck, this lemon poppy seed zucchini bread delivers every time. Its unique combination of moist crumb, zesty lemon, and subtle crunch from the poppy seeds sets it apart from other quick bread recipes. Plus, the bright lemon glaze adds an extra layer of sweetness and visual appeal that’s simply irresistible.
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⭐️ Why You’ll Adore This Lemony Zucchini Bread Recipe
There are so many reasons to fall in love with this lemon zucchini bread. From its incredible texture to its vibrant flavor, every element is designed for pure enjoyment. Here’s what makes it truly special:
- Unbeatable Moisture from Greek Yogurt – The secret to this bread’s exceptional moistness lies in the plain Greek yogurt. It not only contributes to a wonderfully tender crumb but also adds a slight tang. This acidity perfectly interacts with the baking powder, boosting its leavening power for a beautifully risen loaf.
- No Peeling Required – Say goodbye to tedious vegetable peeling! This recipe saves you time and effort because there’s absolutely no need to peel the zucchini. The thin peels soften and virtually disappear during baking, becoming completely unnoticeable in the final product. Just grate and go!
- A Fantastic Way to Use Up Zucchini! If your garden is overflowing with zucchini, or you simply picked up too much at the farmer’s market, this bread is your perfect solution. It’s a fantastic and delicious way to utilize an abundance of fresh zucchini. Even better, it works beautifully with frozen zucchini too, allowing you to enjoy this treat all year round.
- Bursting with Bright and Zesty Flavor – This isn’t just any zucchini bread; it’s a celebration of flavor! The generous amount of lemon zest and juice infuses the bread with an incredibly bright, refreshing, and genuinely lemony taste. Complementing this citrus zing, the poppy seeds add a delightful, subtle crunch that makes every bite interesting.
- The Irresistible Lemon Glaze! While the bread is delicious on its own, the lemon glaze truly elevates it to dessert status. This simple, sweet, and tangy icing adds another layer of lemon flavor and a beautiful finish. You can certainly enjoy the bread unglazed, but trust us, a drizzle of this heavenly glaze makes all the difference!
- Quick and Easy to Prepare: With just 6 straightforward steps, this recipe is perfect for busy home bakers. You don’t need any fancy equipment or advanced techniques to achieve a professional-looking and tasting loaf.
🛒 Essential Ingredients for Your Lemon Zucchini Bread
Every ingredient in this recipe has been carefully selected and tested to ensure the perfect balance of flavor, moisture, and structure, resulting in a perfectly risen and delicious loaf. Here’s a closer look at what you’ll need and why each component is important:
- Lemons – You’ll need both the vibrant juice and the aromatic zest. The zest carries the most intense lemon oil and flavor, while the juice adds a tangy brightness and crucial acidity for leavening. Remember to zest your lemons FIRST, as it’s much easier to grate the peel when they’re whole before slicing or juicing.
- Neutral Oil – Oils like vegetable, light olive, or canola are ideal for this recipe. Their neutral flavor allows the lemon and zucchini to shine, and they contribute to an incredibly moist crumb. You could also use melted coconut oil for a subtle tropical note.
- Plain Greek Yogurt – This is a star ingredient! Unflavored Greek yogurt provides exceptional moisture and a tender texture. Its natural acidity, when combined with lemon juice, reacts with the baking powder to give the loaf a beautiful lift while baking.
- Zucchini – Whether you use fresh zucchini from your garden or thawed frozen zucchini, the key is not to drain or squeeze out its moisture. The water content in the zucchini is vital for achieving the bread’s moist texture and helps keep it from drying out.
- All-Purpose Flour – This common pantry staple is the best choice for this recipe, providing the necessary structure and body for a perfectly baked bread.
- Poppy Seeds – These tiny seeds are not just for visual appeal! They provide a lovely, delicate crunch and a subtle nutty flavor that perfectly complements the lemon. While you can omit them if you prefer, they truly are DELICIOUS and highly recommended for the full experience.
- Eggs: Act as a binder and help provide structure and richness to the bread.
- White Granulated Sugar: Sweetens the bread and helps with browning.
- Baking Powder: The primary leavening agent that works with the acidic ingredients (lemon juice, Greek yogurt) to make the bread rise.
- Salt: Enhances all the other flavors in the bread and balances the sweetness.
- Vanilla Extract: Adds a warm, aromatic depth that rounds out the bright lemon flavors.
For a precise list of ingredients and detailed measurements, please refer to the complete recipe card below.
✏️ Simple Substitutions & Variations
While this recipe is perfected as written, sometimes you need to make adjustments based on what you have on hand or dietary preferences. Here are some tested substitutions:
- Greek Yogurt – If Greek yogurt isn’t available, an equal amount of full-fat sour cream works as an excellent substitute. Both provide similar moisture and acidity. You could also try buttermilk, though the texture might be slightly different.
- Oil – Melted unsalted butter or ghee can be used in place of neutral oil. However, I’ve found that a neutral oil consistently yields a lighter and more tender texture. I do not recommend using solid fats like Crisco or margarine as they can affect the final crumb structure. For a slightly healthier option, unsweetened applesauce can replace half of the oil, but be aware it might slightly alter the texture and moisture.
- Poppy Seeds – If you’re not a fan of poppy seeds or don’t have any, they can be entirely omitted without affecting the bread’s structure. For a similar texture, you could replace them with chia seeds. For a different flavor profile, consider adding finely chopped nuts (like almonds or walnuts) or even mini chocolate chips for a unique twist.
- Flour: For a gluten-free version, use a 1:1 gluten-free baking flour blend.
- Sweetener: While granulated sugar is preferred for texture, you can experiment with half brown sugar for a deeper molasses flavor.
🧑🍳 Step-by-Step Instructions: How to Make Lemony Zucchini Bread
This lemon zucchini bread recipe is incredibly straightforward, broken down into just 6 easy steps. Before you begin, remember to preheat your oven to the correct temperature and prepare your baking pan to ensure a smooth baking process and effortless cleanup.
Step 1. Prepare Oven and Zucchini. Begin by preheating your oven to 350 ° F (175 ° C). Take a standard loaf pan and line it with parchment paper, leaving an overhang on the longer sides to create “handles” for easy removal. This step is crucial for preventing sticking and simplifying cleanup. Next, finely grate your fresh or thawed zucchini and set it aside. There’s no need to squeeze out any moisture; the zucchini’s natural water content is essential for the bread’s moistness.
Step 2. Combine Wet Ingredients. In a large mixing bowl, crack the eggs, then add the chosen oil (vegetable, olive, or canola), plain Greek yogurt, vanilla extract, and both the lemon juice and lemon zest. Whisk these wet ingredients together thoroughly until the mixture is smooth and well combined. Ensure no lumps of yogurt remain, creating a uniform base for your batter.
Step 3. Incorporate Dry Ingredients. To the wet mixture, add the granulated sugar, salt, all-purpose flour, and baking powder. Sprinkle in the poppy seeds at this stage as well. Using a spatula or wooden spoon, gently fold these dry ingredients into the wet mixture. Be careful not to overmix; mix just until they are mostly combined, and you no longer see large pockets of dry flour.
Step 4. Add Zucchini. Now, carefully fold in the grated zucchini that you set aside earlier. Continue mixing until the zucchini is evenly distributed throughout the batter and there are absolutely no remaining pockets of dry flour. Again, avoid overmixing, as this can lead to a tough bread. A few gentle folds should do the trick.
Step 5. Bake the Bread. Carefully transfer the prepared batter into your parchment-lined baking pan, spreading it evenly. Bake for approximately 55-60 minutes. To check for doneness, insert a toothpick into the center of the loaf; it should come out clean. If it’s still wet, bake for a few more minutes. Once baked, remove the bread from the oven and let it cool in the pan for at least 30 minutes on a wire rack before attempting to ice it. This cooling period is important for the bread to set and firm up.
Step 6. Prepare and Apply the Lemon Glaze. While the bread cools, prepare your irresistible lemon glaze. In a small bowl, combine the powdered sugar, fresh lemon zest, fresh lemon juice, and a hint of vanilla extract. Stir everything together until you achieve a smooth, pourable consistency. If the glaze is too thick, add a tiny bit more lemon juice (a quarter teaspoon at a time); if it’s too thin, add a bit more powdered sugar. Once the loaf has cooled sufficiently, generously drizzle the glaze over the top. For the best presentation and ease of slicing, allow the glaze to set for 30-60 minutes before cutting into your delicious creation. Alternatively, serve it immediately if you can’t wait!
❓ Frequently Asked Questions About Lemon Zucchini Bread
Here are some common questions about making and enjoying this delicious lemon zucchini bread:
Absolutely, yes! Using frozen zucchini is a fantastic way to enjoy this bread year-round. Just make sure to thaw it completely before adding it to the batter. Crucially, do not drain or squeeze the thawed zucchini. The moisture released from the frozen zucchini as it thaws is essential for the bread’s texture and overall moistness. For the most accurate results, it’s always best to weigh the zucchini to match the amount specified in the recipe.
Proper storage ensures your lemon zucchini bread stays fresh and delicious:
- Room Temperature: Store the bread in an airtight container at room temperature for up to 3 days. This helps maintain its moisture and prevents it from drying out.
- Refrigerated: If you need to keep it longer, store it in an airtight container in the refrigerator for up to 7 days. Be aware that the cooler temperatures of the fridge can sometimes cause quick breads to dry out a little faster.
- Frozen: For long-term storage, zucchini bread freezes beautifully for up to 3 months. If you plan to freeze it, bake the bread as directed but do not apply the glaze. Once completely cooled, wrap the loaf tightly in a layer of plastic wrap, then another layer of aluminum foil, or place it in a freezer-safe bag. Thaw overnight at room temperature before preparing and drizzling the fresh glaze.
For the best results with this recipe, you can use either an 8 x 4 x 2.5-inch loaf pan or a 9 x 5 x 2.5-inch loaf pan. An 8×4 pan will typically yield a taller, slightly more compact loaf, while a 9×5 pan will produce a slightly flatter, wider loaf. Both will bake well, but choose based on your desired final bread shape.
Absolutely no need to! One of the many conveniences of zucchini bread is that peeling the zucchini is completely unnecessary. The skin of the zucchini is very thin and soft; it bakes down into the bread so well that it becomes entirely unnoticeable. Skipping the peeling step saves you time and effort, making this recipe even easier to prepare.
Yes, you certainly can! Yellow squash makes a great substitute for zucchini in this bread. Both vegetables have similar moisture content and mild flavors. The main thing to ensure is that the skin of the yellow squash is soft and tender. If you’re using homegrown squash, sometimes the skin can be tougher on larger specimens. If the skin feels tough, it’s advisable to peel them before grating to ensure a smooth texture in your finished bread.
The key to avoiding a soggy zucchini bread is precise measurements, especially of your wet ingredients and zucchini. Make sure to level your flour properly and do not drain your zucchini as its moisture is accounted for. Also, ensure your oven temperature is accurate; an oven that runs too cool can lead to undercooked, soggy bread. Baking until a toothpick comes out clean is essential.
Using the large holes of a box grater is generally the best method for grating zucchini for bread. This creates shreds that are small enough to blend into the batter but still contribute moisture without disappearing entirely. If you have a food processor with a grating attachment, that works wonderfully too for quick preparation.
⏲️ Important Notes on Baking Time
Baking time can sometimes vary, depending on several factors, including your specific oven’s calibration and the type of bakeware you use. Generally, quick breads like this lemon zucchini bread require a specific window of time to bake through evenly and achieve that perfect golden-brown crust. Darker metal pans tend to conduct heat more efficiently and may require only 55-60 minutes. Glass or stoneware pans, on the other hand, absorb heat more slowly and might need a longer baking time, often 60 minutes or even a bit more. Always rely on the toothpick test for definitive doneness.
A crucial safety tip: if you prepare your batter the night before and plan to bake the lemon zucchini bread in the morning, ensure that if you’re using a cold glass or ceramic pan, it comes to room temperature before placing it into a hot oven. Sudden and extreme temperature changes can cause glass or ceramic bakeware to shatter, which is a significant safety hazard. Always allow cold pans to warm up gradually or use a metal pan for pre-chilled batter.
✏️ Expert Tips for the Best Lemony Zucchini Bread
Follow these tried-and-true tips to ensure your lemon zucchini bread turns out perfectly moist, flavorful, and beautifully presented every single time:
- Always Line Your Loaf Pan: This simple step is a game-changer! Lining your loaf pan with parchment paper, leaving a slight overhang on the sides, creates natural “handles” that allow for incredibly easy removal of the baked bread. It also makes cleanup a breeze, saving you time and effort.
- Weigh Your Zucchini and Flour for Accuracy: For consistently perfect results, especially in baking, precision is key. Using a kitchen scale to weigh your zucchini and flour ensures you have the exact ratios specified in the recipe. Too much or too little zucchini can drastically alter the bread’s moisture content, while inaccurate flour measurements can impact the texture and overall baking time.
- Do Not Skip the Glaze! While the bread itself is wonderfully delicious, the lemon glaze is truly what makes this recipe *chef’s kiss* perfect. It adds an extra layer of bright lemon flavor, a beautiful shiny finish, and a delightful touch of sweetness that perfectly complements the bread. It’s an easy step that elevates the entire experience.
- Don’t Overmix the Batter: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour too much, which can result in a tough, chewy bread instead of a tender, moist one. A few gentle folds are usually all that’s needed.
- Zest First, Then Juice: As mentioned, it’s always easier to zest a whole lemon. Plus, zesting before juicing ensures you get all those flavorful essential oils without struggling with a slippery, cut lemon.
⏰ Make Ahead and Storage Instructions
This lemon zucchini bread is a fantastic recipe for making ahead, whether for a future treat or simply to enjoy over several days. Its flavors tend to meld and deepen beautifully over time.
It can be baked and stored in an airtight container at room temperature for up to 3 days. This is perfect for weekday breakfasts, an afternoon snack, or a quick dessert. For longer freshness, you can also store it in the refrigerator for up to 7 days, though it might dry out slightly faster in the colder environment.
To Freeze for Longer Storage:
- Follow the recipe as directed through the baking process, but do not prepare or apply the icing.
- Once the bread is fully baked, let it cool completely on a wire rack. This is crucial; warm bread will create condensation and ice crystals if frozen immediately.
- Once completely cool, transfer the loaf to an airtight freezer-safe container. For best results and to prevent freezer burn, wrap the loaf tightly in a layer of plastic wrap, followed by a layer of heavy-duty aluminum foil.
- Freeze for up to 3 months.
- When you’re ready to enjoy it, thaw the frozen bread at room temperature overnight.
- Once thawed, you can then prepare the fresh lemon icing as per the recipe, glaze the loaf, and allow the glaze to set for 30-60 minutes before slicing and serving. This method ensures your bread is just as delicious as if it were freshly baked!
More Delicious Sweet Dessert Recipes You’ll Love
If you’re a fan of sweet, comforting treats, especially those with a bright citrus twist, you’ll love exploring these other delicious recipes. They’re perfect for satisfying your sweet tooth, serving at brunch, or sharing with loved ones.
- Strawberry Banana BreadA sweet and fruity twist on a classic, perfect for breakfast or dessert!
- Lemon Blueberry Bread PuddingWarm, comforting, and bursting with citrus and berry flavors.
- Lemon Blackberry CookiesSoft, chewy cookies with a delightful tartness from lemons and blackberries.
- Lemon Blueberry SconesFlaky, buttery scones with the perfect combination of lemon and blueberries.
Did you try this amazing Lemony Zucchini Bread recipe? Your feedback is incredibly valuable! Please make sure to leave a ⭐️ star rating and a comment below the recipe card. I absolutely love hearing from you and seeing your creations, and your reviews are so helpful to other readers looking for delicious new recipes.
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📝 Printable Lemon Poppy Seed Zucchini Bread Recipe
Lemon Poppy Seed Zucchini Bread
Pin Recipe
Ingredients
- 2 large eggs
- ⅓ cup vegetable oil
- ⅓ cup plain greek yogurt
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest (from 1 lemon)
- 4 Tablespoons lemon juice (from 1 lemon)
- 1 cup white granulated sugar
- 1 teaspoon salt
- 3 cups all-purpose flour (400 g)
- 2 teaspoons baking powder
- 2 Tablespoons poppyseeds (20 g)
- 2 cups grated zucchini (270 g)
For the Lemon Glaze:
- 1½ cups powdered sugar
- 2 teaspoons lemon zest
- 1½-2 Tablespoons lemon juice (add more for a thinner glaze)
- ½ teaspoon vanilla extract
Instructions
-
Preheat your oven to 350°F (175°C). Line a standard loaf pan with parchment paper, allowing some overhang on the sides for easy removal. Grate the zucchini and set it aside; do not drain the moisture.
-
In a large mixing bowl, combine the eggs, oil, Greek yogurt, vanilla extract, lemon zest, and lemon juice. Whisk vigorously until the mixture is smooth and thoroughly combined.
-
Add the granulated sugar, salt, all-purpose flour, baking powder, and poppy seeds to the wet ingredients. Gently fold the dry ingredients into the wet mixture until just combined, ensuring there are no visible streaks or pockets of dry flour. Then, gently fold in the grated zucchini until evenly distributed throughout the batter. Be careful not to overmix.
-
Transfer the prepared batter into your parchment-lined loaf pan, spreading it evenly. Bake for 55-60 minutes, or until a wooden toothpick inserted into the center comes out clean. If the toothpick is wet, continue baking for a few more minutes. Once baked, remove the bread from the oven and allow it to cool in the pan on a wire rack for 20-30 minutes before proceeding to the icing step.
For the Lemon Glaze:
-
In a small bowl, combine the powdered sugar, lemon zest, lemon juice, and vanilla extract. Stir until you achieve a smooth, lump-free glaze. Once the bread has cooled sufficiently, generously drizzle the lemon glaze over the top of the loaf. For the best experience, allow the glaze to set for 30-60 minutes before slicing and serving, or enjoy it fresh!
Notes
To freeze the bread, bake it as directed but without the icing. Once completely cooled, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight at room temperature and then prepare and drizzle the glaze before serving for a freshly made taste.