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Lemon Poppy Seed Zucchini Bread: A Delightful Twist!

Lemon Poppy Seed Zucchini Bread
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A moist and flavorful zucchini bread infused with the bright taste of lemon and the crunch of poppy seeds.

Ingredients

Scale
  • 1 ½ cups grated zucchini
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons poppy seeds

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, combine the grated zucchini, sugars, oil, eggs, vanilla, lemon zest, and lemon juice.
  3. In another bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • For added flavor, consider adding a glaze made from powdered sugar and lemon juice on top.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • This bread can be frozen for up to 3 months; wrap it tightly in plastic wrap and foil.

Nutrition

Find it online: https://howeats.com/lemon-poppy-seed-zucchini-bread-recipe/