Lemon Poppy Seed Zucchini Bread

This Lemon Poppy Seed Zucchini Bread is a light, moist, and flavorful treat that perfectly blends the brightness of lemon, the subtle crunch of poppy seeds, and the tenderness of zucchini. Whether for breakfast, a snack, or dessert, this loaf is a guaranteed winner!

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Why You’ll Love This Recipe:

• Moist & Tender – Thanks to the zucchini and olive oil.
• Bright & Citrusy – Fresh lemon zest and juice make every bite refreshing.
• Nutty Crunch – Poppy seeds add a delicate texture.
• Easy to Make – Simple ingredients, no mixer required!

Ingredients You’ll Need:

• Zucchini (1 cup, grated & squeezed dry) – Adds moisture without overpowering.
• All-Purpose Flour (2 cups) – The base of the bread.
• Baking Powder (1 ½ tsp) & Baking Soda (½ tsp) – Helps it rise perfectly.
• Salt (½ tsp) – Balances the flavors.
• Poppy Seeds (2 tbsp) – Adds texture and a mild nutty flavor.
• Eggs (2 large) – Helps bind the batter together.
• Granulated Sugar (¾ cup) – Sweetens the bread just right.
• Olive Oil (½ cup) – Keeps the loaf moist and soft.
• Greek Yogurt (¼ cup) – Adds a slight tang and extra moisture.
• Lemon Zest (1 tbsp) & Lemon Juice (¼ cup) – The key to that fresh citrus kick.
• Vanilla Extract (1 tsp) – Enhances all the flavors.

Tools You’ll Need:

• Large mixing bowl
• Whisk
• Grater for zucchini & 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 and line a loaf pan with parchment paper. Grate the zucchini and squeeze out any excess moisture using 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 smooth.

Step 4: Combine Everything
Gradually fold the wet ingredients into 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 before transferring to a wire rack to cool completely. Slice and enjoy!

Serving Suggestions:

• Drizzle with a simple lemon glaze (powdered sugar + lemon juice).
• Serve with a cup of tea or coffee.
• Spread with cream cheese or butter for extra indulgence.

Tips for the Best Zucchini Bread:

• Don’t Overmix – Stir gently to keep the loaf light and fluffy.
• Drain the Zucchini Well – Too much moisture can make the bread dense.
• Use Fresh Lemon Juice & Zest – For the best citrusy aroma and 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! Bake in muffin tins for 18–22 minutes.
Do I have to peel the zucchini? No! The peel is soft and blends right into the bread.

Conclusion

This Lemon Poppy Seed Zucchini Bread is a refreshing, moist, and flavorful twist on a classic. Whether as a breakfast treat or afternoon snack, it’s a delightful way to enjoy fresh zucchini with a citrusy burst!

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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