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Stack of lemon poppyseed gluten free zucchini bread slices

Lemon Poppyseed Zucchini Bread (Gluten Free)

  • Author: Chelsea Joy
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Gluten Free


Made with almond flour and other paleo-friendly ingredients, this lemon poppyseed zucchini bread combines two flavors of summer for the perfect coffee accompaniament!




  1. Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper OR oil the pan.
  2. Combine almond flour, arrowroot flour, coconut flour, baking soda, and salt in a large mixing bowl. Add the honey, coconut oil, lemon juice, lemon zest, eggs, and vanilla extract. Stir until well-mixed. Finally, add the shredded zucchini and poppy seeds, stirring until completely incorporated.
  3. Pour the batter into the loaf pan. Bake for 55 to 65 minutes, until a toothpick inserted in the middle of the loaf comes out without batter. Cool completely before slicing.

Keywords: lemon poppyseed, zucchini bread, lemon bread, quick bread, zucchini, gluten free