This Lemon Poppy Seed Zucchini Bread is a delightful twist on the classic zucchini bread, combining the refreshing brightness of lemon with the subtle crunch of poppy seeds. Moist, tender, and full of flavor, this quick bread makes the perfect snack or breakfast treat. The zucchini adds moisture and a bit of nutrition, while the lemon and poppy seeds bring a fresh, zesty flair.
Why You’ll Love This Zucchini Bread:
- Moist and Flavorful: The zucchini keeps the bread moist, while lemon adds a refreshing citrusy kick.
- Perfectly Balanced: The sweetness of the bread is balanced with the tangy lemon, and the poppy seeds add a subtle crunch.
- Easy to Make: A one-bowl recipe that comes together in just about an hour.
- Great for Breakfast or Snack: Ideal for a quick breakfast, afternoon snack, or even dessert.
Ingredients for Lemon Poppy Seed Zucchini Bread:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons poppy seeds
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 1/2 cups finely shredded zucchini (about 1 medium zucchini)
- 1/4 cup chopped walnuts or pecans (optional)
Tools You’ll Need:
- Mixing bowls
- Grater (for zucchini)
- Whisk
- Loaf pan (8×4 or 9×5 inches)
- Parchment paper or cooking spray (for greasing the pan)
How to Make Lemon Poppy Seed Zucchini Bread:
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.
Step 2: Combine Dry Ingredients In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, poppy seeds, and lemon zest. Set aside.
Step 3: Prepare the Wet Ingredients In a large bowl, whisk the eggs and sugar together until well-combined.
Stir in the vegetable oil, lemon juice, and vanilla extract.
Step 4: Add the Zucchini Grate the zucchini (no need to peel it) and place it in a clean kitchen towel or paper towels. Squeeze out any excess moisture, then add the zucchini to the wet ingredients. Mix to combine.
Step 5: Mix Wet and Dry Ingredients Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, or the bread might be dense.
Step 6: Bake the Bread Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs attached.
Step 7: Cool and Serve Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Slice and serve once it’s fully cooled.
Serving Suggestions:
- Serve with a cup of tea or coffee for a cozy breakfast or snack.
- Spread with a little butter or cream cheese for extra richness.
- Pair with fresh fruit or yogurt for a balanced meal.
Tips for the Best Lemon Poppy Seed Zucchini Bread:
- Use Fresh Zucchini: Fresh zucchini will provide the best moisture and flavor. Grate it finely to ensure it incorporates easily into the batter.
- Don’t Skip the Zucchini Squeeze: Be sure to remove excess moisture from the zucchini so your bread doesn’t become too soggy.
- Add a Glaze: For extra lemony sweetness, drizzle a simple lemon glaze (powdered sugar and lemon juice) over the cooled bread.
- Check for Doneness: Oven temperatures can vary, so start checking your bread at the 50-minute mark to avoid overbaking.
Storage Instructions:
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For longer storage, you can refrigerate the bread for up to 1 week or freeze it for up to 3 months. If freezing, wrap tightly in plastic wrap and foil before freezing.
Frequently Asked Questions (FAQ):
Q1: Can I use frozen zucchini?
Yes! If using frozen zucchini, be sure to thaw it and squeeze out as much moisture as possible before using it in the bread.
Q2: Can I use a different type of oil?
Yes! You can substitute the vegetable oil with melted coconut oil, canola oil, or even applesauce for a lower-fat version.
Q3: Can I add other ingredients to this bread?
Absolutely! Feel free to add in chocolate chips, dried cranberries, or other nuts for extra flavor and texture.
Conclusion: A Zesty and Moist Treat
This Lemon Poppy Seed Zucchini Bread is the perfect combination of sweet, citrusy, and moist. It’s an easy-to-make bread that adds a refreshing twist to your classic zucchini bread, making it a delicious treat for any time of the day.
Did you try this recipe? Share your thoughts and photos with us on Pinterest!
Preparation Time: 15 minutes
Cooking Time: 50-60 minutes
Cuisine: American, Dessert, Snack
Nutritional Information (per serving):
- Calories: 250
- Protein: 4g
- Carbohydrates: 30g
- Fat: 12g
- Fiber: 2g
Enjoy every slice of this moist, lemony, and crunchy bread!
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Lemon Poppy Seed Zucchini Bread
- Total Time: 0 hours
Description
This Lemon Poppy Seed Zucchini Bread is a delightful twist on the classic zucchini bread, combining the refreshing brightness of lemon with the subtle crunch of poppy seeds. Moist, tender, and full of flavor, this quick bread makes the perfect snack or breakfast treat. The zucchini adds moisture and a bit of nutrition, while the lemon and poppy seeds bring a fresh, zesty flair.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons poppy seeds
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 1/2 cups finely shredded zucchini (about 1 medium zucchini)
- 1/4 cup chopped walnuts or pecans (optional)
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.
Step 2: Combine Dry Ingredients In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, poppy seeds, and lemon zest. Set aside.
Step 3: Prepare the Wet Ingredients In a large bowl, whisk the eggs and sugar together until well-combined.
Stir in the vegetable oil, lemon juice, and vanilla extract.
Step 4: Add the Zucchini Grate the zucchini (no need to peel it) and place it in a clean kitchen towel or paper towels. Squeeze out any excess moisture, then add the zucchini to the wet ingredients. Mix to combine.
Step 5: Mix Wet and Dry Ingredients Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, or the bread might be dense.
Step 6: Bake the Bread Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs attached.
Step 7: Cool and Serve Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Slice and serve once it’s fully cooled.
Notes
- Use Fresh Zucchini: Fresh zucchini will provide the best moisture and flavor. Grate it finely to ensure it incorporates easily into the batter.
- Don’t Skip the Zucchini Squeeze: Be sure to remove excess moisture from the zucchini so your bread doesn’t become too soggy.
- Add a Glaze: For extra lemony sweetness, drizzle a simple lemon glaze (powdered sugar and lemon juice) over the cooled bread.
- Check for Doneness: Oven temperatures can vary, so start checking your bread at the 50-minute mark to avoid overbaking.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Cuisine: American, Dessert, Snack
