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Lemon Poppyseed Zucchini Bread Recipe

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4 from 32 reviews

This Lemon Poppyseed Zucchini Bread is a moist, flavorful loaf perfect for breakfast or a sweet snack. It features freshly grated zucchini blended with bright lemon zest, fragrant vanilla, and crunchy poppy seeds, all baked into a golden-brown bread with a tender crumb. Its unique combination of citrus and subtle spices makes it deliciously refreshing and wholesome.

Ingredients

Vegetables and Zest

  • 3 cups grated zucchini (about 2 medium zucchinis)
  • Grated zest of 2 large lemons

Wet Ingredients

  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1 cup extra-virgin olive oil
  • 1/4 cup brown sugar (for pressing zucchini)
  • 1 3/4 cups brown sugar (packed softly, for batter)

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 tablespoons poppy seeds
  • Optional: tiny pinch of nutmeg
  • Optional: small grated piece of fresh ginger

Instructions

  1. Drain zucchini: Preheat your oven to 350°F (175°C). In a small bowl, mix the grated zucchini with 1/4 cup brown sugar to help draw out moisture. Place this mixture in a fine-mesh strainer over another bowl. Put a second small bowl filled with water on top of the zucchini mixture to press out excess water, allowing it to drain thoroughly.
  2. Add wet ingredients: Line a 9×5-inch loaf pan with parchment paper. In a mixing bowl, whisk together the remaining 1 3/4 cups brown sugar, eggs, lemon zest, and vanilla extract until well combined. Gradually beat in the olive oil until fully incorporated for a smooth batter.
  3. Add dry ingredients: To the wet mixture, gently stir in the flour, salt, baking powder, baking soda, poppy seeds, nutmeg, and grated ginger, mixing just until combined. Carefully fold in the drained and pressed zucchini, ensuring an even distribution without overmixing.
  4. Bake: Pour the batter into your prepared loaf pan, smoothing the top evenly. Bake in the center rack of your preheated oven for about 1 hour and 10 minutes, until the crust is firm and a deep golden brown. Check doneness by inserting a toothpick in the center; it should come out clean.
  5. Cool and serve: Allow the bread to cool in the pan for about 20 minutes, then carefully remove it using the parchment paper. Slice and serve warm or at room temperature. Optionally, chill the bread before serving for a different texture and flavor experience.

Notes

  • Pressing the zucchini to remove excess moisture is essential to prevent a soggy bread.
  • Using extra-virgin olive oil adds moisture and a subtle fruity flavor, but can be substituted with a mild vegetable oil if preferred.
  • The optional nutmeg and fresh ginger provide warm spice notes but can be omitted for a milder bread.
  • Parchment paper makes it easier to remove the bread from the pan without sticking.
  • Allowing the bread to cool completely or even chilling it enhances the flavors, making it unusually delicious.

Find it online: https://recipethrive.com/lemon-poppyseed-zucchini-bread-recipe/