This moist lemon poppy seed zucchini bread is the perfect treat! It’s light, fluffy, and has a lovely zing from the lemon that brightens up every bite. Plus, it’s a sneaky way to add veggies!
I love how easy this recipe is. Just mix, bake, and enjoy the delicious smell filling the kitchen. It’s great for breakfast or a snack, and trust me, you won’t even notice the zucchini! 🍞🌼
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your bread. You can substitute with whole wheat flour for a nuttier flavor, but it may change the texture slightly.
Poppy Seeds: They add a nice crunch and a fun visual. If you can’t find them, feel free to leave them out or use sesame seeds instead!
Lemon Zest & Juice: Fresh is best! If you don’t have fresh lemons, bottled lemon juice works, but zest is harder to substitute. You can skip it if necessary.
Sour Cream or Yogurt: They both add moisture. You can use Greek yogurt for a thicker texture, or buttermilk for a tangy twist.
Zucchini: Grated zucchini keeps the bread moist. If you’re out of zucchini, you can try using grated carrots, though it will have a different flavor.
How Do You Ensure Your Zucchini Bread is Moist?
Keeping your zucchini bread moist starts with how you prepare your ingredients. First, grate the zucchini and then squeeze out some moisture; this prevents the bread from becoming soggy.
- Use a clean kitchen towel to squeeze out excess liquid after grating.
- Don’t overmix the batter; combine until just incorporated for a tender crumb.
- Watch the baking time; check for doneness starting at 50 minutes to avoid drying out the bread.
These tips will help ensure that your lemon poppy seed zucchini bread comes out perfectly moist and delicious every time!
Moist Lemon Poppy Seed Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons poppy seeds
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1/2 cup sour cream or plain yogurt
Others:
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This delightful zucchini bread takes about 15 minutes of preparation time and 50-60 minutes to bake. Once it cools for about 10 minutes in the pan, you’ll be ready to enjoy your homemade treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or lay down some parchment paper to make removal easy after baking.
2. Mix Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. This ensures the leavening ingredients are evenly distributed. Set this mixture aside for now.
3. Cream Butter and Sugar:
In a large mixing bowl, use a hand mixer or whisk to beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This usually takes about 2-3 minutes.
4. Add Eggs and Flavor:
Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract, lemon zest, and fresh lemon juice, blending everything together nicely.
5. Incorporate Sour Cream:
Now, stir in the sour cream or yogurt until it’s just combined into the mixture. This added ingredient will keep your bread moist and flavorful!
6. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined; be careful not to overmix, as this will make the bread tough.
7. Add Zucchini and Nuts:
Fold in the grated zucchini, and if you’re using them, the chopped walnuts or pecans. You want the zucchini to be evenly distributed through the batter.
8. Bake the Bread:
Pour the batter into the prepared loaf pan, spreading it evenly. Place in the oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
9. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely before slicing.
10. Enjoy:
Slice the bread and serve it plain, or with a spread of butter. This moist lemon poppy seed zucchini bread is perfect for breakfast, a snack, or even dessert!
Your homemade bread can be stored wrapped tightly at room temperature for 2-3 days, in the fridge for up to a week, or can be frozen for longer storage. Enjoy your delicious creation!
FAQ: Moist Lemon Poppy Seed Zucchini Bread
Can I Use Whole Wheat Flour Instead?
Yes, you can use whole wheat flour for a nuttier taste! Just be mindful that it may alter the texture slightly, making it denser. You might consider blending it with all-purpose flour for a lighter result.
Do I Need to Squeeze Out the Zucchini Moisture?
It’s a good idea! Grating the zucchini and then squeezing out some of the excess moisture will help prevent the bread from becoming overly soggy. Using a clean kitchen towel works great for this!
How Should I Store Leftovers?
Wrap any leftover bread tightly in plastic wrap or foil, and store it at room temperature for 2-3 days. For longer storage, it can be refrigerated for up to a week or frozen for up to 3 months. Just ensure it’s wrapped well to avoid freezer burn!
Can I Add Other Ingredients to the Bread?
Absolutely! You can customize your bread by adding mix-ins like chocolate chips, dried cranberries, or nuts of your choice. Just limit the quantity to about 1/2 cup to keep the balance of the texture. Enjoy experimenting!
