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+ servings

Zucchini Poppy Seed Quick Bread

Zucchini Poppy Seed Quick Bread is a delicious way to use up the abundance of summer zucchini! Makes a delicious snack bread or breakfast.
Prep Time10 mins
Cook Time55 mins
Course: Breakfast
Cuisine: American
Keyword: poppy seeds, quick bread, zucchini
Servings: 1 loaf
Author: Lora


  • 1 1/2 cups of flour I sometimes add 1/2 whole wheat and no one knows the difference
  • 1 tsp sea salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 2 Tbsp poppy seeds
  • 2 cups grated zucchini
  • 3/4 cup sugar
  • 1 egg
  • 1/4 cup coconut oil or whatever mild oil you prefer


  • Spray a 9x5-inch loaf pan with baking spray. You could also line with parchment paper and spray with baking spray. Preheat the oven to 350 degrees.
  • Prep a loaf pan with baking spray or line it with parchment paper and spray the paper with baking spray.
  • Grate the zucchini with a box grater. Gather up the grated zucchini in a cheesecloth (or with your hands)and squeeze it together over a colander.
  • Mix the egg with the sugar and oil. Stir in the grated zucchini. In a separate bowl, whisk together the flour, sea salt (regular salt is fine too), baking soda, baking powder, spices and poppy seeds.
  • Add the dry ingredients to the zucchini mixture. Stir until combined.
  • Transfer batter into the loaf pan. Bake for 55-60 minutes, or until a tester inserted in middle comes out clean. I usually lower my oven temperature to 325F for the last 30 minutes of baking time. Every oven is different. I lower mine as if I leave it at 350F for the entire baking time it will overbake.
  • Let cool in pan for 10 minutes and then gently remove onto a wire rack to thoroughly cool.