This Moist Lemon Poppy Seed Zucchini Bread is a sunny twist on a classic! With fresh zucchini, zesty lemon, and little poppy seeds, it’s super tasty and moist.
Baking this bread fills your kitchen with the freshest lemony scent—it’s like summer in every slice! I love having it for breakfast or as a snack, and it disappears fast!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. If you’re gluten-free, you can substitute with a gluten-free flour blend. I’ve had success with almond flour too, but it may change the texture a bit.
Poppy Seeds: They add a nice crunch and a lovely visual element. If you can’t find them, chia seeds can be used instead. They won’t give the same look but will still add some texture!
Zucchini: Freshly grated zucchini keeps the bread moist. You can use yellow squash if zucchini isn’t available. Just make sure to squeeze out excess moisture; no one wants soggy bread!
Sugar: I like using granulated sugar for sweetness, but brown sugar can lend a deeper flavor. For a healthier option, try honey or maple syrup, but be mindful that it can affect the bread’s consistency.
Yogurt/Sour Cream: Both are great for moisture. If you want a dairy-free version, consider using coconut yogurt or almond yogurt. It’ll still taste yummy!
How Do I Get My Zucchini Bread to Rise Perfectly?
Your bread’s rise heavily relies on the mixing and baking stages. Here’s how to ensure it rises well:
- Always preheat your oven correctly! The heat will help the batter rise as soon as it goes in.
- Don’t overmix the batter. It should be just combined; lumps are okay. Overmixing can make your bread dense.
- Make sure your baking powder and soda are fresh. Old leavening agents won’t help your bread rise.
- Pour the batter into the pan and immediately place it in the hot oven to take advantage of the leavening action.
With these tips, your Lemon Poppy Seed Zucchini Bread should turn out light and fluffy every time! Enjoy baking!
How to Make Moist Lemon Poppy Seed Zucchini Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon poppy seeds
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed dry)
- ½ cup plain yogurt or sour cream (optional for extra moisture)
How Much Time Will You Need?
You’ll need about 15 minutes to prep your ingredients and get everything mixed together. Then, your zucchini bread will bake for 50-60 minutes. After baking, let it cool for about 15 minutes before transferring it to a wire rack to cool completely. In total, expect about an hour and a half from start to finish before you can slice into this delicious bread!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that’s warming up, grease and flour a 9×5-inch loaf pan or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and poppy seeds. This way, everything is evenly combined. When done, set this bowl aside for now.
3. Combine the Wet Ingredients:
In a large bowl, beat the granulated sugar and vegetable oil together until it’s smooth and well combined. Add the eggs one at a time, mixing well after each addition. Next, stir in the vanilla extract, lemon zest, and fresh lemon juice to get that zesty flavor!
4. Add the Zucchini and Optional Yogurt:
Now it’s time to fold in the grated zucchini and yogurt (if you’re using it). Stir gently to combine; the zucchini adds moisture and flavor!
5. Combine Dry and Wet Ingredients:
Gradually add your dry ingredients to the wet mixture. Mix gently until everything is just combined—be careful not to overmix, or your bread could turn out dense!
6. Pour and Smooth the Batter:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top so it bakes evenly.
7. Bake the Bread:
Slide your loaf pan into the preheated oven and bake for 50-60 minutes. It’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Cool Down:
Let the bread cool in the pan for about 15 minutes. Then carefully take it out and place it on a wire rack to cool completely before slicing. Patience is key here!
9. Optional Lemon Glaze:
If you want to make it extra special, whip up a quick lemon glaze by mixing powdered sugar with a bit of lemon juice. Drizzle it over the cooled bread for a delicious finishing touch.
Enjoy your moist, zesty Lemon Poppy Seed Zucchini Bread fresh out of the oven or as a wonderful afternoon snack!
FAQ about Moist Lemon Poppy Seed Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! However, using whole wheat flour may result in a denser loaf. To maintain moisture, you might want to increase the liquid slightly or add a bit more yogurt.
Can I Substitute the Zucchini with Another Vegetable?
Absolutely! Grated carrots or even applesauce can work as substitutes. Just be sure to adjust the sweetness if you use applesauce, as it can be sweeter than zucchini.
How Do I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze slices for up to 3 months. Just wrap them tightly before freezing!
What Can I Use Instead of Poppy Seeds?
If you don’t have poppy seeds on hand, chia seeds are a great alternative! They provide a similar texture and look. You could also simply omit them if desired.
