If you’ve never sunk your teeth into a perfectly moist slice of Zucchini Bread, you are about to discover a new obsession. This isn’t just any quick bread: it’s a symphony of bright lemon, crunchy poppy seeds, and an ultra-tender crumb filled with garden-fresh zucchini. The vibrant citrus glaze takes it over the top. Whether you want something special for breakfast, your afternoon coffee, or a sweet nibble after dinner, this Zucchini Bread is a welcome treat—crisp on top, super soft in the center, and bursting with flavor in every bite.

Ingredients You’ll Need

Ingredients You’ll Need

Baking Zucchini Bread couldn’t be easier, and each ingredient brings its own bit of magic to the loaf. The key is to use quality, fresh ingredients so every bite has the perfect balance of tenderness, citrus zing, and rich flavor.

Eggs: Two large eggs bind everything together, adding richness and structure to the bread.
Vegetable Oil: Gives the loaf a delicate, moist crumb and keeps it tender for days.
Lemon Zest: The zest from a fresh lemon explodes with citrusy aroma and elevates the overall flavor.
Lemon Juice: Not only flavors the bread and glaze but also helps keep the loaf fresh and bright.
Granulated Sugar: Sweetens the bread while aiding in a golden, caramelized edge.
Baking Powder: Ensures the bread rises to perfection, giving it that beautiful dome.
Baking Soda: Works alongside the lemon juice to give a little extra lift and softness.
Salt: Just a pinch brings all of the flavors into perfect harmony.
All-Purpose Flour: Provides the structure for your loaf while letting the delicate texture shine.
Shredded Zucchini: Moistens the batter and practically melts into the bread, making every crumb tender.
Poppy Seeds: Add a playful crunch and attractive speckles throughout the loaf.
Powdered Sugar (for glaze): Gives the drizzle its smooth, snowy-white finish.
Extra Lemon Juice and/or Milk or Cream (for glaze): Adjusts the glaze’s tartness and brings it to the right consistency.

How to Make Zucchini Bread

Step 1: Prepare the Pan and Oven

Start by preheating your oven to 350°F. Grease a 9×5-inch loaf pan, and for easy removal, line the bottom and sides with parchment paper. Trust me, this makes lifting out your gorgeous Zucchini Bread a breeze once it’s cooled.

Step 2: Combine Wet Ingredients

In a large mixing bowl, whisk together the eggs, vegetable oil, lemon zest, lemon juice, and sugar. Whisk until the mixture is smooth and looks pale and creamy—it’ll form the tasty backbone of your bread!

Step 3: Add Leaveners and Salt

Sprinkle in the baking powder, baking soda, and salt. Give the mixture a quick whisk to blend it all in. These little additions ensure your Zucchini Bread bakes up beautifully light and even.

Step 4: Fold in the Flour

Add the all-purpose flour to your wet mixture. With a gentle hand, fold until you have a thick, uniform batter. Don’t overmix—just stir until no flour streaks remain for a lusciously tender loaf.

Step 5: Add Zucchini and Poppy Seeds

Gently fold in the shredded zucchini and poppy seeds. The zucchini will look plentiful at first but melts into the crumb as it bakes. This step is where the fun starts—the poppy seeds and zucchini speckles promise gorgeous texture.

Step 6: Bake

Pour the batter into your prepared pan and smooth out the top for an even finish. Bake in the center of your oven for 60 to 65 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let it cool in the pan for 10 minutes before transferring to a rack to cool completely.

Step 7: Glaze the Zucchini Bread

Once cool, whisk together the powdered sugar and enough lemon juice (or a combination of lemon juice and milk/cream) to create a thick, pourable glaze. Drizzle it generously over the top of your Zucchini Bread, then allow the glaze to set before slicing. The sweet-tart finish is pure dessert bliss!

How to Serve Zucchini Bread

Garnishes

A simple drizzle of the lemon glaze is pure perfection, but you can take it a step further by sprinkling a little extra lemon zest or a scattering of poppy seeds on top. Even a handful of toasted slivered almonds can add a beautiful crunch and a bit of elegance.

Side Dishes

Zucchini Bread shines as a breakfast star with just a cup of coffee or tea, but it’s also wonderful served with Greek yogurt and fresh berries for a well-rounded morning meal. For a dessert-worthy finish, pair slices with a scoop of vanilla ice cream or a dollop of whipped cream.

Creative Ways to Present

For parties or picnics, slice your Zucchini Bread into small cubes and serve them on a platter with toothpicks—instantly turning it into bite-sized treats. Try toasting slices briefly and spreading with a swipe of salted butter or mascarpone cheese for a truly decadent snack.

Make Ahead and Storage

Storing Leftovers

Wrap your Zucchini Bread tightly in plastic wrap or store it in an airtight container at room temperature. It stays tender and flavorful for up to 3 days, so it’s perfect for baking ahead and snacking all week.

Freezing

To freeze, let the bread cool completely, then wrap the whole loaf or individual slices in plastic wrap followed by a layer of foil, or pop them in a zip-top freezer bag. It keeps wonderfully for up to three months. Thaw at room temperature and your Zucchini Bread will taste just as fresh as the day you made it.

Reheating

Gently reheat slices in the microwave for 10-15 seconds, or in a toaster oven for a warm treat. If you love a touch of crispiness, toasting brings out an especially delicious edge!

FAQs

Can I use whole wheat flour for my Zucchini Bread?

Absolutely! You can replace half or all of the all-purpose flour with whole wheat for a heartier, slightly nutty loaf. Just note that the bread will be denser, so consider starting with a half-and-half blend the first time you experiment.

Should I peel the zucchini before shredding?

No need! The skin on zucchini is thin and tender, plus it adds lovely flecks of green throughout the bread. Just wash well, trim the ends, and shred away—no peeling required.

Why do I need to squeeze excess moisture from the shredded zucchini?

For this recipe, you don’t need to go overboard with squeezing as a little extra moisture keeps the bread soft. Just lightly pat the shredded zucchini if it seems excessively wet—an ultra-moist loaf is part of the charm!

Can I add extras like nuts or dried fruit?

Definitely! Toasted walnuts, pecans, or even a handful of dried cranberries can be stirred into the batter for extra crunch or bursts of sweetness. Just keep add-ins to about 1/2 cup so the texture remains perfect.

Is this Zucchini Bread recipe suitable for muffins?

Yes! Divide the batter among lined muffin tins and bake at 350°F for 18-22 minutes, or until a toothpick comes out clean. You’ll get about 12 to 14 gloriously lemony muffins with all the charm of the full loaf.

Final Thoughts

Zucchini Bread like this is more than just a way to use garden veggies—it’s a bright, flavorful, and irresistibly moist treat that’s perfect for sharing (or keeping to yourself!). I hope you’re inspired to whip up a loaf soon. Once you try it, I’m confident it’ll have a permanent place in your kitchen, just like it does in mine.