Description
A moist and flavorful zucchini bread infused with lemon and poppy seeds, perfect for breakfast or a snack.
Ingredients
Scale
- 1 ½ cups grated zucchini
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons poppy seeds
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and grease a loaf pan.
- Step 2: In a large bowl, combine the grated zucchini, sugars, oil, eggs, vanilla, lemon zest, and lemon juice.
- Step 3: In another bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Step 5: Pour the batter into the prepared loaf pan and smooth the top.
- Step 6: Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Step 7: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For added flavor, consider adding a glaze made of powdered sugar and lemon juice on top. Store leftovers in an airtight container at room temperature for up to 3 days. This bread can be frozen for up to 3 months; wrap it tightly in plastic wrap and foil.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg