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Lemon Poppy Seed Zucchini Bread

Lemon poppy seed zucchini bread with a bright citrus crumb and glossy lemon glaze. This lemon quick bread bakes into a golden loaf with visible poppy seeds throughout, then gets generously drizzled with a smooth glaze.
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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: 280
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
  • 0.33 cup vegetable oil
  • 0.33 cup Greek yogurt
  • 2 lemons Zest for the batter.
  • 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 Use 2–3 tbsp as needed for a smooth drizzle.
  • 1 tsp lemon zest

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep and preheat
  1. Preheat oven to 350°F and grease a 9x5 loaf pan. Set the pan aside so the batter can go in right after mixing.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and poppy seeds together. Whisk just until the poppy seeds are evenly dispersed.
Mix wet ingredients
  1. Beat granulated sugar, eggs, vegetable oil, Greek yogurt, lemon zest, fresh lemon juice, and vanilla extract until smooth. The mixture should look glossy and fully combined.
Add zucchini
  1. Stir in grated zucchini that has been squeezed dry. Stop when the zucchini is evenly mixed through with no dry pockets.
Combine batter
  1. Fold the dry ingredients into the wet ingredients until just combined. Mix only until no flour streaks remain to keep the loaf tender.
Bake
  1. Pour batter into the prepared loaf pan and bake at 350°F for 50–58 minutes. Remove when a toothpick inserted in the center comes out clean and the top looks golden.
Cool and glaze
  1. Cool the loaf for 15 minutes. Keep it warm for the best drizzle flow.
  2. Whisk powdered sugar, lemon juice, and lemon zest until smooth, then pour generously over the warm loaf. Watch for the glaze to spread and set with a glossy finish.

Notes

For a clean slice, cool the loaf at least 15 minutes before glazing, then let it finish setting before cutting. Store covered in the refrigerator up to 5 days; freeze the baked loaf (unglazed or glazed) up to 2 months and thaw overnight in the fridge. For a dairy-light option, use plain nonfat Greek yogurt in the same amount.