Lemon Poppyseed Zucchini Bread
This Lemon Poppyseed Zucchini Bread is moist, tender, and bursting with fresh lemon flavor. Made with grated zucchini, bright citrus zest, and crunchy poppy seeds, this easy quick bread is lightly sweet, beautifully soft, and perfect for breakfast, snacking, or sharing. No mixer required and always a crowd favorite.
Ingredients
- For the Bread
- 1 ½ cups finely grated zucchini lightly squeezed
- 2 large eggs room temperature
- ¾ cup granulated sugar
- ½ cup neutral oil vegetable or avocado oil
- 2 tbsp fresh lemon juice
- 1 tbsp fresh lemon zest
- 1 tsp vanilla extract
- Dry Ingredients
- 1 ¾ cups all-purpose flour spooned and leveled
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp poppy seeds
- For the Pan
- Cooking spray or parchment paper
Instructions
- Preheat oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper.
- Grate zucchini and gently squeeze out excess moisture.
- In a large bowl, whisk together eggs, sugar, oil, lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk flour, baking powder, baking soda, salt, and poppy seeds.
- Add dry ingredients to wet ingredients and stir just until combined.
- Fold in grated zucchini gently.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Lightly squeezing zucchini prevents soggy bread while keeping it moist.
- Avoid overmixing to maintain a tender crumb.
- Flavor deepens after resting—this bread tastes even better the next day.