Lemon Poppy Seed Zucchini Bread

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 8
★★★★★
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Lemon Poppy Seed Zucchini Bread is the perfect blend of zesty citrus and nutty flavors, bringing a refreshing twist to your usual quick bread. This recipe is a delightful way to use up your garden zucchini while enjoying a moist, fluffy loaf with a hint of summer freshness.

Ingredients for Lemon Poppy Seed Zucchini Bread

All-purpose flour is the backbone of our bread, providing structure and volume. Baking powder and baking soda work together to give the bread its rise and light texture. A pinch of salt enhances all the other flavors.

Granulated sugar adds sweetness and helps keep the bread moist. Unsalted butter, once melted, brings richness and a tender crumb. Eggs act as a binding agent, holding everything together while adding a bit of fluffiness.

The vanilla extract gives a warm undertone, while lemon juice and lemon zest provide a burst of citrusy brightness. Poppy seeds add a subtle nutty flavor and delightful crunch. Zucchini, grated finely, keeps the bread moist without overpowering the other flavors. Lastly, walnuts (if you choose to use them) add texture and an earthy taste that pairs well with the lemon.

Tips & Tricks

  • Grate the zucchini finely to ensure it blends well into the batter without leaving large chunks.
  • Squeeze out excess moisture from the zucchini using a clean kitchen towel to prevent the bread from becoming too wet.
  • For an extra lemony kick, drizzle a simple lemon glaze over the cooled loaf.
  • If you don't have fresh lemons, bottled lemon juice and dried lemon zest can be used in a pinch, but fresh is always best.

Serving Suggestions

This bread pairs wonderfully with a dollop of whipped cream or a smear of cream cheese for a richer experience. For a lighter option, enjoy it plain with a cup of herbal tea or a glass of iced lemonade. It's also a fantastic addition to a brunch spread or afternoon tea.

Frequently Asked Questions

Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be denser. Consider using half whole wheat and half all-purpose for a balance.
How should I store the bread?
Wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices individually.
Can I omit the poppy seeds?
Absolutely! The bread will still be delicious without them.

Lemon Poppy Seed Zucchini Bread Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set it aside. This ensures your bread doesn't stick and makes for an easy release after baking.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mixture is your base, so make sure it's well combined to ensure even distribution of the leavening agents.

In a separate bowl, beat the sugar and melted butter together until smooth. This can be done by hand, but using an electric mixer will make it quicker. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest, ensuring everything is well incorporated.

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Overmixing can lead to a dense loaf, so be gentle here. Fold in the poppy seeds, grated zucchini, and walnuts if you're using them. Folding helps maintain the airiness of the batter.

Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Oven times can vary, so start checking at the 50-minute mark.

Once done, allow the bread to cool in the pan for about 10 minutes. This resting period helps the bread set before you transfer it to a wire rack to cool completely. This step is crucial to prevent the loaf from breaking apart.

Why You'll Love This Recipe

  • Combines the bright flavor of lemon with the subtle crunch of poppy seeds.
  • A sneaky way to incorporate vegetables into your dessert without anyone noticing.
  • Perfectly moist texture that stays fresh for days.
  • Easy to make with simple ingredients you probably have on hand.
  • Freezes well, so you can enjoy a slice whenever the craving hits.

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)

Step-by-step 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.

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