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Easy Lemon Poppy Seed Zucchini Bread

A delightful, moist bread combining lemon flavor with crunchy poppy seeds, perfect for using up zucchini.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini Ensure well-drained.
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon For more lemon flavor, increase zest.
Dry Ingredients
  • 1 cup all-purpose flour Can substitute with gluten-free flour blend.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons poppy seeds Can replace with sesame seeds or chopped nuts.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix the grated zucchini, oil, sugars, eggs, lemon juice, vanilla extract, and lemon zest until combined.
  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.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Serve warm or at room temperature. Great with butter or cream cheese. Store wrapped at room temperature for 3-4 days or freeze for up to 3 months.