Description
A delightful and moist zucchini bread infused with zesty lemon and crunchy poppy seeds, perfect for snacks or breakfast.
Ingredients
Scale
- 1 ½ cups grated zucchini
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons poppy seeds
Instructions
- Preheat your oven to 350°F (175°C) and grease your loaf pan.
- Combine grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, vanilla, lemon zest, and lemon juice in a large bowl. Stir gently until well mixed.
- Whisk together flour, baking powder, baking soda, salt, and poppy seeds in another bowl.
- Add the dry mixture to the wet mixture gradually, folding gently until just combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For a tropical flavor, substitute vegetable oil with melted coconut oil. You can customize the recipe by adding nuts or dried fruit.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: zucchini bread, lemon poppy seed bread, baking, dessert, quick bread