Lemon Poppy Seed Zucchini Bread I Wash You Dry

Indulge your taste buds with a burst of citrusy freshness and a delightful crunch in this Lemon Poppy Seed Zucchini Bread recipe from the creative kitchen of “I Wash You Dry.” This recipe is not just a delightful twist on the classic zucchini bread but also a testament to the perfect marriage of flavors.You can also get information about dried magnolia seed pods.

BHG lemon poppy seed zucchini bread

Discover the joy of baking with Better Homes and Gardens’ Lemon Poppy Seed Zucchini Bread. This delightful recipe combines the freshness of lemon, the nuttiness of poppy seeds, and the moistness of zucchini to create a bread that’s not only easy to make but also incredibly flavorful. Elevate your baking experience with this BHG gem, perfect for breakfast, brunch, or a sweet afternoon treat. Happy baking!

Gluten free lemon poppy seed zucchini bread

Indulge in a gluten-free twist on the classic zucchini bread with this Lemon Poppy Seed Zucchini Bread recipe. Combining the zesty brightness of lemon, the crunch of poppy seeds, and the moist texture of zucchini, this gluten-free version offers a delicious alternative for those with dietary preferences. Enjoy a slice of this flavorful, gluten-free delight that brings all the joy of traditional zucchini bread without compromising on taste. Happy baking!


  • 2 cups grated zucchini
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons poppy seeds
  • 1/2 cup buttermilk


  1. Preheat and Prep: Preheat your oven to 350°F (175°C) and grease a standard-sized loaf pan.
  2. Grate Zucchini: Grate the zucchini and gently squeeze out excess moisture using a clean kitchen towel.
  3. Wet Ingredients: In a large mixing bowl, combine granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and lemon zest. Mix until well combined.
  4. Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
  5. Combine and Add Zucchini: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated zucchini.
  6. Incorporate Buttermilk: Pour in the buttermilk and stir until the batter is smooth and well mixed.
  7. Fill the Loaf Pan: Pour the batter into the prepared loaf pan, spreading it evenly.
  8. Bake to Perfection: Bake in the preheated oven for approximately 50-60 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown.
  9. Cool and Slice: Allow the Lemon Poppy Seed Zucchini Bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve.

Tips and Variations:

  • For an extra citrusy kick, add a lemon glaze made with powdered sugar and fresh lemon juice on top.
  • Consider adding a handful of chopped nuts for added texture.
  • Make mini loaves or muffins for individual servings.

Conclusion: This Lemon Poppy Seed Zucchini Bread recipe from “I Wash You Dry” is a testament to the perfect blend of flavors and textures. The zesty lemon, the crunch of poppy seeds, and the moistness from grated zucchini make it an irresistible treat for any occasion. Enjoy a slice with your favorite hot beverage or share this delightful creation with friends and family. Happy baking!

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