This Moist Lemon Poppy Seed Zucchini Bread is bursting with fresh flavors! The lemon gives it a bright zing, while the poppy seeds add a fun crunch. And yes, it has zucchini, but you won’t even notice!
Trust me, this bread is perfect for breakfast or a snack. I love slicing it up and sharing with friends, or just keeping it all to myself! Treat yourself to a little sweetness—why not? 😄
Key Ingredients & Substitutions
Flour: All-purpose flour is standard for this recipe. If you’re looking for a gluten-free option, try using a 1-to-1 gluten-free flour blend, which works surprisingly well without sacrificing texture!
Poppy Seeds: These tiny seeds add a lovely crunch! If you don’t have poppy seeds, you can use chia seeds for a similar texture. However, you may lose that classic flavor.
Zucchini: Fresh zucchini is key here! If you’re short on zucchini, you could substitute with finely grated carrots or even squash. Just make sure to squeeze out excess moisture after grating.
Greek Yogurt/Sour Cream: This ingredient keeps the bread moist. If you want a dairy-free option, use unsweetened applesauce or a dairy-free yogurt to achieve similar moisture.
How Do I Get My Zucchini Bread to Stay Moist?
Maintaining moisture is essential! Here’s how to keep your bread perfectly moist:
- Always grate your zucchini finely and squeeze out the excess water. You want it wet but not swimming!
- Add the Greek yogurt or sour cream for extra moisture; this really makes a difference in texture.
- Avoid overmixing when combining wet and dry ingredients. Mix until just combined to prevent a dry loaf.
- Bake just until a toothpick comes out clean—don’t leave it in longer than necessary, or it can dry out.
By keeping these tips in mind, you’ll have a delicious, moist lemon poppy seed zucchini bread every time! Enjoy baking!
Moist Lemon Poppy Seed Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon poppy seeds
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 1 large lemon)
- 1/4 cup fresh lemon juice
- 1 1/2 cups grated zucchini (about 1 medium zucchini), squeezed dry with paper towel
- Optional: 1/2 cup plain Greek yogurt or sour cream (for extra moistness)
For the Glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
How Much Time Will You Need?
This delicious Lemon Poppy Seed Zucchini Bread will take about 15 minutes of prep time and 50-60 minutes of baking time. Give it at least 15 minutes to cool before slicing. Perfect for eager eaters!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare your 9×5-inch loaf pan by greasing and flouring it well, or lining it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds. Make sure they’re well combined and set aside for later.
3. Combine the Wet Ingredients:
In a larger bowl, beat the granulated sugar and vegetable oil until mixed well. Add the eggs one at a time, making sure to mix thoroughly after each addition. Now, stir in the vanilla extract, lemon zest, and fresh lemon juice until everything is nicely blended.
4. Add Moisture:
If you’re using Greek yogurt or sour cream for extra moistness, now is the time to mix it in! Stir it into the wet mixture until it’s smooth.
5. Combine Both Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Don’t overmix; a few lumps are fine! This helps keep your bread soft and tender.
6. Fold in the Zucchini:
Next, gently fold in the grated zucchini, distributing it evenly throughout the batter. This will add moisture and texture to your bread.
7. Pour and Smooth:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. It should look even and ready to bake!
8. Bake Your Bread:
Place the loaf pan in the preheated oven and bake for about 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean with just a few crumbs.
9. Cool the Bread:
Once baked, remove the loaf from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. Patience is key!
10. Make the Optional Glaze:
If you want to add a sweet glaze, combine the powdered sugar and lemon juice in a small bowl. Whisk it until smooth and pour it over the cooled bread.
11. Slice and Enjoy!
Slice your moist lemon poppy seed zucchini bread into thick pieces and serve. This bread makes a delightful addition to breakfast, tea time, or as a sweet snack anytime during the day!
Enjoy the bright lemon flavor, the lovely crunch from the poppy seeds, and the delightful surprise of zucchini in every bite! Happy baking!
FAQ for Moist Lemon Poppy Seed Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and squeeze out excess moisture before adding it to the batter. This will help maintain the texture of the bread.
What Can I Substitute for Vegetable Oil?
If you need a substitute, you can use melted coconut oil, unsalted butter, or even applesauce for a healthier option. Keep in mind that using butter will add a richer flavor!
How Do I Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it well in plastic wrap and freeze it for up to 3 months. Thaw overnight in the fridge before enjoying!
Can I Make This Recipe Gluten-Free?
Absolutely! Use a gluten-free 1-to-1 flour blend in place of all-purpose flour. Make sure it has xanthan gum for the best results in texture and rise!