Lemon Poppy Seed Zucchini Bread Recipe

If you’re searching for a treat that balances bright citrus, tender crumb, and a poppy seed crunch, this Lemon Poppy Seed Zucchini Bread is about to become your new obsession. This incredibly moist, flavorful bread manages to be light in texture yet deeply satisfying, with lemon’s zingy freshness dancing through every bite. Soft, golden, and dotted with hearty shreds of zucchini, it’s the kind of bake that exceeds expectations and vanishes in minutes—just the thing for breakfast tables, lazy weekend brunches, or afternoon snack attacks.

Ingredients You’ll Need

One of the best things about this recipe is how each simple ingredient brings a punch of flavor or texture, creating the perfect harmony that makes Lemon Poppy Seed Zucchini Bread irresistible. Let’s take a look at why these components are must-haves for this scrumptious loaf.

• Flour: The foundation for structure and softness, giving the bread its beautifully fluffy crumb.
• Sugar: Sweetens things up and ensures a tender texture with every slice.
• Instant lemon pudding mix: This is the secret weapon! It guarantees extra moisture and infuses unmistakeable lemony flavor.
• Baking soda: Helps the loaves rise and stay light, not dense.
• Baking powder: Gives an extra lift, so your loaves bake up nice and tall.
• Salt: Just enough to balance out the sweetness and brighten all the flavors.
• Eggs: These bind all the ingredients together and contribute to richness.
• Milk: Keeps the batter smooth and silky, resulting in a tender crumb.
• Oil: Adds another layer of moisture, making sure every bite is soft.
• Lemon juice: Delivers a burst of fresh citrus flavor that shines in each slice.
• Peeled, shredded zucchini: The moisture-maker that sneaks in some veggies without a trace—no one will guess!
• Poppy seeds: Lend a delightful crunch and those classic speckles throughout the loaf.
• Lemon zest: Packs even more aromatic, lemony punch and gorgeous flecks of color.

How to Make Lemon Poppy Seed Zucchini Bread

Step 1: Prepare the Pans

Start by spraying two large loaf pans (or six mini ones if you love personal sizes) with nonstick spray, then line the bottoms with parchment paper. This extra step is a baker’s best friend—your Lemon Poppy Seed Zucchini Bread will lift right out with picture-perfect edges, avoiding any sticky heartbreak.

Step 2: Mix the Dry Ingredients

In a sizeable mixing bowl, combine your flour, sugar, instant lemon pudding mix, baking soda, baking powder, and salt. Stir them all together to ensure that every loaf gets an even distribution of rising agents and flavor in every bite.

Step 3: Combine the Wet Ingredients

In a smaller bowl, whisk together the eggs, milk, oil, and lemon juice. Whisk until the mixture is smooth—you’ll see a subtle creaminess form, which sets the stage for a luscious batter.

Step 4: Bring It All Together

Gently pour the wet ingredients into your bowl of dry ingredients. Stir the mixture by hand just until everything’s combined; don’t overmix if you want your Lemon Poppy Seed Zucchini Bread to stay delightfully fluffy.

Step 5: Add Zucchini, Poppy Seeds, and Zest

Fold in the shredded zucchini (squeezed dry if extra juicy), poppy seeds, and fresh lemon zest. This trio is what makes your bread stand out, adding moisture, crunch, and lovely flecks of color and flavor with every forkful.

Step 6: Bake

Pour the batter evenly into your prepared pans. For standard (9×5 inch) loaves, bake at 325°F for 50-55 minutes. If you’re doing mini loaves (5×3 inch), check them in about 30-35 minutes—either way, a toothpick in the center should come out clean. Let the loaves cool in the pan for 10 minutes before transferring to a cooling rack. This makes slicing a dream!

How to Serve Lemon Poppy Seed Zucchini Bread

Garnishes

A dusting of powdered sugar highlights the bread’s golden crust, or drizzle with a simple lemon glaze for extra zing. For a playful touch, sprinkle a few fresh poppy seeds or lemon zest curls right before serving—watch everyone’s eyes light up!

Side Dishes

Pair your Lemon Poppy Seed Zucchini Bread with a dollop of whipped cream, a side of Greek yogurt, or a fresh berry medley. Each complements the bread’s sweet-citrusy profile and turns a simple slice into a well-rounded snack or brunch feature.

Creative Ways to Present

Try layering slices with whipped cream and berries in a trifle, cubing leftovers for a brunch bread pudding, or toasting and topping with lemon curd for a next-level afternoon tea treat. The bright flavors pop in every creative spin!

Make Ahead and Storage

Storing Leftovers

Wrap cooled loaves tightly in plastic wrap or store slices in an airtight container at room temperature for up to three days. The bread actually becomes more moist by day two—the lemon flavor deepens and the crumb gets even more tender.

Freezing

Lemon Poppy Seed Zucchini Bread is an excellent candidate for the freezer. Wrap whole loaves or slices individually in plastic wrap, then place in a freezer bag. They’ll stay perfect for up to three months, just waiting to be enjoyed straight from the freezer.

Reheating

To enjoy a slice as warm and aromatic as the day it was baked, gently reheat in the microwave for 10 to 15 seconds or pop it in a low oven for a few minutes. The result? Buttery, lemony bread with all the original softness.

FAQs

Can I make this bread gluten-free?

Absolutely! Substitute a trusted 1-to-1 gluten-free baking flour for the all-purpose flour. Check your pudding mix for any hidden gluten, and you’ll be set for a fantastic gluten-free Lemon Poppy Seed Zucchini Bread.

Do I need to peel the zucchini?

For the smoothest appearance and texture, peeling the zucchini is recommended, but if you love seeing green flecks in your bread, leaving the skin on is also delicious and nutritious!

Why do I need to use instant lemon pudding mix?

The instant lemon pudding mix is the game changer in this recipe! It ensures loads of moisture, an incredibly soft crumb, and delivers a vibrant lemon flavor that truly sets this bread apart from plain zucchini loaves.

Can I reduce the sugar?

Yes! Feel free to cut the sugar by about a third for a less sweet bread, but keep in mind that too little sugar can change the moisture and texture, so avoid slashing too much.

How do I know when the bread is done?

Check for a golden top and use the toothpick test: insert one into the center of the loaf and if it comes out clean or with just a few crumbs (no raw batter), your Lemon Poppy Seed Zucchini Bread is ready.

Final Thoughts

There’s nothing quite like sharing a homemade treat that brings together simple ingredients and knockout flavors, and this Lemon Poppy Seed Zucchini Bread nails it every time! I can’t wait for you to take that first, zesty bite—don’t be surprised if this recipe becomes a family classic in your kitchen, too.

Lemon Poppy Seed Zucchini Bread Recipe

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Lemon Poppy Seed Zucchini Bread is a soft, moist, and flavor-packed quick bread that combines the brightness of lemon, the delightfully nutty crunch of poppy seeds, and the moistness of zucchini for a delicious treat. The addition of instant lemon pudding mix ensures each bite is extra tender, making it perfect for breakfast or a snack.

• Total Time: 50 minutes
• Yield: 2 large loaves or 6 mini loaves

Ingredients

Dry Ingredients

• 4 cups all-purpose flour
• 1 1/2 cups sugar
• 1 (3.4 oz) package instant lemon pudding mix
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt

Wet Ingredients

• 4 large eggs
• 1 1/4 cups milk
• 1 cup oil (vegetable or canola)
• 3 tablespoons lemon juice (freshly squeezed preferred)

Mix-ins

• 2 cups peeled, shredded zucchini
• 1/4 cup poppy seeds
• 1 tablespoon lemon zest

Instructions

1. Prepare the pans: Preheat your oven to 325°F (163°C). Spray two large (9×5-inch) or six mini (5×3-inch) loaf pans with nonstick spray and line the bottoms with parchment paper for easy removal; set aside.
2. Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, instant lemon pudding mix, baking soda, baking powder, and salt until well combined.
3. Combine wet ingredients: In a separate small mixing bowl, beat the eggs, then whisk in the milk, oil, and lemon juice until smooth.
4. Mix wet and dry ingredients: Pour the wet mixture into the dry ingredients. Stir gently with a spatula or spoon until the batter is just combined and no streaks of flour remain; do not overmix.
5. Add mix-ins: Fold in the shredded zucchini, poppy seeds, and lemon zest until evenly distributed throughout the batter.
6. Bake: Pour the batter evenly into your prepared pans. Bake for 50-55 minutes for large pans or 30-35 minutes for mini pans. The bread is done when a toothpick inserted in the center comes out clean.
7. Cool: Allow the breads to cool in the pans for 10 minutes before carefully turning them out onto a wire rack to cool completely.

Notes

• Do not overmix the batter, as this can cause the bread to become dense.
• Make sure to squeeze excess moisture from the zucchini before adding to avoid a soggy loaf.
• Baking time may vary depending on your oven and the size of the pans. Always check with a toothpick or cake tester.
• For extra lemon flavor, add a lemon glaze on top: mix powdered sugar with lemon juice until pourable.
• The bread freezes well. Wrap cooled loaves tightly and freeze for up to 2 months.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice (1/12 of a large loaf)
• Calories: 270
• Sugar: 15g
• Sodium: 290mg
• Fat: 9g
• Saturated Fat: 1.5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 40mg