Lemon Poppy Seed Zucchini Bread Recipe

Introduction

Lemon Poppy Seed Zucchini Bread is a delightful twist on classic quick bread, combining the freshness of lemon with the subtle crunch of poppy seeds and the moistness of zucchini. This easy-to-make loaf is perfect for breakfast, a snack, or even dessert.

Ingredients

• 2 cups grated zucchini
• 1 tablespoon lemon zest
• 1 tablespoon poppy seeds
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to prevent sticking.
2. Step 2: In a large bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
3. Step 3: In another bowl, beat the sugar, oil, eggs, lemon zest, lemon juice, and vanilla extract until well combined.
4. Step 4: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined.
5. Step 5: Fold in the grated zucchini until evenly distributed throughout the batter.
6. Step 6: Pour the batter into the prepared loaf pan and smooth the top.
7. Step 7: Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
8. Step 8: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

• For extra moisture, use a mix of yellow and green zucchini or peel the zucchini before grating.
• Substitute almond flour for half of the all-purpose flour to add a nutty flavor.
• Add a teaspoon of ground cinnamon or nutmeg for a spiced variation.
• Top the loaf with a simple lemon glaze made from powdered sugar and lemon juice for added sweetness.

Storage

Store the zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze tightly wrapped for up to 3 months. To reheat, warm a slice in the microwave or oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this bread?

Yes, you can use frozen zucchini, but be sure to thaw and squeeze out as much excess moisture as possible before adding it to the batter to avoid a soggy loaf.

Is it necessary to peel the zucchini?

No, peeling is optional. Leaving the skin adds color and nutrients, but if you prefer a smoother texture, peeling is a good option.

Lemon Poppy Seed Zucchini Bread Recipe

Print Recipe

★★★★★

4.5 from 53 reviews

This Lemon Poppy Seed Zucchini Bread is a moist and flavorful quick bread combining fresh grated zucchini with bright lemon zest and juice, complemented by crunchy poppy seeds. Perfect for breakfast or a light snack, this bread offers a delightful balance of citrus tang and subtle sweetness with a tender crumb.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (10-12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon poppy seeds

Wet Ingredients

• 1/2 cup vegetable oil
• 3/4 cup granulated sugar
• 2 large eggs
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini (about 1 medium zucchini)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set it aside.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and poppy seeds until well combined.
3. Mix Wet Ingredients: In a large bowl, beat the vegetable oil and sugar until combined. Add eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
4. Add Zucchini: Fold the grated zucchini into the wet mixture ensuring it is evenly distributed.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, folding gently just until the flour is fully incorporated. Do not overmix to keep the bread tender.
6. Pour Batter into Pan: Transfer the batter evenly into the prepared loaf pan and smooth the top with a spatula.
7. Bake: Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
8. Cool: Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

• Grate the zucchini finely and gently squeeze out excess moisture to avoid a soggy bread.
• Use fresh lemon zest and juice for the best bright citrus flavor.
• If you prefer, you can substitute half of the all-purpose flour with whole wheat flour for a nuttier taste.
• Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• This bread also freezes well; slice and freeze individually for quick breakfast options.

Keywords: lemon zucchini bread, poppy seed bread, quick bread, lemon poppy seed, zucchini recipes, baked bread, snack bread