Easy Lemon Poppy Seed Zucchini Bread – If you’re looking for a delightful twist. On traditional zucchini bread. This Easy Lemon Poppy Seed Zucchini Bread. Is the perfect recipe for you. With the fresh zest of lemon, the crunch of poppy seeds, and the moist texture of the zucchini. This bread is a perfect balance of sweet. And tangy. Ready in just over an hour. It’s an ideal choice for breakfast, brunch, or dessert.
The first time I made this lemon poppy seed zucchini bread. It was a sunny Saturday morning. My kitchen smelled like a bakery. With the fresh aroma of lemon zest filling the air. My husband and child. Couldn’t wait to try it. When it came out of the oven. We could hardly wait for it to cool down. Before slicing into it. The moment we took our first bite. It was pure bliss. The moistness of the zucchini. Combined with the zesty lemon. And the slight crunch of the poppy seeds. Made it an instant family favorite.
What makes this Easy Lemon Poppy Seed Zucchini Bread truly stands out?
This bread stands out. For its perfect combination of flavors. And textures. The zucchini keeps it incredibly moist. Without overpowering the lemon flavor. While the poppy seeds. Add a delightful crunch. The lemon glaze adds a sweet. And tangy finish. Making it irresistible. Plus, it’s easy to make. And can be enjoyed at any time of day.
What You Need To Make This Easy Lemon Poppy Seed Zucchini Bread Recipe?
Eggs: Eggs bind everything together. And provide structure. Room-temperature eggs blend more easily into the batter. Ensuring a smooth consistency.
Vegetable oil: This oil gives the bread its moist texture. Feel free to experiment with olive oil. For a slightly fruity taste. Or melted coconut oil. For a hint of tropical flavor.
Lemon zest: Lemon zest adds a bright. And citrusy aroma. Use a microplane grater for the best zest. And make sure to only grate. The yellow part of the peel. The white pith can be bitter.
Lemon juice: Freshly squeezed lemon juice is key. For that tart flavor. Roll your lemon on the counter before juicing. To release more of its juices. It’s the tangy backbone of this recipe.
Granulated sugar: Sugar sweetens the bread. And balances out the lemon’s tartness. If you want a slightly healthier version. You could try substituting part of it. With honey or maple syrup.
Baking powder: This helps the bread rise. And become fluffy. Make sure your baking powder is fresh. It’s the unsung hero. In achieving that perfect loaf.
Baking soda: Along with the baking powder. Baking soda gives lift to the bread. Especially important when using the zucchini. Which adds moisture.
Salt: Salt enhances all the flavors. And keeps the sweetness in check. It’s a small addition. But makes a big difference.
All-purpose flour: The foundation of your bread. Sift it if you want a finer crumb. Or feel free to experiment. With half whole wheat flour for more texture.
Shredded zucchini: Zucchini is your moisture-secret weapon. There’s no need to squeeze it dry. The natural moisture keeps the bread tender. And delicious.
Poppy seeds: These little seeds add a lovely crunch. And visual appeal. They also bring a subtle nuttiness. That complements the lemon perfectly.
For the glaze:
Powdered sugar: Powdered sugar dissolves quickly. And creates a smooth, sweet glaze. That’s the perfect topping for your bread.
Lemon juice (or mix with milk/cream): This is where you decide the glaze’s tartness level. Lemon juice keeps it zingy. While milk or cream softens it. For a creamier finish.
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Steps To Make Easy Lemon Poppy Seed Zucchini Bread:
Step 1: Prep Your Oven and Pan: Start by preheating your oven to 350°F (175°C). While it’s warming up. Grease a 9×5 loaf pan thoroughly. And for extra ease later, line it with parchment paper. Trust me; this will make removing your beautiful bread a breeze!
Step 2: Mix the Wet Ingredients: In a large mixing bowl. Grab a whisk and combine the eggs, vegetable oil, lemon zest, lemon juice, and sugar. Whisk until everything is beautifully blended. And the mixture starts looking a bit like sunshine in a bowl. This is where all the flavor magic begins!
Step 3: Add the Rising Agents: Sprinkle in the baking powder, baking soda, and salt. These ingredients might seem small. But they’re mighty. They ensure your bread rises to fluffy perfection. Whisk them into the mix. Until well incorporated.
Step 4: Fold in the Flour: Slowly add in the flour. Folding gently with a spatula. You don’t want to overmix here. Just make sure there are no flour streaks left. It’s like a little dance. Between the ingredients.
Step 5: Incorporate the Zucchini and Poppy Seeds: Now for the stars of the show! Gently fold in your shredded zucchini. And poppy seeds. The zucchini gives this bread its moistness. While the poppy seeds. Add that irresistible crunch. Keep it gentle. You want everything just mixed.
Step 6: Transfer to Pan: Pour your luscious batter into the prepared loaf pan. Spread it out evenly with a spatula. This step feels almost like tucking it in for a cozy bake!
Step 7: Bake: Place your pan in the preheated oven. And let it bake for 60-65 minutes. You’ll know it’s ready when the top is golden. And a toothpick inserted in the center comes out with a few moist crumbs. But no wet batter.
Step 8: Cool Down: Once baked to perfection. Let the bread rest in its pan for about 10 minutes. Then, gently run a knife around the edges. Lift it out with the parchment paper. And let it cool completely on a wire rack. Patience is key here!
Step 9: Prepare the Glaze: While your bread cools. Whisk together powdered sugar. And lemon juice for the glaze. You want it pourable. But still thick enough to coat. Adjust tartness with a bit of milk. Or cream if you like it less zingy.
Step 10: Glaze and Enjoy: Once cooled, pour the glaze over your bread. Using the back of a spoon. To spread it across the top. Let it set before slicing. This is the grand finale. And trust me. It’s worth the wait!
Tip:
When making this Easy Lemon Poppy Seed Zucchini Bread. Consider using a microplane. To zest your lemons directly over the mixing bowl. This technique captures all those fragrant oils. That tends to stick to the grater. Intensifying the lemon flavor throughout your bread. Also, when incorporating the shredded zucchini. Do it gently. And don’t over-mix. The key to the moist texture of this bread lies in the zucchini. Which adds natural moisture. Without making the bread soggy. Remember, no need to squeeze the zucchini dry. Just grate and mix it in. Allowing it to blend naturally into the batter. Enhancing the moistness. And creating that tender crumb. We all love. This approach not only enhances the flavor. But also keeps the bread soft. And luscious.
Frequently Asked Questions:
Can I substitute the vegetable oil with another type of oil?
Yes. You can use any neutral oil like canola. Or even melted coconut oil. For a different flavor.
Do I need to squeeze the water out of the zucchini?
No, the moisture from the zucchini. Helps keep the bread moist. And delicious.
How should I store the bread?
Store the bread in an airtight container. At room temperature for up to 3 days. You can also freeze it. For up to a month.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Easy Lemon Poppy Seed Zucchini Bread
Ingredients
- 2 large eggs
- 1/2 c vegetable oil
- 2 teaspoons lemon zest zest from 1 large lemon
- 3 tablespoons lemon juice 1 large lemon
- 1 c granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 c all-purpose flour
- 2 c lightly packed shredded zucchini
- 3 tablespoons poppy seeds
For the glaze:
- 1 1/2 c powdered sugar
- 2 tablespoons lemon juice or a mixture of lemon juice and milk or cream to thin
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. And grease a 9x5 loaf pan. Lining it with parchment paper is optional. But makes removal easier.
- Mix Wet Ingredients: In a large bowl, whisk together eggs, oil, lemon zest, lemon juice, and sugar until smooth.
- Add Dry Ingredients: Whisk in baking powder, baking soda, and salt. Then gently fold in the flour. Until just combined.
- Incorporate Zucchini and Poppy Seeds: Add shredded zucchini. And poppy seeds. Mixing gently to combine.
- Bake: Pour the batter into your prepared pan. And smooth the top. Bake for 60-65 minutes. Until golden brown. And a toothpick comes out clean.
- Cool and Glaze: Allow bread to cool for 10 minutes in the pan. Then transfer to a wire rack. Once cooled, whisk together powdered sugar. And lemon juice for the glaze. Pour over the bread. And let it set before slicing.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
WOW! I’ve been looking for a lemon poppy seed bread that doesn’t require lots of eggs and butter but is full of flavor. This turned out incredible. I’ve been requested to make it for the 2nd time in as many weeks. The zucchini adds moisture otherwise you can’t tell it is in there. This is definitely going in my easy-to-make, easy-to-take, recipe box.