This Easy Lemon Poppy Seed Zucchini Bread is a delightful treat that’s moist and bursting with fresh flavor. The blend of lemon and poppy seeds adds a zesty touch to the soft zucchini base.
It’s a great way to sneak in some veggies while enjoying a delicious slice! I love to enjoy it warm with a pat of butter on top, but honestly, it’s hard to resist it straight from the oven! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the bread. You can use whole wheat flour for a healthier twist, but it may change the texture slightly.
Zucchini: Fresh, grated zucchini adds moisture. If you’re out of zucchini, try using grated carrot or applesauce; they’ll give a different flavor, but still keep the bread moist.
Poppy Seeds: These add a nice crunch and flavor. If you can’t find them or prefer not to use them, you can skip them entirely or substitute with chia seeds.
Lemon Zest and Juice: Fresh lemon zest and juice give this bread its zesty kick. If you’re short on lemons, you could use bottled lemon juice, but the flavor won’t be as bright.
How Do I Ensure My Zucchini Bread Is Moist and Not Dense?
To get that perfect softness, here are some tips:
- Grate the zucchini finely; the smaller pieces blend better into the batter.
- Don’t squeeze out the moisture from the zucchini; this moisture helps keep the bread soft.
- Mix the dry and wet ingredients just until they’re combined. Overmixing can make the bread dense.
- Make sure to test the bread with a toothpick; if it comes out clean, it’s ready. Overbaking can dry it out!
Easy Lemon Poppy Seed Zucchini Bread
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons fresh lemon juice
- 1/4 cup milk (whole or 2%)
- 1 cup grated zucchini (about 1 medium zucchini, finely grated)
- 2 tablespoons poppy seeds
For the Lemon Glaze (optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons fresh lemon juice
How Much Time Will You Need?
This scrumptious lemon poppy seed zucchini bread will take you about 15-20 minutes to prepare, and then you’ll need to bake it for about 50-60 minutes. Don’t forget to let it cool for a bit before you serve it! All in all, you’ll have a lovely bread ready in under 1.5 hours.
Step-by-Step Instructions
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to make removal easier later on.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step helps evenly distribute the leavening agents throughout the flour.
3. Combine the Wet Ingredients:
In a large mixing bowl, whisk the sugar and eggs together until they’re well combined. Add in the vegetable oil, vanilla extract, lemon zest, lemon juice, and milk. Mix this all together until it’s nice and smooth.
4. Add Zucchini and Poppy Seeds:
Now it’s time to stir in the grated zucchini and poppy seeds. Make sure they are evenly distributed into the batter for that lovely flavor and texture!
5. Combine Wet and Dry Ingredients:
Gradually add the bowl of dry ingredients to your wet mixture. Stir just until everything is combined—be careful not to overmix, or your bread may turn out dense.
6. Pour into the Pan:
Transfer the batter into your prepared loaf pan and smooth out the top with a spatula or the back of a spoon.
7. Bake:
Place the pan in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick in the center; if it comes out clean, your bread is done!
8. Cool the Bread:
Once done, remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely.
9. Prepare the Lemon Glaze (Optional):
If you’d like to add a little something extra, whisk together powdered sugar and lemon juice to create the glaze. Adjust the amount of lemon juice for your desired consistency.
10. Drizzle and Serve:
Once the bread has cooled, drizzle the lemon glaze over the top. Let it set for a few minutes before slicing. Enjoy your moist, zingy Lemon Poppy Seed Zucchini Bread!
This delightful treat is perfect for breakfast, snacks, or even dessert. Enjoy every bite!
Frequently Asked Questions (FAQ)
Can I Substitute the Vegetable Oil?
Absolutely! You can use melted coconut oil instead, or even applesauce for a healthier alternative. Just keep in mind that using applesauce might make the bread slightly sweeter and a bit more moist.
How Do I Store Leftover Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it for a longer period, wrap it tightly in plastic wrap and store it in the fridge for up to a week or freeze it for up to 3 months.
Can I Use Frozen Zucchini?
Yes, you can! Just make sure to thaw the frozen zucchini and drain any excess moisture before adding it to the batter. This ensures your bread doesn’t become too watery.
Can I Make This Recipe Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Just make sure it includes xanthan gum for the right texture. The results should still be delicious!
