Lemon Poppy Seed Zucchini Bread Recipe
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.
- 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
Scale
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
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set it aside.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and poppy seeds until well combined.
- 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.
- Add Zucchini: Fold the grated zucchini into the wet mixture ensuring it is evenly distributed.
- 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.
- Pour Batter into Pan: Transfer the batter evenly into the prepared loaf pan and smooth the top with a spatula.
- 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.
- 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
