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Zucchini bread is a delightful staple in many kitchens, celebrated for its versatility and ability to transform simple ingredients into a moist, flavorful treat. Traditionally enjoyed as a sweet bread, zucchini bread can serve various purposes—whether as a snack, breakfast option, or even a dessert. Its adaptability allows for endless variations, making it a beloved choice among bakers. Today, we’re excited to introduce a refreshing twist on this classic recipe: Lemon Poppyseed Zucchini Bread.

Lemon Poppyseed Zucchini Bread

Discover a refreshing twist on a classic with homemade Lemon Poppyseed Zucchini Bread. This delightful recipe combines the moistness of zucchini with the zesty brightness of lemon and the satisfying crunch of poppy seeds. Perfect for breakfast, a snack, or dessert, this bread is not only delicious but also packed with healthy ingredients. Follow our straightforward guide to create a flavorful loaf that's sure to impress!
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Ingredients
  

1 ½ cups grated zucchini (about 1 medium zucchini, moisture pressed out)

1 cup all-purpose flour

½ cup whole wheat flour

½ cup granulated sugar

½ cup brown sugar, packed

¼ cup poppy seeds

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ cup vegetable oil (or melted coconut oil)

2 large eggs

1 teaspoon vanilla extract

Zest of 1 lemon

3 tablespoons fresh lemon juice

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it with butter or oil, or line it with parchment paper to make removal easier once baked.

    Prepare the Zucchini: Grate the zucchini using a box grater or a food processor. Transfer the grated zucchini to a clean kitchen towel, roll it up, and wring it out to remove excess moisture. This step is essential for achieving a perfectly textured bread.

      Mix Dry Ingredients: In a large mixing bowl, use a whisk to combine the all-purpose flour, whole wheat flour, poppy seeds, baking soda, baking powder, salt, and ground cinnamon. Mix well until all ingredients are uniformly blended. Set this bowl aside temporarily.

        Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil (or melted coconut oil), granulated sugar, brown sugar, eggs, vanilla extract, lemon zest, and lemon juice. Mix until the mixture is smooth and homogenous.

          Combine Mixtures: Gently pour the wet ingredients into the bowl of dry ingredients. Use a spatula or wooden spoon to mix together until just combined. Take care not to overmix, as this can lead to a denser bread texture.

            Add Zucchini: Carefully fold in the prepared grated zucchini, ensuring it is evenly distributed throughout the batter without overworking the mixture.

              Pour Batter into Pan: Transfer the batter to the prepared loaf pan, using a spatula to smooth the top for an even finish.

                Bake: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. The bread is done when a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely cover it with aluminum foil halfway through baking to prevent it from burning.

                  Cool Down: Once baked, remove the zucchini bread from the oven and let it cool in the pan for approximately 10 to 15 minutes. Afterward, gently transfer the bread to a wire rack to cool completely.

                    Slice and Serve: Once thoroughly cooled, slice the bread into individual pieces. This delightful zucchini bread can be enjoyed as-is, or you can enhance it with a spread of butter or cream cheese. Pair it with your favorite cup of tea or coffee for a delightful treat!

                      Prep Time, Total Time, Servings: 20 minutes | 1 hour 10 minutes | Makes 10 slices