Description
If you love moist, tender, and citrusy baked goods, this Lemon Poppy Seed Zucchini Bread is a must-try! It’s the perfect balance of sweet and tangy, packed with fresh zucchini for extra moisture, and finished with a delightful crunch from poppy seeds. Whether you enjoy it for breakfast, a snack, or dessert, this bread is guaranteed to brighten your day!
Ingredients
For the Bread:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ¼ cup honey
- 2 large eggs
- â…“ cup vegetable oil
- ¼ cup Greek yogurt (plain or vanilla)
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 tablespoon poppy seeds
- 1 cup grated zucchini (lightly squeezed to remove excess moisture)
For the Lemon Glaze (Optional):
- ½ cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and poppy seeds. Set aside.
In another bowl, whisk together the sugar, honey, eggs, oil, Greek yogurt, vanilla extract, lemon zest, and lemon juice until well combined.
Stir the grated zucchini into the wet ingredients. Then, gently fold in the dry ingredients until just combined. Be careful not to overmix!
Pour the batter into the prepared loaf pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. If using the lemon glaze, mix the powdered sugar and lemon juice until smooth, then drizzle over the cooled bread.
Notes
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerate: Keep in the fridge for up to 5 days.
- Freeze: Wrap tightly in plastic wrap and freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Cuisine: American