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This Lemon Poppy Seed Bread is made with zucchini for some added nutrition and fiber and topped with a delicious honey yogurt glaze. Fluffy, moist, easy to make, so filling, and so tasty. The best part about this zucchini bread is it’s healthy and has that perfect hint of lemon.
You may also like my blueberry zucchini bread or my chocolate chip zucchini bread.
I love lemons and love making desserts that are lemony in flavor. These healthy lemon poppy seed zucchini bread recipe is super moist and delicious . They are bursting with lemon flavor, studded with shredded zucchini for added fiber and poppy seeds, then topped with a delicious yogurt glaze. Lemon and poppy seed pair so well together and they meet in this lemon poppy seed bread. Serve it as a snack, ar brunch or as a dessert all year round.
Recipe summary
- So good for you with added fiber from the zucchini.
- Packed with flavor
- Perfect as a snack, breakfast, or dessert.
Ingredients you will need
- Oat Flour
- Whole Wheat Flour
- Salt
- Baking Soda
- Baking Powder
- Raw Honey
- Liquid Stevia: or 1/4 cup of granulated sweetener.
- Large lemon
- Medium Eggs
- Coconut Oil
- Grated Zucchini
- Poppy Seed
- Glaze: Full-Fat Yogurt, Granulated Stevia Extract, Raw Honey, Vanilla Extract and lemon juice.
How to make poppy seed bread
- Preheat oven: Preheat your oven to 350F and line an 8 x 4-inch loaf pan.
- Mix dry ingredients: In a large bowl, whisk together all the dried ingredients: oat flour, salt, baking soda, and baking powder.
- Mix wet ingredients: In another bowl, whisk stevia extract together with and lemon juice, zest, eggs, and oil.
- Combine wet and dry: Add in the dried ingredients and mix, then stir in the grated zucchini. Pour the batter into the prepared loaf.
- Bake: Then, bake for 45-50 minutes, or until tops are golden and a toothpick inserted in the center comes out clean.
- Glaze: Combine the glaze ingredients into a bowl and whisk until emulsified.
- Cool and serve: Cool the lemon zucchini bread on a wire rack, then slice and drizzle with glaze. Enjoy!
Common Questions
Lemon bread can be frozen up to 3 months if they are properly stored. To store, tightly wrap the zucchini lemon bread with either aluminum foil or plastic wrap. Alternatively, you may store in an airtight container as well. Make sure you allow it to cool off completely before wrapping it and storing it in the fridge or freezer. Once ready to serve again, simply remove the night before and place it in the fridge to allow it to thaw.
Remove lemon bread from either the fridge or freezer and simply reheat a slice in the microwave for 15 to 20 seconds.
Properly wrapped lemon bread will last for 2-3 days on your kitchen counter at room temperature. Slice the bread and place it in an airtight container in the fridge for up to 7 days. Freeze for up to 3 months.
More Bread Recipes
- Blueberry Zucchini Bread
- Cranberry Orange Bread
- Vegan Banana Bread
- Healthy Pumpkin Bread
- Apple Pecan Cinnamon Bread
- Healthy Chocolate Chip Banana Bread
- Chocolate Chip Pumpkin Bread
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Lemon Poppy Seed Zucchini Bread
Ingredients
- 1 Cup Oat Flour
- 1 Cup Whole Wheat Flour
- ½ teaspoon Salt
- ½ teaspoon Baking Soda
- 1½ teaspoon Baking Powder
- ¼ Cup Raw Honey
- 18 drops Liquid Stevia, or 1/4 granulated sweetener
- 1½ teaspoon Fresh Lemon Juice
- Zest of 1 large lemon
- 3 medium Eggs
- ¼ Cup Coconut Oil
- 1½ Cup Grated Zucchini
- 2 Tbsp Poppy Seed
Glaze
- ½ Cup Full-Fat Yogurt
- 2-3 tablespoon s Granulated Stevia Extract
- 1 tablespoon Raw Honey
- 1 teaspoon Vanilla Extract
- I tablespoon Lemon Juice
Instructions
- Preheat your oven to 350F and line an 8 x 4-inch loaf pan.
- In a large bowl, mix together all the dried ingredients: oat flour, salt, Poppy Seed, baking soda, and baking powder.
- In another bowl, whisk stevia extract together with lemon juice, zest, raw honey, eggs, and oil.
- Add in the dried ingredients and wet mix, then stir in the grated zucchini.
- Pour the batter into the prepared loaf and bake for 45-50 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Combine the glaze ingredients in a bowl and whisk until emulsified.
- Cool the lemon zucchini bread on a wire rack, then slice and drizzle with glaze. Enjoy!
Notes
- You can skip the zucchini but love adding it for added fiber and moisture.
- Use any flour of your choice. You can use gluten-free flour.
- Stevia drops: Swap this with any sweetener of your choice like agave or honey. 1/4 cup is perfect.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
this recipe is missing instructions and choppy. There is nowhere that tells you when to add the poppy seeds or raw honey & realized after baking unfortunately.
Hi there. Sorry about the confusion. We had on there to mix wet ingredients with dry ingredients. But to be more specific we went ahead and listed the ingredients in the instructions
Is 179 cal for the whole bread or every slice?
It’s per slice.
I substituted 3 tbsp stevia powder for extract. The resulting loaf is breadline rather than cake like. I will make this again. I am not sold on the glaze however. The directions do not match the picture. As for spreading it in every slice with the glaze I think that serving it with a low calory jam or sweetened creamcheese would work just as well or better.
Cream cheese frosting sounds really yummy. Thanks for the feedback.
thank you for your information. I will make it tomorrow