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

In this blog post, I’ll share one of my family’s favorite recipes: Zucchini Lemon Poppy Seed Bread. It’s a great way to use my garden’s fresh lemons, zucchini, eggs, and apples. I love how the smell fills my kitchen when baking; the taste is amazing. Using homegrown ingredients makes it even better.

I really enjoy recipes that use ingredients from my garden, and this one is no different. Thanks to freeze-drying, we can now enjoy the delicious taste of this bread made with fresh produce all year round. I freeze dry lemon peels for a tasty lemon powder that adds fresh lemon flavor. When there is an abundance of zucchini or other squash, I grate or chop them and then freeze-dry them for later use. Learn more about how to freeze-dry in this post.

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.

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This recipe is easy to make and worth trying, especially if you’ve got a surplus of zucchini in your garden. The lemon adds a refreshing taste, and the poppy seeds give the bread a nice crunch.

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!

Recipe 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.

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.

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

Zucchini Lemon Poppy Seed Bread

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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.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 20 slices (2 loaves)

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 188

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 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

Equipment

• Food Dehydrator
• Loaf Pans

Method

 

1. 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.
   
2. Once the mixture is creamy, add eggs, lemon extract, vanilla, lemon zest, poppy seeds. Mix thoroughly.
   
3. Next, fold in grated zucchini until well incorporated into the mixture.
   
4. 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.
   
5. Divide the batter between the two prepared loaf pans.
   
6. Bake for 45-60 minutes or until a toothpick inserted into the center comes out clean.
   
7. 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. 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.

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Check Out My Other Favorite Recipes:

Roselle Citrus Tea – A bright, lightly tart tea that pairs perfectly with the lemony notes in this zucchini poppy seed bread.

Make Ahead Sweet Potato Casserole – A cozy, make-ahead dish that balances the fresh citrus flavors of this bread for brunch or gatherings.

Best Recipes for Anna Apples – Serve sweet, seasonal apple recipes alongside this bread for a fresh fall or garden-to-table flavor combo.

The Best Homemade Lemonade Recipe – Fresh, simple and perfectly complements the citrusy flavor of this bread beautifully.