This moist lemon poppy seed zucchini bread is a sunny treat that’s perfect for breakfast or a snack. With fresh zucchini and zesty lemon, it feels light yet satisfying!
Honestly, the poppy seeds add a fun crunch that keeps things interesting. I can never resist a slice warm from the oven. You’ll want to keep this recipe close! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the main structure for the bread. If you’re looking to lighten it up, you can try using whole wheat flour, or a gluten-free blend for a gluten-free version. Just keep in mind it may change the texture.
Poppy Seeds: These add a nice crunch and unique flavor. If you don’t have poppy seeds, chia seeds can be a good substitute, although they will slightly alter the texture.
Granulated Sugar and Brown Sugar: This combo keeps the bread sweet and helps in moisture retention. You could use coconut sugar or maple sugar for a more natural alternative, but adjust the quantity to your taste!
Vegetable Oil: I usually go with vegetable oil for a neutral flavor, but melted coconut oil is a lovely alternative. You can even use applesauce for a lower-fat option.
Zucchini: For added flavor, I prefer using medium-sized zucchini. If zucchini isn’t available, you can substitute it with carrots for a different twist.
How Do You Get the Perfect Texture for Zucchini Bread?
Getting the right texture in zucchini bread is all about preparing the zucchini properly. Squeeze out the excess moisture with a clean kitchen towel or paper towel. This helps prevent the bread from becoming soggy.
- Grate the zucchini using the coarse side of a grater.
- After grating, place the zucchini in a towel, twist it, and squeeze out the liquid. This will help your bread stay fluffy!
- When mixing your batter, fold in the zucchini gently to maintain airiness.
Following these tips will give you a wonderfully moist zucchini bread that stands out for both flavor and texture! Happy baking!
Moist Lemon Poppy Seed Zucchini Bread
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon poppy seeds
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- Juice of 1 large lemon (about 2 tablespoons)
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
For the glaze (optional):
- 1 cup powdered sugar
- 1-2 tablespoons fresh lemon juice
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 55-65 minutes to bake. After that, let the bread cool for about 10 minutes in the pan before transferring it to a wire rack. In total, you’ll be enjoying this delicious bread in about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
First, preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and poppy seeds. This helps everything blend evenly when you mix the batter!
3. Combine the Wet Ingredients:
In a large mixing bowl, beat together the granulated sugar, brown sugar, and oil until smooth. Then, add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice to add that bright flavor.
4. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the wet ingredients, mixing just until everything is combined. Be careful not to overmix; we want a tender loaf!
5. Fold in the Zucchini:
Gently fold in the grated zucchini, ensuring it is evenly distributed throughout the batter. This will add moisture and flavor to your bread.
6. Pour and Smooth:
Pour the batter into your prepared loaf pan and smooth out the top with a spatula.
7. Bake:
Place the loaf pan in the preheated oven and bake for about 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
8. Cool:
Once baked, remove the bread from the oven and cool it in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
9. (Optional) Make the Glaze:
If you’d like to add a lemon glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled bread for an extra zesty finish!
10. Slice and Enjoy!
Your moist lemon poppy seed zucchini bread is ready to be sliced! Enjoy it as a delicious breakfast, a snack, or a light dessert. It’s bursting with bright flavors and is totally irresistible!
FAQ for Moist Lemon Poppy Seed Zucchini Bread
Can I Substitute the Zucchini with Something Else?
Yes! If you don’t have zucchini, shredded carrots work well as a substitute. The texture will be slightly different, but it will still be tasty and moist!
How Do I Store Leftover Zucchini Bread?
To store leftovers, wrap the cooled bread tightly in plastic wrap or foil and keep it at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months.
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour. Keep in mind it may give the bread a denser texture, so you might want to mix half whole wheat and half all-purpose for a lighter result.
How Can I Make This Recipe Vegan?
To make this zucchini bread vegan, you can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg, left to sit for a few minutes until thick), and use unsweetened applesauce or a non-dairy oil instead of vegetable oil.
Enjoy your baking and feel free to experiment with the recipe!
