Go Back
Welcome to the world of baking where health meets flavor in an extraordinary way! Today, we're diving into a delightful recipe that embodies the essence of summer while offering a nutritious twist: Sunny Zucchini Lemon Poppyseed Delight. This bright and vibrant bread is not only visually appealing but also packed with moisture and flavor that keeps it deliciously fresh. With the perfect balance of sweet and tangy, this recipe is ideal for any occasion—be it breakfast, a midday snack, or a satisfying dessert.

Lemon Poppyseed Zucchini Bread

Discover the refreshing taste of Sunny Zucchini Lemon Poppyseed Delight, a delightful twist on classic bread that perfectly captures the essence of summer. This moist and flavorful loaf merges the subtle sweetness of zucchini with bright lemon and crunchy poppy seeds, making it perfect for breakfast, snacks, or dessert. Enjoy it fresh, topped with cream cheese, or alongside your favorite beverage. A nutritious treat that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups grated zucchini (squeezed of excess moisture)

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil or melted coconut oil

2 large eggs

1 teaspoon vanilla extract

Zest of 1 large lemon

1/4 cup fresh lemon juice (about 1 large lemon)

1 ½ cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons poppy seeds

Optional: 1/2 cup chopped walnuts or pecans for added crunch

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

    Mix Wet Ingredients: In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable (or melted coconut) oil. Whisk until smooth, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.

      Prepare the Zucchini: Gently fold the grated zucchini into the wet mixture until well combined.

        Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds.

          Combine Wet and Dry: Gradually add the dry mixture to the wet mixture, stirring just until combined. Be careful not to overmix. If you're using nuts, fold them in now.

            Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

              Cool Down: Once baked, allow the zucchini bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                Serve and Enjoy: Slice the bread once cool and enjoy it on its own or spread with a little butter for the ultimate treat!

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour 10 minutes | 10 slices