Brighten your day with zesty Lemon Poppyseed Zucchini Bread, bursting with fresh citrus and moist texture. This delightful treat combines the vibrant flavor of lemon zest with the subtle crunch of poppy seeds and the natural moisture of shredded zucchini, creating a perfect balance of sweet and tangy in every bite. Whether you enjoy it as a breakfast boost or an afternoon snack, this Lemon Poppyseed Zucchini Bread is an absolute crowd-pleaser that adds a splash of sunshine to any moment.
Why You’ll Love This Recipe
- Refreshing zest and moisture: The lemon and zucchini keep the bread bright and tender without drying out.
- Simple wholesome ingredients: Easy-to-find pantry staples come together to create something extraordinary.
- Great for any occasion: Perfect for breakfast, teatime, or a sweet snack anytime in between.
- Nutritious twist: Adding zucchini sneaks in extra veggies without compromising flavor.
- Customizable flavors: Adapt the recipe easily for dietary preferences or to mix up the taste.
Ingredients You’ll Need
Each ingredient plays a unique role, from adding moisture and tang to providing structure and flavor. With a combination of fresh citrus, wholesome zucchini, and nutty poppy seeds, this Lemon Poppyseed Zucchini Bread recipe is both straightforward and delicious.
- Shredded zucchini: Adds moisture and subtle earthiness while keeping the bread tender.
- Fresh lemon zest and juice: Infuse bright citrus flavor that wakes up the taste buds.
- All-purpose flour: The base for structure and crumb in your loaf.
- Sugar: Sweetens and caramelizes for a golden crust.
- Poppy seeds: Provide a delightful crunch and nutty flavor contrast.
- Baking powder and baking soda: Help the bread rise light and fluffy.
- Eggs: Bind the ingredients and add richness.
- Vegetable oil: Keeps the bread moist and tender without overpowering flavor.
- Vanilla extract: Enhances sweetness and rounds out the lemon’s tang.
- Salt: Balances flavors and intensifies sweetness.
Variations for Lemon Poppyseed Zucchini Bread
One of the best parts about this recipe is how easy it is to adapt and customize. Whether you want to add nuts, make it gluten-free, or experiment with other citrus fruits, these variations will help you tailor the bread to your taste and dietary needs.
- Nutty upgrade: Stir in chopped walnuts or pecans for added crunch and depth.
- Gluten-free version: Swap the all-purpose flour for a gluten-free blend with xanthan gum.
- Citrus swap: Replace lemon zest with orange or lime for a different but complementary tang.
- Sweetener alternatives: Try honey or maple syrup instead of sugar for natural sweetness.
- Vegan-friendly: Use flax eggs and coconut oil to keep it moist without animal products.
How to Make Lemon Poppyseed Zucchini Bread
Step 1: Prep the zucchini and oven
Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper. Shred the zucchini finely and gently squeeze out excess moisture with a clean kitchen towel or paper towel.
Step 2: Mix dry ingredients
In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt until evenly combined.
Step 3: Combine wet ingredients
In a separate bowl, beat the eggs with vegetable oil, lemon zest, lemon juice, and vanilla extract until smooth and fragrant.
Step 4: Integrate wet and dry mixtures
Pour the wet ingredients into the dry and stir gently just until combined; avoid overmixing to keep the bread tender. Fold the shredded zucchini into the batter evenly.
Step 5: Bake to perfection
Transfer the batter to your prepared loaf pan and smooth the top. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Pro Tips for Making Lemon Poppyseed Zucchini Bread
- Drain zucchini well: Excess moisture can make the bread soggy, so press gently but firmly.
- Use fresh lemon zest: Avoid dried zest for the most vibrant citrus aroma.
- Don’t overmix batter: Stir until just combined to ensure a tender crumb.
- Test doneness carefully: Start checking at 50 minutes to avoid overbaking and drying out.
- Let it cool completely: This helps the flavors to set and makes slicing easier.
How to Serve Lemon Poppyseed Zucchini Bread
Garnishes
A simple dusting of powdered sugar or a drizzle of lemon glaze enhances the bread’s brightness and presentation beautifully.
Side Dishes
Pair with a dollop of Greek yogurt or a pat of creamy butter for a satisfying breakfast or snack.
Creative Ways to Present
Slice and toast for an extra crispy texture, or cut into mini muffins for easy sharing at gatherings or packed lunches.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Lemon Poppyseed Zucchini Bread tightly in plastic wrap or foil and store at room temperature for up to 3 days to keep it fresh and moist.
Freezing
This bread freezes wonderfully! Wrap tightly in foil or freezer-safe containers and freeze for up to 3 months. Thaw at room temperature before serving.
Reheating
Warm slices gently in the oven at 300°F (150°C) for 10 to 15 minutes or use a toaster to revive that just-baked texture and aroma.
FAQs
Can I use yellow squash instead of zucchini?
Yes, yellow squash works similarly in texture and moisture; just shred it finely and drain well to avoid excess moisture.
Is it necessary to peel the zucchini?
No, the skin adds color and fiber; just wash thoroughly before shredding.
Can I make this bread nut-free?
Absolutely! The recipe is naturally nut-free unless you add nuts as a variation, so it’s safe for those with nut allergies.
How do I prevent the bread from being too dense?
Make sure your baking powder/soda is fresh, and don’t overmix the batter to maintain a light, airy texture.
Can I turn this into muffins instead of bread?
Definitely! Use a muffin pan and bake for 20-25 minutes, checking for doneness with a toothpick.
Final Thoughts
This Lemon Poppyseed Zucchini Bread is such a joyful recipe to have on hand—it’s fresh, moist, and bursting with zest that feels like a little sunshine in every bite. Whether you’re baking for family, friends, or just treating yourself, this recipe joins the ranks of those favorites you’ll want to make again and again. Grab your ingredients, get cozy in the kitchen, and enjoy the bright, delightful flavors of this irresistible bread!
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Lemon Poppyseed Zucchini Bread
- Prep Time: 15 minutes
- Cook Time: 50 to 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10-12 servings) 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Brighten your day with zesty Lemon Poppyseed Zucchini Bread, a moist and tender treat blending fresh lemon zest, juice, nutty poppy seeds, and shredded zucchini for a perfect balance of sweet and tangy. Ideal for breakfast, teatime, or a wholesome snack, this bread brings sunshine to any moment with simple, wholesome ingredients and versatile customization options.
Ingredients
Wet Ingredients
- 2 cups shredded zucchini (drained)
- 2 large eggs
- 1/2 cup vegetable oil
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Prep the zucchini and oven: Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper. Shred the zucchini finely and gently squeeze out excess moisture with a clean kitchen towel or paper towel.
- Mix dry ingredients: In a large bowl, whisk together all-purpose flour, sugar, poppy seeds, baking powder, baking soda, and salt until evenly combined.
- Combine wet ingredients: In a separate bowl, beat the eggs with vegetable oil, fresh lemon zest, lemon juice, and vanilla extract until smooth and fragrant.
- Integrate wet and dry mixtures: Pour the wet ingredients into the dry and stir gently just until combined; avoid overmixing to keep the bread tender. Fold the shredded zucchini into the batter evenly.
- Bake to perfection: Transfer the batter to your prepared loaf pan and smooth the top. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Notes
- Drain zucchini well to prevent sogginess.
- Use fresh lemon zest for best citrus aroma.
- Do not overmix the batter to maintain a tender crumb.
- Start checking doneness at 50 minutes to avoid overbaking.
- Allow bread to cool completely before slicing to set flavors.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg