Description
Lemon Poppy Seed Zucchini Bread is a delightful fusion of flavors that transforms simple ingredients into a moist, flavorful loaf. This quick bread combines the refreshing zest of lemon with the crunch of poppy seeds and the nutritional boost of zucchini, making it perfect for breakfast, snacks, or dessert. Its easy-to-follow recipe ensures that anyone can whip up this delicious treat in no time. Whether shared at brunch or enjoyed alone, its tender texture and bright flavor are sure to impress.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 ½ cups sugar
- 1 package (3.4 oz) instant lemon pudding mix
- 1 ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 4 large eggs
- 1 ¼ cups milk
- 1 cup vegetable oil
- 3 tbsp lemon juice
- 2 cups shredded zucchini (peeled)
- ¼ cup poppy seeds
- 1 tbsp lemon zest
Instructions
- Preheat your oven to 325°F and prepare two large or six mini loaf pans by greasing them and lining with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, pudding mix, baking soda, baking powder, and salt until combined.
- In another bowl, mix eggs, milk, oil, and lemon juice until smooth. Gradually add this to the dry ingredients.
- Gently fold in shredded zucchini, poppy seeds, and lemon zest until just combined—be careful not to overmix.
- Pour batter into prepared pans and bake: for large pans for about 50-55 minutes or mini pans for approximately 30-35 minutes. Check doneness with a toothpick; it should come out clean.
- Allow bread to cool in pans for about ten minutes before transferring to cooling racks.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 85g)
- Calories: 240
- Sugar: 20g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg