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Lemon poppy seed bread and zucchini bread are combined in this easy to make Glazed Lemon Poppy Seed Zucchini Bread.

Glazed Lemon Poppy Seed Zucchini Bread | www.tasteandtellblog.com

I think I’m not in the norm this year. I don’t have a zucchini plant that is overflowing. I don’t have neighbors that are leaving bags of zucchini on my doorstep. But still, I keep finding myself drawn to the zucchini.

It happens every year for me, though. I love this vegetable. Whether in a dinner recipe or dessert, I look forward to this time of year when the zucchini is plentiful and cheap. (And often free!)

I know that a lot of people are already moving onto pumpkin and apple, but you’ll have to bear with me for a few more weeks of the end of summer bounty- the zucchini, peaches, corn. There will be pumpkin, but I am savoring the end of summer for as long as possible.

Glazed Lemon Poppy Seed Zucchini Bread | www.tasteandtellblog.com

So how about zucchini for breakfast? Or for dessert? Either way, you’ll be a happy camper with a slice of this bread. It combines two of my favorites – lemon poppy seed bread and zucchini bread. And the glaze? Totally a must for lemon lovers.

As with a lot of quick breads, I think this is best on the second day. Don’t get me wrong – it’s great the day you make it, but the next day when the flavors have had a chance to meld and mingle – it’s oh, so good. I sent one loaf of this to work with my husband because I was afraid I would devour both loaves myself if they were both home.

How about you? Are you still loving the zucchini season?

Glazed Lemon Poppy Seed Zucchini Bread | www.tasteandtellblog.com

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Glazed Lemon Poppy Seed Zucchini Bread
Prep time
Cook time
Lemon poppy seed bread and zucchini bread are combined in this easy to make Glazed Lemon Poppy Seed Zucchini Bread.
Serves: 2 9x5-inch loaves
  • 4 cups flour
  • 1½ cups sugar
  • 1 package (3.4 oz) instant lemon pudding mix
  • 1½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 4 eggs
  • 1¼ cups milk
  • 1 cup vegetable oil
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon extract
  • zest of 1 lemon
  • 2 cups shredded zucchini
  • ¼ cup poppy seeds
  • 3 cups powdered sugar
  • Juice from 2 lemons
  1. Preheat the oven to 350F. Grease two 9x5-inch loaf pans.
  2. In a large bowl, mix together the flour, sugar, pudding mix, baking soda, baking powder and salt. In another bowl, mix together the eggs, milk, vegetable oil, lemon juice, lemon extract and lemon zest. Gently stir the wet ingredients into the dry ingredients. Fold in the zucchini and the poppy seeds.
  3. Pour the batter evenly into the greased loaf pans. Bake for 50-55 minutes, or until a tester inserted in the center comes out clean. Cool for 10 minutes, then remove from the pans to cool completely.
  4. When cool, make the glaze: In a bowl, whisk together the powdered sugar and lemon juice until smooth. Pour evenly over the two loaves. Let the glaze set up, about 10 minutes.

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33 Responses to Glazed Lemon Poppy Seed Zucchini Bread

  1. What a pretty bread! Last night I made my first pumpkin recipe, BUT I, like you, am still excited about the summer flavors and ingredients – especially zucchini! I have some at home just waiting to be baked into a bread like this. The lemon and zucchini is an excellent combo!

  2. Unlike you, I am drowning in zucchini right now. The summer veggies are coming in, so i really need a place to put them besides in pasta!
    I think you convinced me that zucchini can work in sweet breads if it can handle the classic of lemon and poppy seed.

  3. This would definitely be a hit in my house! Yum!

  4. Tieghan says:

    Oh it is so pretty! Yes, I am a zucchini lover! I love it all year round, but sadly I have not done too much baking with it this year. I blame that mostly on the fact that is gets used in savory dishes before I can even think about baking with it. But I mean this bread is just gorgeous and that glaze? YUM! I have to set some aside on make this!

  5. I completely agree about quick breads being better the next day. There’s something about a chilled slice of zucchini bread that’s irresistible to me. This one is absolutely gorgeous, Deb. Oh, that glaze!

  6. I have been craving lemon poppyseed bread like crazy lately, and I have a bunch of shredded zucchini in my freezer waiting to be used. Perfect timing, I think so! ๐Ÿ™‚

  7. Annalise says:

    This sounds fabulous! Love another bread to use my zucchini in!

  8. Yay…so excited to see that I’m not the only one still holding on to summer just a little bit longer ๐Ÿ™‚ You’ve just combined two of my favorites breads into one…I love it! Looks so delicious!

  9. I need this in my life! I adore poppy seed cake but you just made it even more amazing by adding zucchini to it!

  10. I’ve been using zucchini like crazy lately and can’t seem to get enough of it. This bread looks so bright and refreshing, and I think zucchini sounds like a wonderful addition to the lemons and poppy seeds!

  11. Kalyn says:

    I’m definitely sticking with zucchini for a few more weeks, and this look amazing.

  12. I love both lemon poppy seed bread and zucchini bread, so I know I’d love your fusion of the two!

  13. Nutmeg Nanny says:

    YUM!! I love lemon breads ๐Ÿ™‚ this recipe is fanastic

  14. Melissa says:

    I would love to try this! But I would like to know how much lemon juice is in the wet ingredients and how much is in the glaze, because it does not say. ๐Ÿ™‚

    • Deborah says:

      Melissa – the 3 tablespoons of juice go into the bread and the juice from the 2 lemons goes in the glaze. I hope you love it!

  15. Joanne says:

    I am pretty much obsessed with lemon poppy seed baked goods…and adding a vegetable to it is just the icing on the cake!

  16. Love this combination of two of my favourite quick breads – pinned! My zucchini plant got sick this year ๐Ÿ™ but I think I’ll get enough to make this!

  17. Wow – what a beautiful photo. Makes me want to reach into my screen and eat that! I love zucchini too, so it’s a win/win!

  18. Amrita says:

    I love how the icing is suspended in mid-animation. Big fab of poppy-seed cakes, anything with zucchini in it and of course lemon glaze! Lovely photographs.

  19. I adore lemon poppyseed, Deborah. I have to try this zucchini bread! It looks so moist and soft – that pudding mix is miraculous!

  20. This bread is so gorgeous Deborah!! I’m loving all those poppy seeds running through it.

  21. I love how you’re able to sneak in some zucchini in this glorious loaf!

  22. Ingrid says:

    I made this last night and it was delicious!! My husband and Mother-in-law said it was the best, so flavourful and moist! Deborah, this recipe will be used over and over at our house! Thanks!

  23. Sarina says:

    I made this two days ago – it is divine. Today it’s still moist and delectable. My 5yo loves it and was surprised when I told her that it had zucchini in it (which she doesn’t ordinarily eat). Definitely a winner in my house! It’s made more than enough to enjoy fresh for a couple of days and also to slice up and freeze for school lunches.

  24. Jaclyn says:

    You have no idea how bad I wish I could reach through the screen and grab two slices – or three or four because this looks unbelievably good!!

  25. I love zucchini all year around and need to get to baking it as I have yet to this season. So sad as zucchini bread is one my fav’s! And so is lemon poppyseed so you have totally won me over here ๐Ÿ™‚

  26. Nichole says:

    Just wondering if you press the shredded zucchini to absorb some of the extra moisture?

    • Deborah says:

      I didn’t. But I did use smaller zucchini. If you use larger zucchini, just make sure you remove the seeds. But the moisture shouldn’t be a problem.

  27. Laura says:

    Yes! I’m absolutely loving courgette season! I only tried them this year for the first time but I absolutely live to bake with them. I still have loads more ideas and am pretty sad that I won’t get to try them all before the soon is over. This looks delicious by the way =)

  28. lane says:

    any clues about the icing?

    • Deborah says:

      The icing is in the recipe – it’s included at the end. Let me know if you are looking for something else!

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