Okay, picture this: Is it it’s a Sunday morning, the sun is streaming through the kitchen window, and the aroma of warm, warm air fills the room. What is the citrusy goodness wafting from the oven? What are some of the best things to do with Zucchini Bread? What is like a ray of sunshine baked into sour bread? If you love Banana Bread but are looking for a lighter twist, this recipe is absolutely perfect. Who will be your best friend? What are the best ingredients for zucchini? Lemon, poppy seeds, and nutmeg? I remember my grandma making something similar, though hers was never quite *this* good (sorry, my grandmother didn’t make it), though I can remember her making a similar thing.
What is lemon poppy seed bread?
Think of it as a quick bread, similar to banana bread or Pumpkin Bread. But with an zing! What is essentially a sweet loaf made with shredded zucchini for moisture and studded with poppy seeds? For a bit of texture and nutty flavor. What is the real star of lemon juice? Is it perfect for any time of year, but especially those warmer months? Is it a cake or muffin? What is the best way to make a cup of tea?
Why you’ll love this recipe?
Where do I start? What I love about this Lemon Poppy Seed Zucchini Bread is that it’s incredibly flavorful. The lemon really shines through, creating a beautiful balance of sweet and tart, and the poppy seeds are perfect. Add this subtle crunch that’s just addictive.
Is it just about the taste? Do you need fancy baking equipment or crazy baking skills? I’m not a seasoned baker. It’s an easy recipe. I’ve messed it up a few times (forgotten the oil once), and it still came out edible!
Let’s talk about cost. Is Zucchini free in the summer? What are some pantry staples you can whip up without breaking the bank?
What is the best thing about a Enjoy a slice of bread for breakfast, pack it in your lunchbox, or serve it as an easy dessert. Is it good on its own, toasted with butter, or even with a dollop of yogurt? Compared to something like a lemon drizzle cake, which can be quite good for breakfast, this bread is really good. Is the perfect balance of treats and wholesome goodness. My family devours it every time I make it!
How do I make Zucchini Bread?
Quick Overview
Making this Lemon Poppy Seed Zucchini Bread is easier than you might think! It’s essentially a mix-and-bake situation. You’ll whisk together your dry ingredients, combine your wet ingredients, gently fold them together, swirl in a lemon poppy seed filling, and bake until golden brown. The best part? It comes together in under an hour, start to finish. Trust me, the hardest part is waiting for it to cool down enough to slice!
Ingredients
For the Main Batter:
* 2 1/2 cups all-purpose flour (I sometimes use half whole wheat for a nuttier flavor)
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup granulated sugar
* 1/2 cup packed Brown Sugar (light or dark, your preference!)
* 3 large eggs
* 1/2 cup vegetable oil (or melted coconut oil)
* 1/4 cup plain yogurt or sour cream (this adds moisture!)
* 1 teaspoon vanilla extract
* 2 cups grated zucchini (squeeze out excess moisture!)
* Zest of 1 lemon
For the Filling:
* 2 tablespoons poppy seeds
* 2 tablespoons granulated sugar
* Juice of 1 lemon (about 2-3 tablespoons)
For the Glaze:
* 1 cup powdered sugar
* 2-3 tablespoons lemon juice (or milk, for a less intense lemon flavor)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. I like to use baking spray with flour already in it; it’s a lifesaver! How do I get bread into all the corners?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt. Set aside. Whisking is the key here. It helps distribute the baking soda and powder evenly, which means a better rise. Don’t skip this step!
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the flour, Brown Sugar, eggs, oil, yogurt (or sour) and salt. Set aside. Lemon zest, vanilla extract, and cream. Make sure everything is well combined. If your eggs are cold, run them under warm water for a minute before whisking. It helps them incorporate better.
Step 4: Combine
Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix! If you overmix flour, it will cause a tough bread. Is it okay if there are streaks of flour remaining in the oven? What is so important?
Step 5: Prepare Filling
In a small bowl, combine the poppy seeds, sugar, and lemon juice. Stir until well combined. The mixture will be slightly wet. This is what gives that gorgeous swirl and burst of lemon flavor.
Step 6: Layer & Swirl
Pour half of the batter into the prepared loaf pan. Spoon the Poppy Seed mixture evenly over the batter. Pour the remaining batter over the poppy seed mixture. Use a knife or skewer to swirl the poppy seed mixture into the batter. Don’t over-swirl; you want distinct ribbons of filling, not just a blended mess.
Step 7: Bake
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 50 minutes; ovens can vary. If the top starts to brown too quickly, tent the loaf pan with foil. This will prevent it from burning.
I’ve even experimented with lowering the temp to 325F and baking for longer (around 70 minutes) and it makes the bread super moist!
Step 8: Cool & Glaze
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once the bread is completely cool, whisk together the powdered sugar and lemon juice (or milk) until smooth. Pour the glaze over the bread, letting it drip down the sides. If you want a thicker glaze, add more powdered sugar; for a thinner glaze, add more lemon juice.
Step 9: Slice & Serve
With a serrated knife, slice the bread. Serve at room temperature or slightly warm. Is it delicious on its own or with a pat of butter?
What should I serve it with?
What are some of the best ways to make Zucchini Bread?
For Breakfast: Serve a slice warm with a cup of strong coffee. The lemon flavor really complements a dark roast. I love toasting it lightly and adding a smear of Cream Cheese for extra indulgence.
For Brunch: Create an elegant brunch spread with this bread as the centerpiece. Slice it thinly and arrange it on a platter with Fresh Berries, yogurt, and a selection of cheeses. Serve with mimosas for a truly special occasion!
As Dessert: This bread makes a perfect light dessert. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of lemon zest adds a pop of color and flavor.
For Cozy Snacks: Curl up on the couch with a slice of this bread and a cup of herbal tea. It’s the ultimate comfort food on a chilly evening. My kids love it with a glass of milk after school.
My family always has it around during the holidays, not just in summer! It’s a comforting reminder of warmer days. It also goes great as a side for Thanksgiving dinner believe it or not!
Top Tips for Perfecting Your Lemon Poppy Seed Zucchini Bread
Here are a few tricks I’ve learned over the years to make sure your Lemon Poppy Seed Zucchini Bread is absolutely perfect:
Zucchini Prep: Don’t skip squeezing out the excess moisture from the zucchini! Zucchini is mostly water, and if you don’t remove some of that moisture, your bread will be soggy. I like to grate the zucchini and then wrap it in a clean kitchen towel and squeeze until no more water comes out. Also, use fresh zucchini; it has the best flavor and texture.
Mixing Advice: Be gentle when mixing the wet and dry ingredients. Overmixing is the enemy of tender bread. Mix until just combined, and don’t worry about a few lumps. The key is to avoid developing too much gluten.
Swirl Customization: Get creative with your swirl pattern! You can use a toothpick, skewer, or even a butter knife to create different designs. Experiment with different depths and directions. Just don’t overdo it; you want the filling to remain distinct.
Ingredient Swaps: Want to experiment with different flavors? Try adding a handful of chopped walnuts or pecans to the batter. You can also substitute the lemon zest for orange zest for a different citrusy twist. I’ve even tried using almond milk instead of yogurt, and it turned out incredibly moist!
Baking Tips: Keep an eye on the bread while it’s baking. Ovens can vary, so it’s important to check for doneness regularly. If the top starts to brown too quickly, tent it with foil. I also find that rotating the loaf pan halfway through baking helps ensure even browning.
Glaze Variations: Play around with the glaze! You can add a teaspoon of vanilla extract or almond extract for a different flavor. For a thicker glaze, use less liquid; for a thinner glaze, use more. You can also add a pinch of salt to the glaze to balance the sweetness.
Storing and Reheating Tips
Here’s how to keep your Lemon Poppy Seed Zucchini Bread fresh and delicious:
Room Temperature: You can store this bread at room temperature for up to 2-3 days. Wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out. I usually keep it on the counter, and it never lasts more than a day or two!
Refrigerator Storage: For longer storage, you can keep the bread in the refrigerator for up to a week. Again, wrap it tightly or store it in an airtight container to prevent it from becoming stale. The fridge will keep it moist for longer, but it might lose some of its flavor intensity.
Freezer Instructions: This bread freezes beautifully! Wrap it tightly in plastic wrap and then in a layer of aluminum foil. You can freeze it for up to 2-3 months. Thaw it overnight in the refrigerator or at room temperature. I like to slice it before freezing, so I can just grab a slice whenever I want one.
Glaze Timing Advice: If you’re planning to freeze the bread, it’s best to wait to glaze it until after it’s thawed. The glaze can become sticky or runny in the freezer. If you’ve already glazed it, don’t worry; it will still taste delicious!
Frequently Asked Questions
Final Thoughts
This Lemon Poppy Seed Zucchini Bread is more than just a recipe; it’s a slice of sunshine on a plate. It’s the perfect way to use up that summer zucchini glut and enjoy a delicious, homemade treat. The bright lemon flavor, the nutty poppy seeds, and the moist zucchini create a truly irresistible combination that everyone will love. If you enjoy this recipe, you might also like my Lemon Blueberry Muffins or my Classic Banana Bread. Happy baking, and I can’t wait to hear how yours turns out! Let me know in the comments if you tried it and if you switched up any of the ingredients!
Lemon Poppy Seed Zucchini Bread
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup vegetable oil
- 4 large eggs
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons poppy seeds
- 3 cups grated zucchini
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, combine sugar, oil, eggs, lemon zest, and lemon juice. Beat well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in poppy seeds and zucchini.
- Pour batter into prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
