Do you have more zucchini than you know what to do with? This moist poppy seed zucchini bread is a simple, naturally sweet way to use it up. It’s made with kamut flour, banana and dates, with no added sugar, oil or butter, and everything gets mixed in one bowl.

Read this recipe in Slovenian →

Update: in August 2026 I reworked this recipe and adjusted the ingredient ratios, so the bread is now even softer, lighter and more flavorful. If you’ve made it before, I’d love for you to try the new version.

The zucchini keeps the bread wonderfully moist, but you really can’t taste it. The poppy seeds, banana and dates take over completely, and what’s left is a soft, satisfying bake.

The combination of poppy seeds and squash was inspired by traditional sweet treats from Prekmurje, the part of Slovenia I come from. This is my simple, wholesome take on those familiar flavors. If you like this combination, you might also enjoy my zucchini and poppy seed pie with a homemade crumbly crust.

It’s filling enough for breakfast or a snack, sweet enough for dessert with coffee, and easy to pack for work, a day trip or a long drive.

Why add zucchini to a poppy seed bake?

Zucchini is mostly water, so it keeps the bread nicely moist without needing much added fat. Its mild flavor is hardly noticeable next to the poppy seeds, banana and dates. Most people would never guess it’s in there.

This is also a great recipe if you’re just getting started with whole food baking. You mix everything in one bowl, pour the batter into a baking pan and bake. No layers, no rolling out dough, no tricky techniques.

It’s filling enough for breakfast or a snack, and just sweet enough to serve as a dessert with your coffee. It slices well and travels well, so it’s handy for the office, a day trip or a longer journey.

If you love poppy seeds but have never tried them with zucchini in a sweet bake, this recipe is a lovely way to find out how well the two go together.

Sonja Kramar

Poppy Seed Zucchini Bread

A simple and moist poppy seed zucchini bread made with banana and dates. Naturally sweetened and delicious for breakfast, as a snack or dessert, or packed for a day out.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Ingredients  

• 125 g whole-grain khorasan flour
• 125 g pitted dates
• 125 g ground poppy seeds
• 125 g zucchini grated
• 150 g ripe banana approximately 1½ medium bananas
• 110 g plant-based milk plus 10–20 g more if needed
• 1 tsp cream of tartar baking powder
• ½ tsp baking soda
• Finely grated zest of ½ organic lemon

Instructions

 

Prepare the Pan and Oven

1. Preheat the oven to 175°C. Line a small loaf pan, approximately 20 × 10 cm with a capacity of about 1 liter, with parchment paper.

Prepare the Dates

1. Pour 70–80 g of hot water over the dates and leave them to soak for approximately 10 minutes. Blend the dates together with all the soaking liquid until completely smooth.

Prepare the Banana and Zucchini

1. Mash the banana with a fork.
2. Finely grate the zucchini, sprinkle it with a pinch of salt and leave it to rest for 10–15 minutes. Gently squeeze out the liquid, but do not discard it. You will add it to the batter.

Make the Batter

1. In a large bowl, combine the khorasan flour, ground poppy seeds, cream of tartar baking powder, baking soda and finely grated lemon zest.
Tip: If you do not have khorasan flour, replace it with the same amount of whole-grain spelt flour.
2. Add the date paste, mashed banana, squeezed zucchini, reserved zucchini liquid and plant-based milk. Mix only until the ingredients are evenly combined.

Bake the Loaf

1. Transfer the batter to the prepared loaf pan and smooth the surface. Use a knife to make a shallow lengthwise cut along the center so the loaf can split neatly as it bakes.
2. Bake for approximately 55–60 minutes at 175°C, or until a toothpick inserted into the center comes out almost dry. If the top browns too quickly, loosely cover it with parchment paper or aluminum foil toward the end of baking.

Cool the Loaf

1. Turn off the oven, leave the door slightly open and allow the loaf to rest inside for approximately 10 minutes.
2. Remove the loaf from the oven. After approximately 10 minutes, transfer it from the pan to a wire rack and allow it to cool completely before slicing.

Notes

• This recipe is designed for a small loaf pan measuring approximately 20 × 10 cm, with a capacity of about 1 liter.
• If you use a larger standard loaf pan, the loaf will be lower but will still bake well. To achieve the same height in a larger pan, increase all the ingredients by approximately 25%.
• If you are using a large zucchini, peel it if necessary and remove the soft center and seeds.
• Allow the loaf to cool completely before slicing.
• Store it in an airtight container in the refrigerator for up to 3 days.

Poppy seed zucchini bread FAQ

Can you taste the zucchini?

No. Zucchini has a mild, neutral taste that the poppy seeds, banana and dates easily cover. Its main job is to make the bread soft and moist.

Can I replace the zucchini with apples?

Yes. Use the same amount of finely grated apple. The bread stays soft and moist, with a slightly fruitier flavor.

That means you can bake it all year round, even when zucchini is out of season.

Do I need to squeeze the grated zucchini?

Yes. Sprinkle the grated zucchini with a pinch of salt and let it sit for 10 to 15 minutes. Then gently squeeze out the liquid, but don’t throw it away. Add it to the batter, because it helps keep the bread moist.

Can I use a different type of squash?

You can, but I developed the recipe with zucchini because it has just the right amount of moisture and a mild flavor.

Other kinds of squash can be more watery or drier, so you may need to adjust the amount of liquid. The batter should end up about as thick as the recipe describes.

Why is there no oil or butter in this recipe?

The zucchini, banana and date paste already add plenty of moisture, so there’s no need for oil or butter. That’s one of the ideas behind my recipes: whole food ingredients that bring moisture, sweetness and flavor on their own.

Can I replace the kamut flour?

Yes. Use the same amount of whole grain spelt flour. The flavor will be a little different, but the texture stays similar. (Not sure what kamut is? Here’s my guide to kamut flour.)

Can I make this poppy seed zucchini bread gluten-free?

This version uses kamut flour, which contains gluten. For a gluten-free bread, try a blend of gluten-free flours such as millet, brown rice, buckwheat or corn flour.

Gluten-free flours all behave differently when you bake with them, so a blend usually works better than a single flour. The zucchini will help keep the bread soft and moist, but it may take a little experimenting to find the right combination.

Why is my poppy seed zucchini bread too wet?

Most often it’s a very watery zucchini, or the bread simply needs a bit longer in the oven. Ovens vary, so check the center after about 50 minutes and bake a few minutes more if needed.

It also helps to let the bread cool before slicing. Right out of the oven it’s still very soft, and it firms up as it cools.

How long can I store it?

Let it cool completely first, then keep it in an airtight container in the fridge for up to 3 days. Cooling it before it goes in the container stops extra moisture from collecting inside.