Description
A deliciously moist zucchini bread infused with lemon zest and poppy seeds, perfect for breakfast or a sweet snack.
Ingredients
Scale
- 1 ½ cups grated zucchini
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp lemon zest
- ¼ cup lemon juice
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp poppy seeds
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, combine the grated zucchini, sugar, vegetable oil, eggs, vanilla, lemon zest, and lemon juice. Mix until blended.
- In another bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds. Gradually add to the wet mixture, stirring just until combined.
- Pour the batter into the loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean. Let cool for 10 minutes before transferring to a wire rack.
Notes
For extra flavor, feel free to add nuts, chocolate chips, or a streusel topping. Store wrapped in plastic wrap or in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg