Lemon Poppy Seed Zucchini Bread is a delightful and refreshing twist on traditional zucchini bread. The bright flavor of lemon combined with the nutty crunch of poppy seeds makes it a fantastic choice for breakfast, snacks, or dessert. This recipe is easy to follow and is sure to impress your family and friends. Whether you enjoy it plain or with a spread of butter, this bread is a delightful treat.
Why Make This Recipe
This Lemon Poppy Seed Zucchini Bread is not only delicious, but it’s also a great way to use up fresh zucchini from your garden or farmers’ market. It’s moist and packed with flavor, making it a fantastic choice for those who love citrus-infused treats. The added poppy seeds give it a unique texture that many will enjoy. Plus, it’s an excellent way to sneak in some vegetables while indulging in a sweet treat!
How to Make Lemon Poppy Seed Zucchini Bread
Ingredients:
- 4 cups flour
- 1 1/2 cups sugar
- 1 (3.4 oz) pkg instant lemon pudding mix
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 4 eggs
- 1 1/4 cups milk
- 1 cup oil
- 3 Tbsp lemon juice
- 2 cups peeled (shredded zucchini)
- 1/4 cup poppy seeds
- 1 Tbsp lemon zest
Directions:
- Spray two large or six mini loaf pans and line the bottoms with parchment paper. Set aside.
- In a large mixing bowl, combine flour, sugar, pudding mix, baking soda, baking powder, and salt.
- In a small mixing bowl, whisk together eggs, milk, oil, and lemon juice. Add this mixture to the dry ingredients and stir gently until just combined.
- Fold in the shredded zucchini, poppy seeds, and lemon zest. Stir until just mixed.
- Pour the batter into the prepared pans. Bake at 325°F for 50-55 minutes for 9×5" large pans, or 30-35 minutes for 5"x3" mini pans.
- Allow the bread to cool in the pans for 10 minutes before removing to cooling racks.
How to Serve Lemon Poppy Seed Zucchini Bread
You can serve Lemon Poppy Seed Zucchini Bread warm or at room temperature. It’s delicious on its own, but you can also spread a bit of butter or cream cheese for extra flavor. Consider serving it alongside a cup of tea or coffee for a delightful brunch experience.
How to Store Lemon Poppy Seed Zucchini Bread
Store the Lemon Poppy Seed Zucchini Bread in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for about a week or freeze it for up to 3 months. Be sure to wrap it tightly in plastic wrap and then foil if you’re freezing it.
Tips to Make Lemon Poppy Seed Zucchini Bread
- Make sure to squeeze out excess moisture from the shredded zucchini to avoid a soggy loaf.
- You can adjust the amount of lemon juice and zest depending on how strong you want the lemon flavor to be.
- For a richer taste, consider using half butter and half oil in the recipe.
Variation
You can add chopped nuts, like walnuts or pecans, to the batter for extra crunch. Alternatively, you can replace some of the flour with whole wheat flour for a healthier option.
FAQs
1. Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini. Just make sure to thaw it completely and squeeze out the excess moisture before adding it to the batter.
2. Can I make this bread gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it’s a 1:1 substitute for the best results.
3. How long does the bread last in the freezer?
The bread can last in the freezer for up to 3 months. Just ensure it’s well-wrapped to prevent freezer burn.
Lemon Poppy Seed Zucchini Bread
Ingredients
Method
- Spray two large or six mini loaf pans and line the bottoms with parchment paper. Set aside.
- In a large mixing bowl, combine flour, sugar, pudding mix, baking soda, baking powder, and salt.
- In a small mixing bowl, whisk together eggs, milk, oil, and lemon juice. Add this mixture to the dry ingredients and stir gently until just combined.
- Fold in the shredded zucchini, poppy seeds, and lemon zest. Stir until just mixed.
- Pour the batter into the prepared pans.
- Bake at 325°F for 50-55 minutes for 9x5 large pans, or 30-35 minutes for 5'x3' mini pans.
- Allow the bread to cool in the pans for 10 minutes before removing to cooling racks.