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Lemon poppyseed zucchini bread is a delightful baking option that combines the bright, zesty flavor of lemon with the nutty crunch of poppy seeds, all while incorporating the nutritious benefits of zucchini. This unique twist on traditional zucchini bread is not only a delicious treat but also a clever way to sneak more vegetables into your diet. The appeal of this recipe lies in its perfect balance of flavors and textures, making it an excellent choice for breakfast, snacks, or even dessert.

Lemon Poppyseed Zucchini Bread

Discover the perfect blend of flavors with this Lemon Poppyseed Zucchini Bread recipe! It's a delightful twist on traditional zucchini bread that brings together the bright zest of lemon and the nutty crunch of poppy seeds, all while sneaking in some healthy veggies. This easy recipe results in a moist and flavorful loaf, ideal for breakfast, snacks, or dessert. Enjoy the unique combination that makes every bite refreshing and satisfying! Perfect for sharing with family and friends.
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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: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

    Prepare the Zucchini: Grate the zucchini using a box grater or food processor. Place it on a clean kitchen towel, roll it up, and twist to squeeze out excess moisture. This step is crucial to a well-textured bread.

      Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, poppy seeds, baking soda, baking powder, salt, and ground cinnamon until evenly combined. Set aside.

        Combine Wet Ingredients: In another bowl, whisk together the vegetable oil (or melted coconut oil), granulated sugar, brown sugar, eggs, vanilla extract, lemon zest, and lemon juice until smooth and well combined.

          Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.

            Add Zucchini: Fold in the grated zucchini until it is evenly distributed throughout the batter.

              Pour Batter into Pan: Scrape the batter into the prepared loaf pan, smoothing the top with a spatula.

                Bake: Place the loaf pan in the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it loosely with aluminum foil halfway through.

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

                    Slice and Serve: Once cooled, slice the bread and serve. This bread is delicious on its own or slathered with butter or cream cheese. Enjoy this light, moist, and zesty treat with a cup of tea or coffee!

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