Description

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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Ingredients

Scale

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

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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.

Notes

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.

Prep Time: 15 minutes
Cuisine: American