Lemon Poppy Seed Zucchini Bread
This delightful loaf combines the moisture of zucchini with zesty lemon and the crunch of poppy seeds, perfect for brunch or as a snack.
Ingrédients
Wet Ingredients
- 1.5 cups grated zucchini Make sure to drain any excess moisture.
- 1 cup vegetable oil Can be substituted with applesauce or coconut oil.
- 2 large eggs Can be replaced with flaxseed meal or chia seeds mixed with water for vegan option.
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
Dry Ingredients
- 1 cup all-purpose flour Can be substituted with gluten-free baking mix.
- 0.5 cups granulated sugar
- 0.5 cups brown sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 2 tablespoons poppy seeds
Instructions
Preparation
- Begin by gathering all your ingredients. Grate the zucchini and set it aside, draining any excess moisture.
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
Mixing Ingredients
- In a large mixing bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice. Mix until smooth.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds.
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, being careful not to over-mix.
Baking
- Pour the batter into the prepared loaf pan, filling it about 2/3 full.
- Bake for 50-60 minutes, checking for doneness with a toothpick in the center.
- Once baked, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving
- Slice the bread into individual pieces and serve plain or with toppings like butter or glaze.
Notes
Store in an airtight container at room temperature for 3-5 days. Bread can be frozen for longer storage.