New this month
Get the Allrecipes magazine

Lemon Poppy Seed Zucchini Bread

Diana Karolak

"A little heavier than regular zucchini bread but so delicious!"
Added to shopping list. Go to shopping list.


1 h 15 m servings 181 cals
Original recipe yields 24 servings (2 9x5-inch loaf pans)

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

  • offer photo
offer photo

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.
  2. Beat eggs in a large bowl. Add zucchini, sugar, oil, lemon extract, and poppy seeds; stir to combine. Add flour, baking powder, cinnamon, and salt; mix thoroughly. Pour batter into the prepared pans.
  3. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 1 hour.

Nutrition Facts

Per Serving: 181 calories; 7.6 g fat; 26.1 g carbohydrates; 2.4 g protein; 20 mg cholesterol; 188 mg sodium. Full nutrition

Similar recipes


Read all reviews 1
Most helpful
Most positive
Least positive

I cut the sugar back to 1 cup and I'm glad I did. I only had 1 tsp lemon extract so I added 1 tbs of lemon zest and 1 tbs lemon juice. After tasting it I thought it was a bit on the dry side so...