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- 1 cup grated zucchini (about 1 medium zucchini) - 1/2 cup Greek yogurt - 2 tablespoons fresh lemon juice - Zest of 1 lemon Grated zucchini adds moisture and nutrition. It keeps the bread soft and fluffy. Greek yogurt gives a rich flavor and helps the bread rise. The lemon juice and zest deliver that bright, zesty taste we all love. - 1 1/2 cups all-purpose flour - 1 tablespoon poppy seeds - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt All-purpose flour is the backbone of our bread. It gives structure. Poppy seeds add a nice crunch and visual appeal. Baking powder and baking soda are key for rising. Salt enhances all the flavors. - 1/2 cup granulated sugar - 1/4 cup brown sugar - 1/4 cup vegetable oil Granulated sugar adds sweetness, while brown sugar adds moisture and depth. Vegetable oil keeps the bread tender. Using both sugars gives a nice balance of flavor and texture. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). Preheating helps the bread bake evenly. You can use either a greased pan or line it with parchment paper. Greasing is quick, but parchment paper makes for easy removal. In a large bowl, combine 1 cup of grated zucchini, 1/2 cup of Greek yogurt, 1/2 cup of granulated sugar, 1/4 cup of brown sugar, and 1/4 cup of vegetable oil. Mix well until everything blends together. Next, add 3 large eggs, the zest of 1 lemon, and 2 tablespoons of fresh lemon juice. Whisk until the mixture is smooth. In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 tablespoon of poppy seeds, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. This step is important for even distribution of the leavening agents. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Avoid over-mixing; a few lumps are okay. Pour the batter into your prepared loaf pan. Use a spatula to smooth the top. Bake for 50 to 60 minutes. To check for doneness, insert a toothpick into the center. It should come out clean. Once baked, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Avoiding Over-Mixing When you mix your batter, stop as soon as it comes together. Over-mixing makes the bread tough. Use a gentle hand and fold the ingredients. This keeps your bread soft and fluffy. Tips for Grating Zucchini Grate your zucchini with a box grater or food processor. Aim for fine shreds. Squeeze out some moisture using a clean kitchen towel. This helps the bread rise and prevents it from being too wet. Ensuring Even Baking Place your loaf pan in the center of the oven. This allows heat to circulate all around. Rotate the pan halfway through baking for an even cook. Your bread will bake nicely without burning. How to Avoid Common Mistakes Always preheat your oven before baking. This helps the bread rise well. Use a toothpick to check for doneness. If it comes out clean, your bread is ready. If it’s sticky, give it more time. Garnishing Ideas Slice your lemon poppy seed zucchini bread and dust it with powdered sugar. Add lemon slices or fresh mint on top for color. This makes the bread look as good as it tastes. Serving Suggestions with Cream or Fresh Herbs Serve your bread warm with a dollop of whipped cream. You can also use fresh herbs like mint or basil. This adds a fresh twist to your breakfast spread. Pro Tips Use Fresh Zucchini: For the best flavor and moisture, use fresh, firm zucchini. Older zucchini may have a bitter taste and more seeds. Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a dense bread. Cool Completely: Allow the bread to cool completely on a wire rack before slicing. This helps it set and makes slicing easier. Experiment with Add-ins: Feel free to add nuts, dried fruits, or chocolate chips for additional flavor and texture variations. {{image_2}} You can change up the flavor of your lemon poppy seed zucchini bread. Adding nuts or chocolate chips is a great start. Nuts like walnuts or pecans give a nice crunch. Chocolate chips add a sweet touch, balancing the tart lemon flavor. Just fold in about half a cup of your choice when mixing the batter. You can also try different zest options. While lemon zest is fresh and bright, orange or lime zest can add a fun twist. Each zest brings its own flavor and aroma. Just use the same amount as you would for lemon zest. If you want to make this bread a bit healthier, you can substitute Greek yogurt for oil. Greek yogurt keeps the bread moist and adds protein. Use the same amount of yogurt as you would oil. You can also reduce the sugar content. Try using half the amount of granulated and brown sugar. This will still give you a sweet bread, but it will be lighter. You can also add a bit of honey or maple syrup for sweetness. For a gluten-free version, use gluten-free flour alternatives. You can find blends that work well for baking. Just substitute the all-purpose flour with the same amount of gluten-free flour. This will keep your bread soft and tasty while making it gluten-free. These variations let you enjoy this zucchini bread in new ways. Whether you want a crunch, a hint of sweetness, or a healthier version, you can make it your own! To keep your lemon poppy seed zucchini bread fresh, use the right containers. A plastic wrap or a sealed plastic bag works well. You can also use an airtight container. This helps keep the moisture in and the bread soft. Store the bread at room temperature if you plan to eat it within a few days. If you want it to last longer, store it in the fridge. Just remember that the fridge can dry it out. You can freeze lemon poppy seed zucchini bread for later. First, let it cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer bag. This keeps out air and helps prevent freezer burn. When you're ready to enjoy it, take it out and thaw it at room temperature. For quicker thawing, you can slice it and put it in the microwave for a few seconds. How long does it last? If stored in the fridge, it can last about a week. At room temperature, it stays fresh for about 3-4 days. Watch for signs of spoilage. If you see mold or if it smells off, toss it out. Fresh bread should look moist and feel soft. Yes, you can substitute some ingredients in this recipe. Here are a few common swaps: - Zucchini: Use shredded carrots or apples if you don't have zucchini. - Greek Yogurt: Swap it with sour cream or plain yogurt. - Vegetable Oil: Olive oil or melted coconut oil can work too. - Sugars: You can use all granulated sugar instead of a mix. These swaps can change the flavor slightly but will still yield a tasty bread. To test if your bread is done, use a toothpick. Stick it into the center of the loaf. If it comes out clean, the bread is ready. Here are some more tips: - Color: The top should be golden brown. - Spring Test: Gently press the top; it should spring back. - Time: Bake for 50 to 60 minutes, but check early. These methods help ensure you get perfect bread every time. Yes, making mini loaves is easy! Just adjust the cooking time. Here's how: - Pan Size: Use mini loaf pans instead of one big one. - Cooking Time: Bake for 20 to 30 minutes. Start checking at 20 minutes. - Doneness: Use the toothpick test to check if they are done. Mini loaves are great for gifts or smaller portions! This bread pairs well with many things. Here are some tasty ideas: - Cream Cheese: Spread a layer on top for rich flavor. - Fresh Fruit: Serve with berries or sliced bananas for a fresh touch. - Coffee or Tea: Enjoy a warm cup alongside your bread. These options make for a delightful breakfast or brunch! Lemon poppy seed zucchini bread combines bright flavors and moist texture. You learned about key ingredients like zucchini and Greek yogurt. The step-by-step instructions guide you from prep to bake. We'd also covered tips for perfecting your batter and common mistakes to avoid. Don't forget the tasty variations and storage methods. This bread is perfect for any occasion. Enjoy its deliciousness while feeling proud of your baking. Get ready to impress with this delightful treat!

Zesty Lemon Poppy Seed Zucchini Bread

A moist and flavorful zucchini bread with a zesty lemon twist and crunchy poppy seeds.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10
Calories 150 kcal

Ingredients
  

  • 1 cup grated zucchini
  • 1 2 cup Greek yogurt
  • 1 2 cup granulated sugar
  • 1 4 cup brown sugar
  • 1 4 cup vegetable oil
  • 3 large eggs
  • 1 zest of lemon
  • 2 tablespoons fresh lemon juice
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon poppy seeds
  • 1 teaspoon baking powder
  • 1 2 teaspoons baking soda
  • 1 2 teaspoons salt

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
  • In a large mixing bowl, combine the grated zucchini, Greek yogurt, granulated sugar, brown sugar, and vegetable oil. Mix well until combined.
  • Add in the eggs, lemon zest, and lemon juice. Whisk until the mixture is smooth and well blended.
  • In a separate bowl, whisk together the all-purpose flour, poppy seeds, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to over-mix the batter.
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Once done, allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Slice the zucchini bread and dust lightly with powdered sugar, or serve with a dollop of whipped cream on top. Garnish with lemon slices or fresh mint for an added burst of color!
Keyword baking, lemon, poppy seeds, zucchini bread