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Lemon Poppy Seed Zucchini Bread

A delightful and refreshing twist on traditional zucchini bread with the bright flavor of lemon and a nutty crunch from poppy seeds, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 4 cups flour
  • 1.5 cups sugar
  • 1 pkg instant lemon pudding mix (3.4 oz)
  • 1.5 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
Wet Ingredients
  • 4 eggs
  • 1.25 cups milk
  • 1 cup oil
  • 3 Tbsp lemon juice
Additions
  • 2 cups peeled shredded zucchini Squeeze out excess moisture
  • 0.25 cups poppy seeds
  • 1 Tbsp lemon zest

Method
 

Preparation
  1. Spray two large or six mini loaf pans and line the bottoms with parchment paper. Set aside.
  2. In a large mixing bowl, combine flour, sugar, pudding mix, baking soda, baking powder, and salt.
  3. 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.
  4. Fold in the shredded zucchini, poppy seeds, and lemon zest. Stir until just mixed.
Baking
  1. Pour the batter into the prepared pans.
  2. Bake at 325°F for 50-55 minutes for 9x5 large pans, or 30-35 minutes for 5'x3' mini pans.
  3. Allow the bread to cool in the pans for 10 minutes before removing to cooling racks.

Notes

Serve warm or at room temperature. Delicious on its own or with butter or cream cheese. Store in an airtight container at room temperature for up to 3 days, or refrigerate for about a week or freeze for up to 3 months. Make sure to wrap tightly in plastic wrap and then foil if freezing.