Lemon Poppy Seed Zucchini Bread
A delightful blend of zesty lemon and nutty poppy seeds with moist grated zucchini, perfect for breakfast, snacks, or dessert.
Ingredients
Batter Ingredients
- 1.5 cups grated zucchini Make sure to drain excess moisture
- 1 cup all-purpose flour Can substitute with gluten-free flour
- 0.5 cups granulated sugar Can substitute with honey or maple syrup
- 0.5 cups brown sugar Can substitute with honey or maple syrup
- 0.5 cups vegetable oil Can substitute with applesauce for a lighter option
- 2 large eggs Can substitute with flaxseed meal or unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest Freshly grated for best flavor
- 2 tablespoons lemon juice Freshly squeezed for best flavor
Dry Ingredients
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 2 tablespoons poppy seeds Add for crunch and flavor
Instructions
Preparation
- Gather all your ingredients and preheat your oven to 350°F (175°C). Grease a loaf pan.
- Grate the zucchini and set it aside to drain excess moisture.
Mixing Ingredients
- In a large bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice. Mix until well incorporated.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted comes out clean.
- Let the loaf cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Serving
- Slice the cooled bread and enjoy plain or with your favorite toppings.
- Store any leftovers in an airtight container at room temperature for up to 3-4 days.
Notes
This bread can be customized with nuts or different fruits. Consider adding a lemon glaze for a sweeter finish.