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Moist Lemon Poppy Seed Zucchini Bread: Easy Homemade Recipe

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This moist lemon poppy seed zucchini bread is a happy accident that turned into a summer staple. Bright, tender, and surprisingly easy to make, it’s the perfect way to use up garden zucchini.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) vegetable oil
  • 3 tablespoons fresh lemon juice (from about 1 large lemon)
  • 2 teaspoons lemon zest (from about 1 large lemon)
  • 1 teaspoon vanilla extract
  • 1 ½ cups lightly packed shredded zucchini (from about 1 medium zucchini)
  • 2 tablespoons poppy seeds
  • For the Lemon Glaze (optional):
  • 1 cup (120g) powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon milk (optional, for thinning)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, then line with parchment paper, leaving overhang on the long sides.
  2. Wash zucchini, trim ends, and grate using the large holes of a box grater. Place shreds in a clean kitchen towel or cheesecloth and squeeze firmly over the sink to remove excess liquid. Set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, whisk together sugar, eggs, vegetable oil, lemon juice, lemon zest, and vanilla extract until smooth and slightly pale, about 1 minute.
  5. Add squeezed zucchini and poppy seeds to the wet mixture. Fold gently with a rubber spatula until evenly distributed.
  6. Gradually add dry mixture to wet mixture, folding gently until no streaks of flour remain. Do not overmix.
  7. Pour batter into prepared loaf pan and spread into an even layer. Tap pan gently on counter to release air bubbles.
  8. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  9. Cool in pan on a wire rack for 15 minutes. Use parchment overhang to lift loaf out and transfer to rack to cool completely.
  10. For the glaze: Whisk together powdered sugar and lemon juice in a small bowl. If too thick, add milk a teaspoon at a time until drizzle-ready. Spoon or drizzle over cooled loaf.

Notes

Don’t overmix the batter to avoid a tough loaf. Squeeze zucchini well to remove excess moisture. Use room temperature eggs for better mixing. Toast poppy seeds lightly for extra flavor. Check for doneness at 45 minutes.

Nutrition

Keywords: zucchini bread, lemon poppy seed, moist zucchini bread, easy zucchini bread, summer baking, quick bread

Find it online: https://spoonette.com/moist-lemon-poppy-seed-zucchini-bread-easy-homemade-recipe/