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Lemon Poppyseed Zucchini Bread

Lemon Poppyseed Zucchini Bread

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  • Author: Sophia
  • 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

Units Scale

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

  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.
  2. Mix dry ingredients: In a large bowl, whisk together all-purpose flour, sugar, poppy seeds, baking powder, baking soda, and salt until evenly combined.
  3. 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.
  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.
  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.

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

Find it online: https://www.cookingflash.com/lemon-poppyseed-zucchini-bread/