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Three golden loaves of Zucchini Lemon Poppy Seed Bread cooling on black wire racks on a wooden table.
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5 from 1 vote

Zucchini Lemon Poppy Seed Bread

A moist, bright, and flavorful quick bread that pairs garden-fresh zucchini with zesty lemon and crunchy poppy seeds—perfect for breakfast, snacks, or sharing with friends.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: comfort food, crowd-pleaser, freezer-friendly, from the garden, holiday, make-ahead, summer
Servings: 20 slices (2 loaves)
Calories: 188kcal
Author: Angela Judd

Equipment

Ingredients

  • 8 oz. cream cheese softened
  • 1 ½ cups sugar
  • 2/3 cup oil or applesauce see note
  • 3 eggs
  • ½ teaspoon lemon extract
  • 1 teaspoon vanilla
  • 1 teaspoon grated lemon zest fresh or freeze-dried
  • 2 tablespoons poppy seeds
  • 2 cups grated zucchini fresh or freeze-dried, see note if using freeze-dried
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder

For Lemon Glaze (See Note)

  • 1 cup powdered sugar Optional
  • 2 tablespoons lemon juice Optional

Instructions

  • Start by preheating your oven to 325°F and greasing two loaf pans. In a large bowl, cream together cream cheese, sugar, and oil or applesauce.
    Close-up of creamy, white yogurt or whipped cream with a smooth and slightly textured surface—perfect for topping a slice of Zucchini Lemon Poppy Seed Bread.
  • Once the mixture is creamy, add eggs, lemon extract, vanilla, lemon zest, poppy seeds. Mix thoroughly.
    A close-up of a food processor mixing a creamy, speckled mixture for Zucchini Lemon Poppy Seed Bread.
  • Next, fold in grated zucchini until well incorporated into the mixture.
    Whole zucchinis on a table with a jar of dried zucchini strips and a small bowl of dried strips—perfect for adding to your favorite zucchini bread or even Zucchini Lemon Poppy Seed Bread recipes.
  • In a separate bowl, combine flour, salt, baking soda, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing just until everything is blended.
    Close-up of thick, creamy batter for Zucchini Lemon Poppy Seed Bread, with visible poppy seeds and green zucchini shreds mixed in.
  • Divide the batter between the two prepared loaf pans.
    Close-up of two loaf pans filled with unbaked Zucchini Lemon Poppy Seed Bread batter, speckled with poppy seeds.
  • Bake for 45-60 minutes or until a toothpick inserted into the center comes out clean.
    Two loaves of zucchini bread with a golden-brown crust baking in a metal oven.
  • Once baked, if desired, dust the bread with powdered sugar or drizzle with a lemon glaze (see note) for extra flavor and sweetness.
    A loaf of homemade Zucchini Lemon Poppy Seed Bread sits on a light wooden surface.

Notes

  • Fresh or freeze-dried lemon zest: Use as is. No need to rehydrate first. 
  • Homemade applesauce: You can use this instead of oil in the recipe. This not only adds flavor but also reduces the fat content of your bread. Learn how to grow your own apples in this guide.
  • Fresh or freeze-dried zucchini: Fresh zucchini can be grated directly into the batter. If you're using freeze-dried zucchini, rehydrate it first by soaking it in water.
  • To make lemon glaze: Combine 1 cup powdered sugar with 2 to 3 tablespoons of fresh lemon juice and drizzle over warm bread.

Nutrition

Calories: 188kcal | Carbohydrates: 32g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 224mg | Potassium: 119mg | Fiber: 1g | Sugar: 17g | Vitamin A: 238IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg
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