Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- 2 large eggs
- 1 cup shredded zucchini (about 1 medium zucchini)
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons poppy seeds
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper for easy removal.
- Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Step 3: In a large mixing bowl, beat the granulated sugar and eggs together until light and fluffy. Then, stir in the shredded zucchini, lemon juice, lemon zest, and poppy seeds until well combined.
- Step 4: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix; some lumps are fine.
- Step 5: Pour the batter into the prepared loaf pan and smooth out the top. Bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely before slicing. Enjoy!
Notes
- To store your Lemon Poppy Seed Zucchini Bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days, or refrigerate for longer freshness.
- For reheating, simply slice the bread and warm it in the microwave for about 10-15 seconds, or toast it lightly to enhance its flavors before serving.
- This bread pairs wonderfully with a light spread of cream cheese or a dollop of lemon curd for an extra burst of citrus flavor.
- When mixing the batter, be sure to fold gently and avoid overmixing; this will keep your bread tender and fluffy while allowing those delightful zucchini shreds to shine through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American