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Overhead photo of lemon zucchini bread on a cutting board with a slice on a white plate

Healthy Lemon Poppy Seed Zucchini Bread

  • Author: Lauren
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 ¼ hours
  • Yield: 1 loaf (10 servings) 1x
  • Category: Breakfast/Dessert
  • Method: Baking
  • Cuisine: American


Light, fresh and full of wholesome ingredients, this healthy lemon poppyseed zucchini bread is the perfect breakfast or snack.


  • 2 cups whole-wheat pastry flour (7 ¼ ounces; 204 grams)
  • 3 tablespoons poppy seeds
  • 1 ¼ teaspoons baking soda
  • ½ teaspoon table salt
  • ⅔ cup honey
  • 2 large eggs
  • ⅓ cup olive oil
  • 1 tablespoon minced lemon zest, packed 
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure lemon extract 
  • 1 small zucchini (8 ounces), trimmed 

Honey-Lemon Glaze 

  • 1 tablespoons honey 
  • 1 tablespoon fresh lemon juice 


Heat oven to 350°F with rack set in middle position.

Coat an 8½ × 4½-inch loaf pan with nonstick spray. Line pan with parchment paper, leaving a 2-inch overhang on two sides; coat paper with nonstick spray.

In a large bowl, whisk together flour, poppy seeds, baking soda, and salt.

Whisk together honey, eggs, oil, zest, juice, and extract in a separate bowl.

Shred zucchini on a large hole box grater. Squeeze shredded zucchini between kitchen towels to absorb excess moisture. 

Fold honey mixture and zucchini into flour mixture just until combined. Scrape batter into prepared pan, smooth top, and bake until top is golden brown and a toothpick inserted in the center comes out clean, 55–60 minutes, rotating halfway through baking.

Let bread cool in pan on wire rack 10 minutes, then turn bread out on to wire rack to cool. 

Microwave 1 tablespoon each honey and lemon juice together in a microwave-safe bowl on medium power for 30 seconds; whisk to combine then brush glaze over top of bread. 

Let bread cool completely.


Store bread wrapped in foil or in a resealable zipper-lock bag at room temperature. Bread is best enjoyed within the first three days of baking but will last up to one week.


  • Serving Size: 1 slice
  • Calories: 165
  • Sugar: 19g
  • Sodium: 132mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 33mg

Keywords: Lemon Zucchini Bread, Lemon Poppy Seed Bread, Heathy lemon poppy seed bread, healthy zucchini bread

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