Lemon Poppy Seed Zucchini Bread

If you love a moist, citrusy, and slightly nutty quick bread, this Lemon Poppy Seed Zucchini Bread is the perfect treat! It’s packed with fresh zucchini, bright lemon flavor, and a delicate crunch from poppy seeds. Perfect for breakfast, a snack, or even dessert!

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Why You’ll Love This Recipe:

• Moist & Tender: Thanks to the zucchini, this bread stays soft and fluffy.
• Bright & Citrusy: Lemon zest and juice bring a fresh, tangy flavor.
• Nutty Crunch: Poppy seeds add texture and a mild nutty taste.
• Easy to Make: Simple ingredients and minimal effort for a delicious homemade bread.

Ingredients You’ll Need:

• Zucchini (1 cup, grated) – Adds moisture without overpowering the flavor.
• All-Purpose Flour (2 cups) – Provides structure to the bread.
• Baking Powder (1 ½ tsp) & Baking Soda (½ tsp) – Helps the bread rise.
• Salt (½ tsp) – Enhances all the flavors.
• Poppy Seeds (2 tbsp) – Adds a subtle crunch and nutty flavor.
• Eggs (2 large) – Binds everything together.
• Granulated Sugar (¾ cup) – Gives the bread the perfect level of sweetness.
• Olive Oil (½ cup) – Keeps the bread moist and tender.
• Greek Yogurt (¼ cup) – Adds richness and a slight tang.
• Lemon Zest (1 tbsp) & Lemon Juice (¼ cup) – For that bright citrus flavor.
• Vanilla Extract (1 tsp) – Rounds out the flavors.

Tools You’ll Need:

• Large mixing bowl
• Whisk
• Grater for zucchini and lemon zest
• Loaf pan (9×5 inch)
• Parchment paper

How to Make Lemon Poppy Seed Zucchini Bread:

Step 1: Prep the Ingredients
Preheat your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper. Grate the zucchini and squeeze out excess moisture with a paper towel.

Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.

Step 3: Mix the Wet Ingredients
In another bowl, whisk the eggs, sugar, olive oil, Greek yogurt, lemon zest, lemon juice, and vanilla extract until well combined.

Step 4: Combine Everything
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Fold in the grated zucchini.

Step 5: Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool & Serve
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

Serving Suggestions:

• Serve with a dollop of Greek yogurt and honey for extra indulgence.
• Enjoy with a cup of tea or coffee for a perfect afternoon treat.

Tips for the Best Zucchini Bread:

• Don’t Overmix: Stir just until combined to keep the bread light and fluffy.
• Drain the Zucchini Well: Excess moisture can make the bread too dense.
• Use Fresh Lemon Juice & Zest: For the best citrus flavor.

Storing & Freezing:

• Store: Keep in an airtight container at room temperature for up to 3 days.
• Freeze: Wrap slices in plastic wrap and freeze for up to 3 months. Thaw before serving.

FAQs:

Can I use whole wheat flour? Yes, substitute half the all-purpose flour with whole wheat for a heartier texture.
Can I make muffins instead? Absolutely! Divide the batter into muffin tins and bake for 18–22 minutes.
Do I have to peel the zucchini? Nope! The peel is soft and blends into the bread.

Conclusion

This Lemon Poppy Seed Zucchini Bread is a delightful mix of citrusy brightness and comforting texture. Perfect for any time of the day, it’s a must-try recipe!

Preparation Time: 10 minutes
Cooking Time: 50 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 210 | Protein: 4g | Carbohydrates: 28g | Fat: 9g | Fiber: 2g | Sodium: 180mg

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