Lemon Poppy Seed Zucchini Bread

Lemon Poppy Seed Zucchini Bread is a delightful combination of bright citrus flavor, crunchy poppy seeds, and moist shredded zucchini. This easy-to-make quick bread is perfect for breakfast, brunch, or a sweet afternoon snack.

Why Make Lemon Poppy Seed Zucchini Bread

If you’re looking for a delicious way to use up summer zucchini, then this bread is for you! The addition of lemon zest and juice adds a refreshing citrus flavor, while the poppy seeds provide a satisfying crunch. Plus, it’s a great way to sneak some veggies into your diet!

How to Make Lemon Poppy Seed Zucchini Bread

Preheat and Prep:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.

Mix Wet Ingredients:

1. In a large mixing bowl, whisk together the eggs, vegetable oil, lemon zest, lemon juice, and granulated sugar until well combined.

Combine Dry Ingredients:

1. In another bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.

Combine Wet and Dry Mixes:

1. Gradually mix the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing.

Add Zucchini and Poppy Seeds:

1. Fold in the shredded zucchini and poppy seeds until evenly distributed throughout the batter.

Bake:

1. Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool:

1. Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Glaze:

1. While the bread is cooling, whisk together the powdered sugar and lemon juice (add milk or cream if desired) until smooth. Adjust the consistency by adding more liquid or sugar as needed.

Glaze the Bread:

1. Once the bread is completely cooled, drizzle the glaze over the top.
2. Allow the glaze to set before slicing.

Serving Suggestions

Lemon Poppy Seed Zucchini Bread is delicious served warm or at room temperature. Enjoy it for breakfast, brunch, or as a sweet treat with your afternoon tea or coffee.

Storage Information

Store any leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze the bread for up to 3 months.

Some Techniques or Tips

• Be sure to squeeze out any excess moisture from the shredded zucchini to prevent the bread from becoming too wet.
• If you don’t have poppy seeds, you can omit them or substitute with chopped nuts, such as almonds or walnuts.
• For an extra lemony flavor, you can add more lemon zest to the batter or the glaze.

FAQs about Lemon Poppy Seed Zucchini Bread

1. Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute whole wheat flour for all-purpose flour, but the texture of the bread may be slightly denser.
2. Can I make this bread without the glaze? Yes, you can enjoy the bread without the glaze if you prefer. It will still be delicious!
3. Can I add other mix-ins, such as blueberries or cranberries? Absolutely! Feel free to customize the bread with your favorite mix-ins. Just be sure to adjust the baking time as needed.

RECIPE

Ingredients:

For the Bread:

• 2 large eggs
• 1/2 cup vegetable oil
• 2 teaspoons lemon zest (from 1 large lemon)
• 3 tablespoons lemon juice (from 1 large lemon)
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 2 cups lightly packed shredded zucchini
• 3 tablespoons poppy seeds

For the Glaze:

• 1 1/2 cups powdered sugar
• 2 tablespoons lemon juice

Instructions:

Preheat and Prep:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.

Mix Wet Ingredients:

2. In a large mixing bowl, whisk together the eggs, vegetable oil, lemon zest, lemon juice, and granulated sugar until well combined.

Combine Dry Ingredients:

3. In another bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.

Combine Wet and Dry Mixes:

4. Gradually mix the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing.

Add Zucchini and Poppy Seeds:

5. Fold in the shredded zucchini and poppy seeds until evenly distributed throughout the batter.

Bake:

6. Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool:

8. Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Glaze:

9. While the bread is cooling, whisk together the powdered sugar and lemon juice (add milk or cream if desired) until smooth. Adjust the consistency by adding more liquid or sugar as needed.

Glaze the Bread:

10. Once the bread is completely cooled, drizzle the glaze over the top.
11. Allow the glaze to set before slicing.