Lemon Poppy Seed Zucchini Bread
A delightful and moist zucchini bread infused with bright lemon flavor and crunchy poppy seeds, perfect for any time of day.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups grated zucchini
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons poppy seeds
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan, ensuring a non-stick finish.
- Combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice in a large bowl. Mix thoroughly until smooth.
- Whisk together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds in another bowl.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Overmixing may lead to dense bread, so be cautious.
- Pour the batter into the prepared loaf pan and smooth the top with your spatula to create an even surface.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to three days or freeze for longer storage. Squeeze excess moisture from the grated zucchini to avoid sogginess.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: zucchini bread, lemon, poppy seeds, baking, dessert