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Zucchini Lemon Poppy Seed Bread

Best zucchini lemon poppy seed bread or muffins are the perfect summertime breakfast or dessert. Great shredded zucchini recipe with lemon zest that bakes up moist and delicious. Like our popular moist zucchini bread but with a zing of citrus!

Lemon-Poppy-seed-Zucchini-Bread

Lemon zucchini bread is killer, especially if you have a vegetable garden in your backyard that tends to go crazy with this green veggie. Bonus if you have a citrus tree in the back too, the rest you should have in your pantry and fridge so you can get going tonight. 😉 (affiliate links present)

Zucchini Poppy Seed Bread

Ok so if you have only baked one thing in a sweet loaf you are missing out. Creating a duo with fruit and veggies is the way to go. One adds lots of moisture while the other gives your creation a pop of flavor. Just like our coconut zucchini bread, after you combine your two faves you may never go back to the “regular” boring way.

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There is a key to adding a moisture filled ingredient into the mix, so listen up. When you add something like shredded carrots or zucchini you want to remove the excess moisture. To do this the easiest way is to fold a few paper towels in half and put under your shredder. When you have about 1 cup fold the towels over and press gently so the water is absorbed. Then fold it in at the end.

Zucchini Poppy Seed Bread

Lemon Poppy seed Zucchini Bread

Now the poppyseeds aren’t really a must, neither is the lemon either though. If you didn’t want one of them you could leave it out and make just zucchini lemon bread, or zucchini poppyseed bread. You get my drift.

  • 1/3 c butter unsalted, softened
  • Sugar
  • Sour cream, Greek yogurt or this is how to make lemon curd from scratch
  • Fresh lemon zest is a great add in
  • Lemon juice
  • Eggs
  • All purpose flour
  • Baking powder and baking soda
  • 1 cup zucchini grated and pressed inside paper towels to remove excess moisture before adding into batter
  • Poppy seeds

Lemon Glaze

  • 2 tbsp poppy seeds
  • 2 tbsp sugar
  • 4 tbsp water
  • 1 tbsp lemon juice

The glaze – frosting is of course optional but just gives it an extra WOW that everyone seems to enjoy. Other options would be to whisk together a bit of milk with powdered sugar, or spread on a tub of frosting that is already made. If you are gifting this, slices of dried lemons are pretty garnishes on top of this.

Zucchini Lemon Poppy Seed Muffins

Zucchini Lemon Poppy Seed Muffins

You can use this same batter to bake it in smaller forms too if you wanted. Jumbo muffins are sometimes good if you want them to bake faster. Regular sizes take about 18-20 minutes depending on your altitude and oven. You never want to over-bake so always check at the minimum timing for best results, I will talk about this more later too.

This is how long to bake mini muffins which are great for toddlers with little hands. The perfect size to snack on or have a few for an on the go breakfast. The fastest of them all at only about 11 minutes and you can make a bunch of them with the same amount as you would use as 1 loaf you see here.

Another fun idea is to make mini bundt cakes. Super pretty if you are making this as gifts. Just cool completely, wrap in cellophane with a pretty ribbon on the top. Same ingredients but has a flare to them just because of the shape of them.

Zucchini Lemon Bread

Zucchini Lemon Bread

Preheat the oven to 350 F. In a bowl, mix all-purpose flour, baking powder, baking soda and salt. Stir with a whisk. Cream together soft unsalted butter and sugar together. Add lemon juice, zest and sour cream in with sugar mix everything.

  • Incorporate eggs on low and mix again. In portions, add dry ingredients mix to the large bowl. This will make a thick dough.
  • Grate zucchini over a few paper towels.
    • Fold and gently press down to remove most of the moisture
  • Add shreds and poppy seeds into your butter mix.
  • Use spatula to gently fold in and incorporate.
  • Line loaf pan with parchment paper or spray with non stick spray.
  • Pour the batter in it. Cover with foil and bake for 20 minutes.
  • Then bake without foil for another 20 minutes until toothpick inserted comes out mostly clean with wet crumbs attached.
  • Make syrup from poppy seeds, water, sugar, lemon juice.
  • Heat until sugar dissolves and let cool. Remove the bread from the oven – it turns out quite tall with a dense crust.

Transfer the zucchini bread to a wire rack and pour over the syrup, being careful not to soak the top too much. Let the syrup dry on top (5 minutes) and you can cut the bread. You can even “bake” this like our Instant Pot lemon poppy seed cake without turning your oven on during the summertime if you like.

What-to-make-with-lots-of-zucchini

What to make with lots of zucchini

We have made a ton of other baked goods and quick breads with this veg over the years. Some of the most popular creations people love are the air fryer zucchini bread mini loaves and our pumpkin zucchini muffins.

Should I seed zucchini for bread?

Absolutely not, that would be a mess and they are edible. To add to bread all you need to do is cut the ends off, shred and roll them up in some paper towels to remove the excess moisture. Then gently fold in at the very end before pouring batter into your baking dish.

How to shred zucchini for zucchini bread without a grater?

You can shred zucchini in a food processor without a grater. You still do want to absorb the excess moisture before adding into your wet ingredients though so lay inside a few paper towels and gently press down to get that done.

How many zucchinis is 1 cup grated?

Every medium size zucchini equals 1 cup grated. There is a large range of sizes so that is an approximate amount of course but a good gage when buying produce if you don’t want a lot of excess.

To save leftovers you need to allow it to cool completely, only slice what you are eating then and there. Wrap tightly in plastic wrap or foil and slide into a freezer bag. Keep on the countertop for up to 3 days ideally, slicing a piece off at a time to enjoy.

Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!

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Zucchini Lemon Poppy Seed Bread

Best zucchini lemon poppy seed bread or muffins are the perfect summertime breakfast or dessert. Great shredded zucchini recipe with lemon.
Course Breakfast, Dessert
Cuisine American
Keyword bread, lemon, muffins, poppy seed, zucchini
Prep Time 15 minutes
Cook Time 40 minutes
Servings 12
Calories 184kcal
Author The Typical Mom

Equipment

Ingredients

Instructions

  • Preheat the oven to 350F. In a bowl, mix all-purpose flour, baking powder, baking soda and salt. Stir with a whisk. Cream together soft unsalted butter and sugar together in a bowl. Add lemon juice, zest and sour cream in with sugar mix everything.
  • Incorporate eggs on low and mix again. In portions, add flour dry ingredient mixture to the bowl. This will make a thick dough.
  • Grate zucchini over a few paper towels, fold and gently press down to remove most of the moisture, add that and poppy seeds into your butter mix. Use spatula to gently fold in and incorporate.
  • Line loaf pan with parchment paper or spray with non stick spray. Pour the batter in it. Cover with foil and bake for 20 minutes. Then bake without foil for another 20 minutes.
  • Make syrup from poppy seeds, water, sugar, lemon juice. Heat until sugar dissolves and let cool. Remove the bread from the oven – it turns out quite tall with a dense crust.
  • Transfer the zucchini bread to a wire rack and pour over the syrup, being careful not to soak the top too much. Let the syrup dry on top (5 minutes) and you can cut the bread.

Video

Nutrition Facts
Zucchini Lemon Poppy Seed Bread
Amount Per Serving (1 oz)
Calories 184 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 57mg19%
Sodium 106mg5%
Potassium 140mg4%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 11g12%
Protein 4g8%
Vitamin A 268IU5%
Vitamin C 4mg5%
Calcium 75mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Zucchini Lemon Poppy Seed Bread
Recipe Rating




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