Lemon Poppyseed Zucchini Bread

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Super moist and flavorful lemon poppyseed zucchini bread with cream cheese glaze makes the perfect sweet treat for using up your summer zucchini. 

Lemon Poppyseed Zucchini Bread | lecremedelacrumb.com

Three years ago when we moved into this house, a friendly neighbor came by to introduce herself, welcome us to the neighborhood, and bring by a plate of brownies. Beautiful, homemade, frosted brownies. My husband was out of town so there I was faced with a dilemma – save the brownies and feed them to the hubs four days old and slightly stale orrrrrrr eat them all myself out of sheer politeness.

Yeah I ate them. Every last one.

It wasn’t until later I learned that they were zucchini brownies. Zucchini? In brownies?? Ewe, right? WRONG. They were one thousand perfect delicious and some of the best brownies I’d ever tasted, hands down. Suddenly a whole new world of zucchini in baked goods opened up to me.

Lemon Poppyseed Zucchini Bread | lecremedelacrumb.com

Three years later I’ve made zucchini brownies, zucchini pancakes, zucchini bread (triple chocolate heaven),  zucchini cake, zucchini cookies (plus the oatmeal version) and can hardly believe there was a time in my life when I wasn’t eating zucchini in sweet treat form.

Lemon Poppyseed Zucchini Bread | lecremedelacrumb.com

This lemon poppyseed zucchini bread is absolute perfection. Perfectly sweetened, perfect texture (not too dry not too wet), perfect use of that lemon poppyseed flavor combination I heart so much, and perfectly topped with a rich (but not too rich) cream cheese glaze. There’s not one thing I don’t love about this loaf of summer heaven. If you’ve got zucchini overflowing from your garden, or if you just picked up a couple of green beauties at the store without a plan, PLEASE make this  bread part of your life this week.

Lemon Poppyseed Zucchini Bread | lecremedelacrumb.com

What people are saying about this Lemon Poppyseed Zucchini Bread

“I made this yesterday and it was just excellent! I’m so tired of the brown colored zucchini bread thats loaded with cinammon, nutmeg, etc. that everone makes. this reminded me of the lemon poundcake that starbucks serves, only with added poppy seed. so good!” – Snibb

Lemon Poppyseed Zucchini Bread | lecremedelacrumb.com

Lemon Poppyseed Zucchini Bread

Super moist and flavorful lemon poppyseed zucchini bread with cream cheese glaze makes the perfect sweet treat for using up your summer zucchini.
4.75 from 20 votes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10 slices


  • 2 1/4 cups flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 cups shredded zucchini
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1/2 cup oil
  • 1/4 cup butter, melted
  • 1 1/2 teaspoons vanilla
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons lemon zest
  • 2 tablespoons poppyseeds


  • 1 ounce cream cheese, softened
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla
  • 1 teaspoon freshly squeezed lemon juice
  • 3 cups powdered sugar
  • 6 tablespoons milk, as needed


  • Preheat oven to 350 degrees and grease a 9x5 inch loaf pan and set aside.
  • In a medium bowl whisk together flour, baking powder, baking soda, and salt.
  • In a large bowl combine zucchini, eggs, sugar, oil, melted butter, and vanilla and mix well. Stir in lemon juice, lemon zest, and poppyseeds.
  • Add dry ingredients to wet ingredients and mix until just combined. Pour batter into prepared loaf pan. Bake for 45-60 minutes until an inserted toothpick comes out clean ( a few crumbs are okay but no wet batter). Allow too cool on a wire cooling rack.
  • While bread is cooling, prepare the glaze by creaming together cream cheese, butter, vanilla, and lemon juice. Add powdered sugar and mix til combined. Add milk 2 tablespoons at a time, mixing after each addition, until glaze is a pourable consistency.
  • Drizzle glaze over bread. Slice and serve or store in airtight container up to 5 days.


Makes one 9x5 inch loaf, about 8-10 slices.
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Recipe Rating


2 stars
This recipe is a Good use for a Lot of zucchini, but i think it could use some tweaking…it wasn’t VeRy lemony tasting and still stuck in pan and broke some on way out even with generous oiling…maybe needs greasing and Flouring? And there is way too much glaze and it barely taStes of lemon either. I added “just lemon” packets to give it more ziNg.

5 stars
Delicious bread. Dense. Moist. I would add more lemon zest to get more lemon flavor. And cut the icing recipe in half, way too much for one loaf. However, now I have the icing ready to go for my next batch, which I’ll make in 2 smaller loaf pans.

    Thanks for your feedback, Renee!

4 stars
I just made this and there are a couple of things i would like To add. First, i would had half again more salt. Also, the cake and frosting could use a lot more lemon. I added more in both, including adding zest to the frosting and it was still not enough. And i’m sure this was my fault, but i thought the frosting was going to be a glaze which needed to go on a hot cake as the recipe did not state to wait for it to cool, so i put it on the cake while it was still warm and it dripped off the sides of the cake too much. Also regarding the frosting, 2 cups of powdered sugar was more than sufficient. I probaBly could have gotten by with 1.5 cups. Finally, i added no milk to the frosting, choosing to add only lemon juice for the liquid. I would defInitely recommend doing that and include a tablespoon of lemon zest To the frosting as well. OTherwise, the loaf was perfectly moist and well balanced. I used the release type aluminum foil to line the pan so it was super easy to remove. Mine tooK about 75 or 80 minutes to fully bake.

    Interesting input. Thanks for sharing 🙂

Instead of making a loaf i dOubled the recipe and made muffins and instead of icing i made a crumb topping they are Delicious and they freeZE so well
Thanks forthe great recipe

    Sounds delish!

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