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Easy Lemon Poppy Seed Zucchini Bread

A moist, flavorful, and incredibly easy zucchini bread bursting with lemon and poppy seed flavor, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Servings 12 slices

Equipment

  • Loaf pan 9x5 inch
  • Mixing bowls
  • Whisk
  • Electric mixer optional, for creaming butter and sugar
  • Grater for zucchini
  • Wooden skewer or toothpick for testing doneness
  • Wire rack for cooling

Ingredients
  

For the Bread

  • 1 cup butter room temperature
  • 2 cups sugar
  • 0.75 cup plain Greek yogurt
  • 1 tablespoon lemon juice freshly squeezed
  • 2 teaspoons lemon zest divided
  • 3 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 0.25 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2 cups zucchini grated
  • 2 tablespoons poppy seeds

For the Glaze

  • 1 cup powdered sugar
  • 1 tablespoon lemon juice
  • extra lemon zest for garnish (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease and flour a 9x5 inch loaf pan.
  • In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
    1 cup butter
  • Beat in the Greek yogurt, 1 tablespoon of lemon juice, and 1 teaspoon of lemon zest until well combined.
    1 cup butter
  • Add the eggs one at a time, beating well after each addition.
    1 cup butter
  • In a separate bowl, whisk together the flour, baking soda, salt, and baking powder.
    1 cup butter
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
    1 cup butter
  • Stir in the vanilla extract, grated zucchini, poppy seeds, and the remaining 1 teaspoon of lemon zest.
    1 cup butter
  • Pour the batter into the prepared loaf pan and spread evenly.
  • Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Let the bread cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
  • While the bread is cooling, whisk together the powdered sugar and 1 tablespoon of lemon juice to make the glaze.
    1 cup butter
  • Once the bread is completely cool, drizzle the glaze over the top and sprinkle with extra lemon zest, if desired.
    1 cup butter

Notes

For the best texture, grate your zucchini using the large holes of a box grater. Ensure your butter and eggs are at room temperature. Don't overmix the batter.