Lemon Poppy Seed Zucchini Bread – shredded zucchini and pudding mix make this quick bread extra moist. It’s a fun twist on traditional poppy seed bread!
Lemon Poppy Seed Zucchini Bread
You know how sometimes in life, when one stressful thing happens, a whole bunch of other stressful things happen right at the same time, and you kind of loose a handle on things and start to wonder what it feels like to be “normal”? When you start feeling detached, kinda like you are watching yourself from outside your body and that things are happening faster than you can process them?
And all you want to do is curl up on the couch, eat chocolate, watch reruns of Psych, ignore the ringing phone, and pretend like no one will care if you don’t feed them or provide them with clean laundry? Yah, I’m having a week like that. Fun times people, fun times.
Thankfully I still have a stash of recipes hidden in the recesses of my computer that I haven’t shared with you yet. This Lemon Poppy Seed Zucchini Bread is one of them. My mom brought us a loaf, and I loved it so much I made sure I got the recipe.
I’m a huge fan of lemon, and this is a great way to indulge my lemon cravings and get rid of some extra zucchini. It’s a win win situation!
Pudding mix makes this bread extra soft and moist. If you can’t find lemon pudding mix, you can substitute vanilla pudding and it will still be delicious.
Tips for making Lemon Poppy Seed Zucchini Bread:
-I like to peel my zucchini for this bread. Without the green flecks, no one even suspects that it has zucchini in it! But you can of course skip that step.
-I have better success with most of my quick bread recipes using mini loaf pans instead of large. I use these mini pans. They are 5 3/4″ x 3 1/4″.
-Use a light touch when mixing the batter. Over-mixing can lead to a tough loaf.
-It is much cheaper to buy poppy seeds in bulk. I buy mine at my local grocery store and keep them in the freezer. They last for years. You can also buy them on amazon here.
-Lemon zest is what adds great flavor to lemon baked goods, so if you love lemon, it’s worth it to invest in a good lemon zester.
We love this lemon zucchini bread. If you try it, let me know how your family likes it. 🙂
Lemon Poppy Seed Zucchini Bread Recipe
Lemon zucchini bread with pudding mix and poppy seeds.Lemon Poppy Seed Zucchini Bread
Ingredients
Instructions
Looking for more ways to use up that excess zucchini? Give these recipes a try:
Butterscotch Zucchini Blondies
Pear Zucchini Bread
Chocolate Zucchini Bread
Zucchini Brownies
You can see all my zucchini recipes HERE.
Karen
May 1, 2019 at 9:29 amFabulous recipe! My grandkids ask for it every time they visit. Thank you for sharing!
Jenny
February 26, 2019 at 12:28 pmWould it work using Almond Flour?
Kara Cook
March 13, 2019 at 11:50 amI have personally never baked with almond flour, but it is certainly worth a try. Let me know how it turns out!
Beverly King
January 21, 2019 at 8:57 pmIf I make the larger loaves, do I have to use a metal pan or can a glass loaf pan work? Which one would be the best to use?
Kara Cook
January 22, 2019 at 10:27 amI have only used metal loaf pans, but I would think a glass pan would work. You need to reduce the oven temperature when baking with glass, so you would need to preheat your oven to 300°. You may need to adjust the baking time. Let me know how it turns out!
Ginger
September 19, 2018 at 9:08 amI was so excited to make this recipe! I had all the ingredients on hand, and was anxious to get these loaves in the freezer in preparation for an upcoming hunting trip. When they cooled, I couldn’t resist a small slice, just to test. To my surprise….it was very bland and not at all what I expected. I could barely taste the lemon flavor. As I laid in bed last night, I racked my brain trying to figure out what went wrong. Lo and behold….I did not recall adding any sugar. So now I have two beautiful loaves of bread (I also added blue and pink blueberries….so they are very pretty) and am not quite sure what to do with them. I am contemplating making some lemon curd to serve with them. Any other ideas? Bread pudding of some kind? They really need a “pop” of flavor. I refuse to throw them away….I am rating based on what the final result WOULD have been, had I followed instructions. Even made properly, though, I think they need more lemon flavor.
Kara Cook
September 19, 2018 at 7:46 pmIt’s a bummer that you forgot the sugar. 🙁 Lemon curd would be good, or you could mix up a lemon glaze and drizzle it over the loaves. And next time you make them, you can definitely add more lemon zest if you want a stronger lemon flavor. Good luck!
Sharon C
August 30, 2018 at 8:51 amI made the lemon poppy seed zucchini bread and I thought it was delicious! I also added fresh Maine blueberries (mixed in a little flour so they didn’t sink to the bottom). Thank you for such a great recipe!
Clare
August 20, 2018 at 4:44 pmI would love to do it. How can I avoid using pudding mix? Thank you.
Kara Cook
August 21, 2018 at 7:43 amI don’t think you would have good results leaving out the pudding mix. Instead, I’d tweak my lemon lime zucchini muffins by adding poppy seeds and baking them in loaf pans. https://www.creationsbykara.com/lemon-lime-zucchini-muffins/ Good luck!
Krysta
August 20, 2012 at 5:02 pmSorry you are going through a rough patch. I know how it is! Hang in there! (and thanks for the recipe, it sounds wonderful…and I happen t have some zucchini in the fridge!)
ash
August 17, 2012 at 11:09 amHi I am wondering if you use the instant lemon pudding or the cook and serve lemon pudding I cant wait to try this out 🙂
Kara Cook
October 13, 2018 at 9:50 pmI use the instant lemon pudding mix.
Melinda
August 14, 2012 at 10:17 pmGood luck with your week. I totally relate! I think I tried this at mom’s house and it was super yummy!
Laurel
August 14, 2012 at 8:06 pmThanks for sharing. Looks so yummy! Can’t wait to try it. Your blog is so cute!!