Lemon Poppy Seed Zucchini Bread

If you’re looking for a light and refreshing twist on traditional zucchini bread, this Lemon Poppy Seed Zucchini Bread is the perfect choice! It combines the moist, tender texture of zucchini bread with the zesty, citrusy punch of fresh lemon and the delightful crunch of poppy seeds. This delicious bread is perfect for breakfast, a midday snack, or even a sweet treat to serve at your next gathering. With the freshness of lemon and the richness of zucchini, it’s a guaranteed crowd-pleaser!

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Why You’ll Love This Recipe

• Light and Refreshing – The combination of lemon and zucchini gives the bread a light, fresh flavor that’s perfect for any time of year.
• Moist and Tender – The zucchini keeps the bread moist without making it soggy, and the poppy seeds add a fun texture.
• Perfect for Breakfast or Snack – This bread is versatile enough for breakfast, an afternoon snack, or even as a dessert.
• Easy to Make – With simple ingredients and minimal prep time, this bread comes together quickly and bakes up beautifully.
• Great for Zucchini – A perfect way to use up extra zucchini from your garden or the farmers’ market.

Ingredients You’ll Need

For the Bread:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 tsp poppy seeds
• 1 ½ tsp ground cinnamon
• 1 cup granulated sugar
• 2 large eggs
• 1 cup grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
• ½ cup vegetable oil (or melted butter)
• 1 tbsp lemon zest (freshly grated)
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract

For the Glaze (Optional):

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

Tools You’ll Need

• Mixing bowls
• Whisk
• Grater (for the zucchini and lemon zest)
• 9×5-inch loaf pan
• Parchment paper or cooking spray (for greasing the pan)
• Small bowl (for the glaze)
• Cooling rack

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Pan

• Preheat your oven to 350°F (175°C).
• Grease a 9×5-inch loaf pan with cooking spray or line it with parchment paper. Set aside.

Step 2: Prepare the Dry Ingredients

• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and poppy seeds. Set aside.

Step 3: Mix the Wet Ingredients

• In a separate large bowl, whisk together the sugar, eggs, vegetable oil (or melted butter), lemon zest, lemon juice, and vanilla extract until smooth and combined.

Step 4: Add the Zucchini

• Stir in the grated zucchini, making sure to squeeze out any excess moisture before adding it to the mixture. The zucchini will help keep the bread moist and tender.

Step 5: Combine Wet and Dry Ingredients

• Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can lead to a dense loaf.

Step 6: Bake the Bread

• Pour the batter into the prepared loaf pan and spread it out evenly.
• Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean or with just a few crumbs attached.
• If the top starts to brown too quickly, cover it loosely with aluminum foil and continue baking until fully cooked.

Step 7: Cool the Bread

• Remove the bread from the oven and allow it to cool in the pan for 10-15 minutes.
• Then, transfer the bread to a cooling rack to cool completely.

Step 8: Make the Glaze (Optional)

• While the bread cools, you can make the glaze by whisking together the powdered sugar, lemon juice, and lemon zest in a small bowl.
• Drizzle the glaze over the cooled bread once it has fully cooled to room temperature.

Step 9: Serve & Enjoy

• Slice the bread and serve. This bread is delicious on its own or served with a cup of tea or coffee.

Tips for Perfect Lemon Poppy Seed Zucchini Bread

• Squeeze Out Zucchini Moisture: Zucchini can release a lot of moisture when grated, so be sure to squeeze out as much liquid as possible using a clean kitchen towel or paper towels. This will prevent the bread from becoming soggy.
• Add More Lemon: If you love lemon flavor, you can add an extra tablespoon of lemon juice or a little more lemon zest to the batter for an even more vibrant taste.
• Use a Mixer: If you prefer, you can use an electric mixer to beat the wet ingredients together, but be careful not to overmix once the dry ingredients are added.
• For a Healthier Version: You can swap some of the all-purpose flour for whole wheat flour or use a natural sweetener like honey or maple syrup for the sugar.

Serving Suggestions

• Serve for Breakfast: This zucchini bread is a perfect choice for breakfast, especially with a dollop of yogurt or a cup of fresh fruit on the side.
• Afternoon Tea: Pair it with a hot cup of tea or coffee for a delightful afternoon snack.
• With a Scoop of Ice Cream: For a more indulgent treat, serve this zucchini bread warm with a scoop of vanilla ice cream or whipped cream on top.

How to Store & Reheat

Storing:

• Store the zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate it for up to a week.
• For best results, wrap the bread tightly in plastic wrap to keep it moist.

Freezing:

• To freeze, wrap the fully cooled zucchini bread in plastic wrap and then in aluminum foil. Freeze for up to 3 months.
• When ready to eat, allow it to thaw at room temperature, or you can slice it and toast individual slices for a quick snack.

Reheating:

• To reheat, simply warm individual slices in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.

Frequently Asked Questions

1. Can I use frozen zucchini?
Yes, you can use frozen zucchini. Just make sure to thaw and drain any excess liquid before using it in the recipe.

2. Can I make this bread without the poppy seeds?
Yes, if you’re not a fan of poppy seeds, you can skip them or substitute them with chia seeds for a similar crunch.

3. Can I make this bread gluten-free?
Yes, you can use a gluten-free all-purpose flour blend to make this zucchini bread gluten-free. Just be sure to check that your flour blend contains xanthan gum, which helps provide structure.

4. Can I add nuts to this bread?
Absolutely! Walnuts or pecans would make a great addition to this bread. Just chop them up and fold them into the batter before baking.

5. Can I skip the glaze?
Yes, the glaze is optional. The bread is delicious on its own, but the glaze adds a sweet, tangy finish that complements the lemon flavor beautifully.

Final Thoughts

This Lemon Poppy Seed Zucchini Bread is the perfect combination of moist, tender bread with a hint of citrus and a little crunch. It’s a fresh and flavorful way to use up zucchini and can be enjoyed as a snack, dessert, or even breakfast. Whether you’re making it for yourself or to share with family and friends, this bread is sure to become a new favorite.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest. I’d love to see how your loaf turns out!

Preparation Time: 15 minutes
Baking Time: 50-60 minutes
Cuisine: American (Baking)

Nutritional Information (Per Slice)

Calories: 190 | Protein: 3g | Carbohydrates: 28g | Fat: 9g | Fiber: 1g | Sodium: 140mg

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