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Lemon Poppy Seed Zucchini Bread

recipe

Zesty goodness.

What better way to level up the traditional lemon poppy seed loaf than by tossing a few grated zucchini into the mix? Subtly sweet and not too oily... Would you believe me if I told you that this healthier option is actually better than the original? Tasting is believing! Check out the full recipe video on YouTube.

  • Oil or Butter to grease loaf pan
  • 2 Large Zucchini, Grated
  • 2 Cups All-Purpose Flour (plus a few extra Tbsp, if needed)
  • 2 tsp Baking Powder
  • 1.5 tsp Baking Soda
  • 3/4 tsp Cinnamon¬†
  • 3/4 tsp Salt
  • 2 Large Eggs
  • 1/2 Cup Oil
  • 1/2 Cup Plain Greek Yogurt (can substitute with Milk)
  • 1 Heaping Cup Granulated Sugar
  • Zest from 1 Lemon
  • 3 Tbsp Lemon Juice (~ half of a lemon)
  • 3 Tbsp Poppy Seeds
  1. Preheat oven to 350F. Grease a loaf pan (you may need two pans depending on the size of your zucchini).
  2. Grate your Zucchini into a large container or bowl. Using cloth/paper towel, remove as much moisture as possible from your grated zucchini.
  3. In large bowl, mix dry ingredients: Flour, Baking Powder, Baking Soda, Salt, Cinnamon.
  4. In another bowl, mix together your remaining ingredients: Eggs, Oil, Yogurt, Sugar, Lemon Juice, Lemon Zest, Poppy Seeds. Fold in the zucchini.
  5. Transfer your dry ingredients into your wet ingredients, stir only until flour is just coated.
  6. Pour batter into your loaf pan.
  7. Bake for 45-60 minutes, until center is cooked (i.e. a toothpick comes out clean).
  8. Remove loaf from oven and let sit for about 5-10 minutes before cutting.
  1. Using a combination of baking powder and baking soda helps to keep the finished product tangy and also allows for a browning reaction to occur for that extra flavour!
  2. Minimal stirring when combining the dry and wet ingredients will help to minimize gluten development and prevent loss of leavening agents, ultimately producing a fluffier, tender loaf.
  3. You may need to add more all-purpose flour to your batter depending on the size of your zucchini and how much moisture you were able to remove after grating. If this is the case, add 1 Tbsp of flour at a time. Batter should be thick but pourable.

Watch on YouTube