Zucchini Lemon Poppy Seed Bread with Fresh or Freeze-Dried Ingredients

By: Angela Judd | Updated: June 12, 2026

One of my favorite parts of gardening is finding delicious ways to use what the garden is producing. This zucchini lemon poppy seed bread combines several ingredients we often have on hand—fresh zucchini from the garden, lemons from our citrus trees, eggs from our chickens, and apples from our trees. It’s a recipe I find myself making again and again throughout the year.

There’s something especially satisfying about grating a freshly harvested zucchini and turning it into a loaf of bread that fills the kitchen with the bright scent of lemon while it bakes. The zucchini keeps the bread moist, the lemon adds fresh flavor, and the poppy seeds give it just the right amount of texture. It’s simple, delicious, and a favorite with family and friends.

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

Key Takeaways: Zucchini Lemon Poppy Seed Bread

This article shares a family favorite recipe: Zucchini Lemon Poppy Seed Bread, perfect for using fresh garden ingredients.
You can enjoy this bread all year round by freeze-drying lemons and zucchini.
The recipe is easy and uses either fresh or freeze-dried ingredients, including homemade applesauce for flavor.
The bread doubles easily, freezes well, and can be topped with a simple lemon glaze.
Explore other recipes like Roselle Citrus Tea and Make Ahead Sweet Potato Casserole for complementary dishes.

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.

Jump to Recipe

One of the reasons I love this recipe so much is that I can make it year-round, even when zucchini isn’t in season. I freeze-dry lemon peels and grind them into a flavorful lemon powder that adds fresh citrus flavor to baked goods. When the garden is overflowing with zucchini and summer squash, I grate or chop the extras and freeze-dry them for later use. Having those ingredients preserved and ready to use means we can enjoy this garden-inspired bread long after the harvest season has ended. Learn more about how to freeze-dry fresh produce in this post.

Two jars of dried squash held in hands beside jars and fresh zucchini on a kitchen counter, perfect for making zucchini bread or adding to a Zucchini Lemon Poppy Seed Bread recipe. — Freeze-dried lemon peel and freeze-dried zucchini

So, let’s get started. I hope you’ll enjoy baking (and eating) this Zucchini Lemon Poppy Seed Bread as much as we do. Happy baking!

Why You’ll Love This Recipe:

Bright, fresh lemon flavor in every bite
Moist and tender thanks to shredded zucchini
A delicious way to use extra garden zucchini
Easy to make with simple pantry ingredients
Perfect for breakfast, snacks, or dessert
Can be made with fresh or freeze-dried zucchini
Great for sharing with friends, family, and neighbors

This Zucchini Lemon Poppy Seed Bread doubles easily and freezes well. Allow the bread to cool completely before freezing. This helps maintain the bread’s texture and prevents it from becoming soggy when defrosted. Wrap the cooled bread in two layers of foil. The bread can then be frozen for up to 2-3 months.

Freeze-drying has made it possible for us to enjoy many of our garden harvests year-round. I often freeze-dry zucchini, lemon zest, herbs, and other produce so they’re ready whenever I need them for recipes. If you’re interested in getting started, learn more about freeze-drying and the freeze dryer I use.

Shredded zucchini on a tray and jars filled with dried shredded zucchini beside fresh zucchinis.

Key Ingredients:

Labeled baking ingredients on a wooden table: flour, eggs, zucchini, lemon, sugar, cream cheese, and more.

Fresh or Freeze-Dried Zucchini:

Zucchini adds moisture and tenderness to this quick bread without overpowering the flavor. It’s one of my favorite ways to use up an abundant summer zucchini harvest, and it helps keep the bread soft for days. In this recipe, I use one medium zucchini to get two cups of grated zucchini.
If you’re using freeze-dried zucchini, rehydrate it first by soaking it in warm water. Let it sit for 10-15 minutes, then drain excess water off and measure 2 cups of rehydrated zucchini to use.

Learn how to grow zucchini in this post.

Lemon Juice and Zest:

Fresh lemon juice and fresh or freeze-dried lemon zest give this bread its bright, fresh flavor. The citrus balances the sweetness and pairs perfectly with the mild flavor of zucchini and the crunch of poppy seeds.
If you’re using freeze-dried zest, you can use it as is. No rehydrating needed!

Find out how to grow citrus in Arizona here.

Applesauce:

Unsweetened applesauce is my favorite way to make this zucchini lemon poppy seed bread a littlehealthier without sacrificing flavor or texture. It keeps the bread incredibly moist and tender while reducing the amount of fat. The mild flavor blends seamlessly with the lemon and zucchini, creating a loaf that’s soft, delicious, and just a little lighter.
When our apple trees are producing, one of my favorite ways to preserve the harvest is by making homemade applesauce. I often make large batches to can so we can enjoy it year-round. I love having homemade applesauce in the pantry—not only for snacking, but also for baking recipes like this zucchini lemon poppy seed bread. If you’d like to make your own, this is the recipe I use when canning applesauce.

Learn more about how to grow your own apple trees here.

Lemons, hands holding zucchinis, and a bowl of applesauce arranged in a three-part collage.

Optional Lemon Glaze:

While this bread is delicious on its own, I love adding a simple lemon glaze when I want a little extra lemon flavor. It’s quick to mix together and adds the perfect sweet-tart finish to each slice. If you have fresh lemons on hand, it’s well worth the extra few minutes. Just whisk together powdered sugar and fresh lemon juice until smooth, then drizzle it over the cooled loaves.

How to Make Lemon Poppy Seed Bread:

Two metal loaf pans sprayed with nonstick cooking spray, placed side by side on a marble countertop.

Step 1: Preheat the oven to 325°F. Grease two loaf pans and set them aside.

Electric hand mixer blending creamy batter in a clear glass bowl on a white surface.

Step 2: In a large bowl, cream together the softened cream cheese, sugar, and applesauce until smooth and creamy.

Electric mixer blending poppy seed cake batter in a glass bowl on a marble surface.

Step 3: Mix in the eggs, lemon juice, vanilla, lemon zest, and poppy seeds until well combined.

Electric mixer blending zucchini bread batter in a glass bowl on a marble countertop.

Step 4: Add the grated zucchini and gently fold it into the batter until evenly distributed.

A glass bowl of flour, salt, and baking powder being whisked together on a marble surface.

Step 5: In a separate bowl, whisk together the flour, salt, baking soda, and baking powder.

Glass bowl with poppy seed batter being mixed, some dry flour still visible, spatula in bowl.

Step 6: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to over mix.

Two loaf pans filled with uncooked poppy seed bread batter on a marble countertop.

Step 7: Divide the batter evenly between the prepared loaf pans. Bake for 45–60 minutes, or until a toothpick inserted into the center comes out clean.

Two lemon poppy seed loaves with icing drizzle on a cooling rack, next to lemons and a bowl of glaze.

Step 8: Let the loaves cool before removing them from the pans. If desired, dust with powdered sugar or drizzle with lemon glaze before serving.

Best Recipe for Zucchini - Carla’s Calabacitas

Looking for zucchini recipes? We love using extra zucchini in Carla’s Calabacitas.

Angela Judd

Zucchini Lemon Poppy Seed Bread

5 from 1 vote

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.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 20 slices (2 loaves)

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 188

Ingredients Equipment Method Nutrition Notes

Ingredients

8 oz. cream cheese softened
1 ½ cups sugar
2/3 cup oil or applesauce see note
3 eggs
1 tablespoon fresh lemon juice
1 teaspoon vanilla
1 teaspoon grated lemon zest fresh or freeze-dried
2 tablespoons poppy seeds
2 cups grated zucchini about 1 medium zucchini, see note
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

Equipment

Method

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.
Once the mixture is creamy, add eggs, lemon extract, vanilla, lemon zest, poppy seeds. Mix thoroughly.
Next, fold in grated zucchini until well incorporated into the mixture.
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.
Divide the batter between the two prepared loaf pans.
Bake for 45-60 minutes or until a toothpick inserted into the center comes out clean.
Once baked, if desired, dust the bread with powdered sugar or drizzle with a lemon glaze (see note) for extra flavor and sweetness.

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.
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 for 10-15 minutes, discarding extra water, and measuring 2 cups.
To make lemon glaze: Combine 1 cup powdered sugar with 2 to 3 tablespoons of fresh lemon juice and drizzle over warm bread.