Lemon Poppy Seed Zucchini Bread

Enjoy a delightful twist on classic zucchini bread with a burst of lemon and the subtle crunch of poppy seeds. Perfect for breakfast or a midday snack, this bread is both refreshing and satisfying.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 8

Ingredients

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup granulated sugar

1/2 cup unsalted butter, melted

2 large eggs

1 tsp vanilla extract

1/4 cup freshly squeezed lemon juice

1 tbsp lemon zest

1/4 cup poppy seeds

1 1/2 cups grated zucchini

1/2 cup chopped walnuts (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In another bowl, beat the sugar and melted butter until smooth. Add the eggs, vanilla extract, lemon juice, and lemon zest, then mix well.

4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.

5. Fold in the poppy seeds, zucchini, and walnuts if using.

6. Pour the batter into the prepared loaf pan and spread evenly.

7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Storage

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

Reheating

To reheat, slice and warm in a toaster oven at 300°F for 5 minutes or microwave slices for 20-30 seconds.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.