Yum: Lemon Poppyseed Loaf

Every year, I scale back on my number of jalapeño, tomato and zucchini plants. Because, like clockwork, I always have more than I can deal with. This year is no different. So, I wanted to try something remarkably different using the zucchini. You guessed it: the secret ingredient here is actually zucchini!

This is a fluffy, almost cake-like recipe combined using a few recipes. If you have a serious sweet tooth, you could create a glaze using powdered sugar and lemon juice. But, this guy is perfect by itself too!


  • 4 cups flour
  • 1 1/2 cups sugar
  • 1 3.4 oz package of instant lemon pudding mix
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 4 eggs
  • 1 1/4 cups milk
  • 1 cup of vegetable oil
  • 4 Tbsp lemon juice
  • Lemon zest from 2 lemons (approximately 2 Tbsp)
  • 1 large shredded zucchini (approximately 2 cups)
  • 2 Tbsp poppy seeds

(Optional) Glaze

  • 1 cup of powdered sugar
  • 1 Tbsp of lemon juice


  1. Preheat the oven to 325 degrees. Spray two large loaf pans, line with parchment paper, and set aside.
  2. Prepare your shredded zucchini. I skinned mine, and then used a food processor to shred it. you can also use a grater. Afterward, I did not rinse any moisture out, but if you like a drier loaf, you can squeeze any excess moisture out using a clean kitchen towel.
  3. In a large mixing bowl, mix the flour, sugar, baking soda, baking powder, and salt.
  4. In a medium mixing bowl, incorporate and whisk the eggs, milk, oil, lemon juice, and lemon zest.
  5. Gently add the wet ingredients into the dry mix. I did this in two increments. Pour half the bowl, and then slowly add in while mixing.
  6. Once everything has been incorporated, add in the zucchini and poppy seeds. Mix for 1 minute until everything is incorporated.
  7. Pour the mix into your pans. Bake for 50-55 minutes, or until a toothpick comes out clean.
  8. If you have a sweet tooth, combine the powdered sugar and lemon juice in a small bowl. Lightly drizzle the glaze onto the loaves after they have cooled (about 15 minutes).