Description
This delightful Lemon Poppy Seed Zucchini Bread is a moist, flavorful quick bread combining the freshness of grated zucchini with zesty lemon and crunchy poppy seeds. Perfect for breakfast, a snack, or a light dessert, this loaf offers a subtle citrus tang balanced with a tender crumb and a hint of sweetness.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
Other Ingredients
- 2 cups grated zucchini
- 2 tablespoons poppy seeds
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set it aside to prepare for baking.
- Prepare the zucchini: Grate the zucchini using the large holes on a box grater. Place the grated zucchini into a clean kitchen towel and squeeze out excess moisture to avoid making the bread too wet.
- Mix dry ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk them together until thoroughly mixed, ensuring even rising and flavor distribution.
- Combine wet ingredients: In a large bowl, whisk together the granulated sugar, melted unsalted butter, eggs, vanilla extract, lemon zest, and fresh lemon juice until the mixture is smooth and well combined, creating a fragrant lemony base.
- Incorporate dry ingredients: Stir the dry ingredients into the wet mixture with a few quick strokes. Be careful not to overmix the batter to keep the bread tender.
- Add zucchini and poppy seeds: Gently fold in the grated zucchini and poppy seeds until they are evenly distributed throughout the batter, adding moisture and texture.
- Transfer to loaf pan: Pour the prepared batter into the greased loaf pan, spreading it out evenly to ensure uniform baking.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating it is fully baked.
- Cool the bread: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing and serving.
Notes
- Be sure to squeeze as much moisture as possible from the zucchini to prevent a soggy loaf.
- Use fresh lemon juice and zest for the brightest flavor.
- You can substitute whole wheat flour for a healthier twist, though the texture may be slightly denser.
- If you prefer a sweeter loaf, increase sugar by 1/4 cup.
- Store the zucchini bread wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week.
