This holiday season, bring a dish that is delicious enough for company but is gluten-free for your tummy. Lemon Poppyseed Zucchini Bread is a festive loaf that can be enjoyed warm and room temp! Check the notes on how to make this bread keto in addition to being gluten-free!
Zucchini bread is a simple, well-rounded recipe that almost everyone loves. It is perfect for eating at any time of day and is fancy enough for a party. You can also add any flavor you like to the batter!
That’s why I love to make Lemon Poppyseed Zucchini Bread! It is slightly sweet, beautifully tart, and stunning to look at. Plus, it’s a super quick and simple recipe!
Whole poppy seeds, lemon zest and juice, and fine almond flour make this dish one of the best zucchini bread recipes you’ve ever had! Pack it up with foil or a travel lid for easy transport to your holiday party.
Types of Zucchini Bread
Lemon poppyseed-flavored anything is often my favorite, so I tend to bring these flavors to all kinds of dishes. Although lemon poppyseed is generally a winner, there are all types of slightly-sweet options to make perfect zucchini bread.
Leave out the poppyseeds and lemon in favor of cinnamon and chocolate. Maybe you are a big fan of apples during apple season. Perhaps you like to use Christmas-inspired flavors, such as chestnuts or eggnog!
Try any of these flavor combinations in your next zucchini bread:
- Chocolate
- White chocolate
- Cranberry
- Banana
- Fresh strawberry
- Pumpkin Spice
- Apple
- Eggnog
- Nuts
- Orange
- Raspberry
Ingredients in Lemon Poppyseed Zucchini Bread
This gluten-free recipe uses fine-ground almond flour, which adds a delicious nuttiness and texture.
- Coconut oil spray for the pan
- 3 medium zucchini, grated
- 3 large eggs
- 1 tablespoon sugar
- 1½ teaspoons vanilla extract
- 2 cups blanched almond flour, finely ground
- 1 tablespoon poppy seeds
- 1 teaspoon lemon zest
- ¼ teaspoon kosher salt
- 1 teaspoon baking soda
How to Make Lemon Poppyseed Zucchini Bread
Preheat the oven to 350 degrees F. Cut a piece of parchment paper to line a small loaf pan so that there is an overhang. This will allow you to remove the bread easily from the pan. Spray lightly with coconut oil spray and set aside.
Using a box grater, grate your whole zucchinis and place them into a fine-mesh strainer set inside a large bowl. Lightly press and squeeze the water out with your hands. Allow the zucchini to sit and drain while you make the batter.
In a large bowl, whisk the eggs, liquid stevia, and vanilla extract. Then, add the almond flour, poppy seeds, lemon zest, kosher salt, and baking soda. Use a rubber spatula to fold and combine all of the ingredients.
To ensure the zucchini is thoroughly dry, place the contents into a clean kitchen towel and wring out the excess liquid.
Add the zucchini to the batter and fold to combine. Pour the batter into the prepared lined loaf pan. Bake in a preheated oven for 45-50 minutes until a cake tester inserted into the center comes out clean.
Allow the bread to cool in the pan for 30 minutes before removing it from the pan to cool completely. When ready to serve, slice into 8 equal-sized slices.
NOTE: Make this bread keto by removing the sugar in place for a keto sugar substitute!
Keto Lemon Poppyseed Zucchini Bread
Ingredients
- Coconut oil spray, for the pan
- 3 medium zucchini, grated
- 3 large eggs
- 1 tbsp swerve
- 1 1/2 tsp vanilla extract
- 2 cups blanched almond flour, finely ground
- 1 tbsp poppy seeds
- 1 tsp lemon zest
- 1/4 tsp salt
- 1 tsp baking soda
Instructions
- Preheat the oven to 350 degrees F. Cut a piece of parchment paper to line a small loaf pan so that there is an overhang. This will allow you to remove the bread easily from the pan. Spray lightly with coconut oil spray and set aside.
- Using a box grater, grate your whole zucchinis and place them into a fine-mesh strainer set inside a large bowl. Lightly press and squeeze the water out with your hands. Allow the zucchini to sit and drain while you make the batter.
- In a large bowl, whisk the eggs, swerve, and vanilla extract. Then, add the almond flour, poppy seeds, lemon zest, kosher salt, and baking soda. Use a rubber spatula to fold and combine all of the ingredients.
- To ensure the zucchini is thoroughly dry, place the contents into a clean kitchen towel and wring out the excess liquid. Add the zucchini to the batter and fold to combine.
- Pour the batter into the prepared lined loaf pan. Bake in a preheated oven for 45-50 minutes until a cake tester inserted into the center comes out clean.
- Allow the bread to cool in the pan for 30 minutes before removing it from the pan to cool completely. When ready to serve, slice into 8 equal-sized slices.
