Lemon Poppy Seed Zucchini Bread

4.6
(5)
5 Reviews
3 Photos

This bright, lemon poppy seed zucchini bread is slightly denser than traditional zucchini bread, but every bite is bursting with refreshing flavor and utterly delicious!

Submitted by Diana Karolak
Updated on January 5, 2025
3
3
Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins
Servings:
24
Yield:
2 (9x5-inch) loaves
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Ingredients

Original recipe (1X) yields 24 servings

  • 3 large eggs

  • 2 cups shredded zucchini

  • 1 ⅔ cups white sugar

  • ¾ cup vegetable oil

  • 2 teaspoons lemon extract

  • 2 teaspoons poppy seeds

  • 3 cups all-purpose flour

  • 1 ½ teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1 teaspoon salt

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.

  2. Beat eggs in a large bowl. Add zucchini, sugar, oil, lemon extract, and poppy seeds. Stir to combine. Add flour, baking powder, baking soda, cinnamon, and salt. Mix thoroughly. Pour batter into the prepared pans.

  3. Bake in the preheated oven until a toothpick inserted in the center of loaves comes out clean, about 1 hour.

Nutrition Facts (per serving)

181 Calories
8g Fat
26g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 181
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 7%
Cholesterol 21mg 7%
Sodium 188mg 8%
Total Carbohydrate 26g 9%
Dietary Fiber 1g 2%
Total Sugars 14g
Protein 2g 5%
Calcium 27mg 2%
Iron 1mg 5%
Potassium 27mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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