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Lemon Poppy Seed Zucchini Bread That Stays Moist — Kid-Friendly Breakfast Slices Pinterest recipe pin

Lemon Poppy Seed Zucchini Bread

A moist quick bread combining grated zucchini, fresh lemon, and poppy seeds for tender slices with bright citrus flavor—perfect for breakfast, snacks, or lunchboxes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups 220 g all-purpose flour
  • 1/2 cup 60 g poppy seeds
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 3/4 cup 150 g granulated sugar
  • 1/4 cup 50 g packed light brown sugar (optional)
  • 2 large eggs room temperature
  • 3/4 cup 180 ml neutral oil (canola or vegetable)
  • 1/2 cup 120 ml buttermilk (or 1/2 cup milk + 1/2 tablespoon vinegar, rested 5 minutes)
  • Zest of 2 lemons about 2 tablespoons, divided
  • 2 tablespoons fresh lemon juice
  • 1 1/2 cups about 300 g drained grated zucchini (from ~2 medium zucchini), excess liquid squeezed out
  • 1 teaspoon vanilla extract
Lemon glaze (optional)
  • 1 cup 120 g powdered sugar
  • 1 –2 tablespoons fresh lemon juice

Equipment

  • 1 9×5-inch loaf pan
  • 1 Box grater or food processor with grater disk
  • 1 Wire rack

Method
 

Prepare ingredients and oven
  1. Preheat oven to 425°F. Grease a 9×5-inch loaf pan and line with parchment if desired for easy removal.
  2. Grate zucchini on the large holes, place grated zucchini in a clean dish towel, and squeeze firmly to remove excess moisture; measure 1 1/2 cups drained zucchini.
Dry ingredients
  1. In a medium bowl whisk together flour, poppy seeds, baking powder, baking soda, and salt until evenly combined.
Wet ingredients
  1. In a large bowl whisk granulated sugar, brown sugar (if using), lemon zest (reserve 1 teaspoon for glaze), and eggs until the mixture lightens slightly.
  2. Whisk in oil, buttermilk, lemon juice, and vanilla until smooth, then fold in the drained grated zucchini.
Combine and bake
  1. Gently fold the dry ingredients into the wet ingredients until just combined; avoid overmixing.
  2. Pour batter into the prepared loaf pan and smooth the top.
  3. Bake at 425°F for 10 minutes, then reduce oven temperature to 350°F without opening the oven and bake an additional 45–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the top springs back.
  4. Remove loaf from oven and cool in pan for 15 minutes, then transfer to a wire rack to cool 30–45 minutes before slicing.
Glaze
  1. If using glaze, whisk powdered sugar with 1–2 tablespoons lemon juice until pourable and drizzle over the cooled loaf; allow glaze to set before slicing.

Notes

Squeeze grated zucchini well to avoid excess moisture; the brief high-heat start helps the loaf rise and set. For muffins, bake at 375°F for 18–22 minutes. Store wrapped in the refrigerator up to 5 days or freeze wrapped for up to 3 months.