Lemon Poppy Seed Zucchini Bread Recipe

There’s something undeniably magical about Lemon Poppy Seed Zucchini Bread. With its soft, tender crumb, bright citrus flavor, and poppy seed-studded slices, this quick bread never fails to impress. The zucchini melts right into the background, keeping every bite moist and light, and the burst of fresh lemon elevates the whole loaf into a sunshine-filled treat. This is the kind of recipe you’ll want to bake for brunch, share with friends over coffee, or simply sneak a warm slice straight from the cooling rack.

Ingredients You’ll Need

You’ll love how each ingredient has a role to play in both the luscious texture and lively flavor of this Lemon Poppy Seed Zucchini Bread. Everything here is easy to find, but together they create something truly special, with the lemon pudding mix adding a secret layer of irresistible softness.

• Flour: The foundation that builds the bread’s structure, giving the loaf a sturdy but tender base for all the good stuff inside.
• Sugar: Sweetens the bread and helps create that golden, crackly top we all love.
• Instant lemon pudding mix: This secret ingredient adds extra moisture and infuses every crumb with even more lemon flavor.
• Baking soda: Offers lift and softness, so your bread doesn’t end up dense or heavy.
• Baking powder: Works hand in hand with baking soda for the perfect rise.
• Salt: A pinch brings all the flavors into balance and makes the lemon pop.
• Eggs: Add richness and bind the batter together, helping with that perfect slice.
• Milk: Lends extra moisture and tenderizes the crumb for a soft texture.
• Oil: Keeps the bread luscious and moist, even days after baking.
• Lemon juice: Cuts through sweetness with a lively acidity that brings a refreshing zing.
• Peeled, shredded zucchini: The not-so-secret ingredient that makes this bread melt-in-your-mouth moist, without leaving a veggie taste behind.
• Poppy seeds: A little crunch and a lot of charm, they’re the star “speckles” in every bite.
• Lemon zest: Packs an aromatic punch, bringing even more fresh lemon fragrance to your finished loaf.

How to Make Lemon Poppy Seed Zucchini Bread

Step 1: Prep Your Loaf Pans

Start by getting your pans ready: spray two large loaf pans or six mini loaf pans with nonstick spray, and line the bottoms with parchment paper. This not only prevents sticking, but also makes it so much easier to lift out your beautiful Lemon Poppy Seed Zucchini Bread when it’s done.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine the flour, sugar, instant lemon pudding mix, baking soda, baking powder, and salt. Whisk them together until everything is evenly distributed. This step makes sure your bread bakes up with a consistent crumb and flavor throughout.

Step 3: Combine the Wet Ingredients

In a separate, smaller bowl, whisk together the eggs, milk, oil, and lemon juice. By blending these ingredients first, you ensure the liquids mix smoothly into the dry mix later, preventing pockets of flour or streaks of oil.

Step 4: Bring It All Together

Pour your wet mixture gently over the dry ingredients. Stir just until you don’t see streaks of flour—no need to overmix! Then, add in the shredded zucchini, poppy seeds, and lemon zest. Gently fold until everything looks evenly combined. The batter will be thick and speckled with gorgeous goodies.

Step 5: Fill and Bake

Divide the batter between your prepared pans, filling them about three-quarters full. Bake at 325°F for 50 to 55 minutes if you’re using large pans, or 30 to 35 minutes for mini pans. You’ll know your Lemon Poppy Seed Zucchini Bread is ready when the tops are golden and a toothpick inserted into the center comes out clean.

Step 6: Cool and Enjoy

Let the bread cool in the pans for about 10 minutes—this helps it firm up so it won’t break when you remove it. Carefully turn out the loaves onto a wire rack to finish cooling. Now try not to sneak a warm slice… or do, it’s the baker’s reward!

How to Serve Lemon Poppy Seed Zucchini Bread

Garnishes

For a special finishing touch, dust your loaf with a little powdered sugar, a light drizzle of lemon glaze, or a few extra pinches of fresh lemon zest on top. These simple additions add a bit of sparkle and even more brightness to each sliced piece.

Side Dishes

Pair your Lemon Poppy Seed Zucchini Bread with a bowl of Greek yogurt, a fruit salad bursting with berries, or even a chilled glass of milk. The tangy and creamy sides perfectly complement the sweetness and lemony zing of the bread.

Creative Ways to Present

Cut the loaf into thick slices and serve stacked on a wooden board for a rustic brunch display, or toast individual slices lightly and top with mascarpone and fresh berries for a showstopping treat. Mini loaves also make the sweetest homemade gifts—just wrap in parchment and tie with twine!

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap your Lemon Poppy Seed Zucchini Bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. This bread stays incredibly moist, making it just as delicious the next day.

Freezing

If you want to save some for later, allow the bread to cool completely, then wrap each loaf or slice well before placing in a zip-top freezer bag. Freeze for up to 2 months. When you’re ready for a treat, thaw at room temperature and you’ll have fresh-tasting bread in no time.

Reheating

To bring out that fresh-from-the-oven taste, warm slices in a toaster oven or microwave for a few seconds. The bread gets extra-soft and fragrant, just like the day it was baked.

FAQs

Can I make Lemon Poppy Seed Zucchini Bread gluten-free?

Absolutely! Just swap in a cup-for-cup gluten-free flour blend for the all-purpose flour, and make sure your pudding mix is gluten-free as well. The bread will still bake up tender and flavorful.

Do I need to squeeze out all the liquid from the zucchini?

It’s best to peel and shred the zucchini, then lightly pat it dry with a paper towel. You want to remove excess moisture, but you don’t have to squeeze it bone-dry—some natural juice makes the bread extra-moist.

Can I use homemade lemon pudding mix instead of the boxed version?

You can, though the instant box mix is what gives this Lemon Poppy Seed Zucchini Bread its ultra-custardy texture. If you go homemade, just use the same amount and add a little extra lemon zest for kick.

Can I make muffins with this batter?

Definitely! Just scoop the batter into lined muffin tins (about 2/3 full) and bake at 325°F for about 20 to 25 minutes. You’ll have perfect little Lemon Poppy Seed Zucchini Bread muffins for a grab-and-go snack.

What can I use instead of poppy seeds?

If you’d rather skip poppy seeds, try chia seeds for similar crunch or toss in a handful of finely chopped nuts for texture. The lemon and zucchini base works beautifully with a variety of mix-ins.

Final Thoughts

I hope this Lemon Poppy Seed Zucchini Bread brings as much joy to your kitchen as it does to mine. It’s a cheerful loaf that never fails to brighten my day—soft, citrusy, and full of that home-baked goodness we all crave. Give it a try and let it become your new favorite, too!

Lemon Poppy Seed Zucchini Bread Recipe

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Print Recipe

Pin Recipe

This Lemon Poppy Seed Zucchini Bread is a delightful combination of moist zucchini bread with a refreshing lemon twist. The addition of poppy seeds adds a subtle crunch and a burst of flavor to this classic treat.

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

Ingredients

Dry Ingredients:

• 4 cups flour
• 1 1/2 cups sugar
• 1 3.4oz pkg instant lemon pudding mix
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt

Wet Ingredients:

• 4 eggs
• 1 1/4 cups milk
• 1 cup oil
• 3 Tbsp lemon juice

Additional Ingredients:

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

Instructions

1. Prepare Pans: Spray loaf pans and line with parchment paper.
2. Mix Dry Ingredients: Combine flour, sugar, pudding mix, baking soda, baking powder, and salt in a bowl.
3. Prepare Wet Ingredients: In a separate bowl, whisk eggs, milk, oil, and lemon juice; add to dry mix.
4. Add Zucchini and Flavors: Stir in zucchini, poppy seeds, and lemon zest until just combined.
5. Bake: Pour batter into pans and bake at 325°F for 50-55 minutes for large pans or 30-35 minutes for mini pans.
6. Cool and Serve: Allow to cool in pans for 10 minutes before transferring to cooling racks.

Notes

• This bread freezes well for future enjoyment.
• For a variation, try adding a lemon glaze on top.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 50-55 minutes for large pans, 30-35 minutes for mini pans
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 220
• Sugar: 12g
• Sodium: 280mg
• Fat: 9g
• Saturated Fat: 1.5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 35mg