Lemon Poppy Seed Zucchini Bread
Experience the joy of baking with this delightful Lemon Poppy Seed Zucchini Bread. Bursting with bright citrus flavors and a tender crumb, this quick bread combines the zestiness of fresh lemons with the subtle crunch of poppy seeds and the moisture of zucchini. Perfect for brunches or as a sweet afternoon snack, it’s a nostalgic treat that invites smiles with every slice.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 (3.4 oz) package instant lemon pudding mix
- 4 large eggs
- 1 1/4 cups milk
- 1 cup vegetable oil
- 3 tablespoons fresh lemon juice
- 2 cups peeled (shredded) zucchini
- 1/4 cup poppy seeds
- 1 tablespoon fresh lemon zest
Instructions
- Preheat your oven to 325°F (160°C). Prepare two large loaf pans by spraying them with cooking spray and lining the bottoms with parchment paper.
- In a large mixing bowl, combine flour, sugar, pudding mix, baking soda, baking powder, and salt. Mix well.
- In another bowl, whisk together eggs, milk, oil, and lemon juice until smooth.
- Pour the wet mixture into the dry ingredients and gently fold until just combined.
- Add shredded zucchini, poppy seeds, and lemon zest. Fold until incorporated.
- Divide batter evenly between prepared pans.
- Bake for 50-55 minutes for large loaves or 30-35 minutes for mini loaves, or until a toothpick inserted in the center comes out clean.
- Allow to cool in pans for about 10 minutes before transferring to wire racks to cool completely.
Nutrition
- Serving Size: 1 slice (approximately 70g)
- Calories: 250
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://raniacooks.com/lemon-poppy-seed-zucchini-bread/