Go Back
Zucchini bread has become a beloved staple in many households, often celebrated for its moist texture and subtle sweetness. This delightful quick bread is not only easy to make but also a fantastic way to sneak some vegetables into our diets without compromising on flavor. The versatility of zucchini bread allows it to shine in various settings, whether served as a breakfast treat, a snack, or even a dessert.

Lemon Poppyseed Zucchini Bread

Discover the delightful world of baking with this Zesty Lemon Poppyseed Zucchini Bread recipe! This moist and flavorful quick bread is a fantastic way to sneak in healthy zucchini while enjoying zesty lemon and crunchy poppy seeds. Perfect for breakfast, snacks, or dessert, this recipe is easy to customize, making it a great addition to your culinary repertoire. Enjoy the bright flavors and nutritious benefits of each delicious slice!
Print Recipe Pin Recipe

Ingredients
  

2 cups finely grated zucchini (about 2 medium-sized zucchinis)

1 ½ cups all-purpose flour

½ cup granulated sugar

½ cup brown sugar, packed

1/3 cup vegetable oil

3 large eggs

1 teaspoon pure vanilla extract

Zest of 1 large lemon

2 tablespoons fresh lemon juice

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 tablespoons poppy seeds

Optional: ½ cup chopped walnuts or pecans for added crunch

Instructions
 

Preheat the oven: Start by preheating your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

    Prepare the zucchini: Grate the zucchini using a box grater or food processor. If the zucchini is very watery, squeeze it gently in a kitchen towel to remove excess moisture. Set aside.

      Mix wet ingredients: In a large mixing bowl, whisk together the vegetable oil, granulated sugar, brown sugar, and eggs until smooth. Stir in the vanilla extract, lemon zest, and lemon juice until well combined.

        Combine dry ingredients: In a separate bowl, whisk the all-purpose flour, baking powder, baking soda, salt, and poppy seeds together.

          Incorporate zucchini: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. It's important not to overmix; a few lumps are okay. Fold in the grated zucchini and nuts, if using, until evenly distributed.

            Pour and smooth: Transfer the batter into the prepared loaf pan and smooth the top with a spatula.

              Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking for even browning.

                Cool down: Once baked, set the pan on a wire rack to cool for about 10-15 minutes. Carefully remove the bread from the pan and let it cool completely on the rack.

                  Serve: Slice the zucchini bread once cooled. Enjoy it as a delightful breakfast treat or an afternoon snack, best served with a pat of butter or a drizzle of honey.

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour 10 minutes | 8 servings