This moist lemon poppy seed zucchini bread is a sunny treat! Packed with fresh zucchini and zesty lemon, it’s both refreshing and delicious. The poppy seeds add a fun crunch!
I love to enjoy a slice with my morning coffee. Plus, it makes a great snack for lunches. Who knew that healthy could taste this good? 🍋🥒
Key Ingredients & Substitutions
All-Purpose Flour: A crucial ingredient for structure. You can use whole wheat flour for a healthier option, but it may change the texture slightly.
Zucchini: Fresh zucchini keeps the bread moist. If you’re out of zucchini, you can use grated carrots for a similar texture, though it will alter the flavor a bit.
Poppy Seeds: For a nice crunch and distinctive look. If you don’t have them, chia seeds can make a good substitute, though they will give a different texture.
Sour Cream or Greek Yogurt: This ingredient adds moisture and richness. If you want a dairy-free option, try using unsweetened almond yogurt or coconut yogurt instead.
Lemon Juice and Zest: These provide a refreshing flavor. If fresh lemons aren’t available, bottled lemon juice can work, but it won’t be as bright.
How Do You Keep Zucchini Bread Moist?
Keeping the zucchini bread moist is key to its deliciousness! Here are a few tips:
- **Use Fresh Zucchini:** Grate and measure it lightly packed. Too much can make the batter too wet.
- **Incorporate Sour Cream or Yogurt:** These ingredients add moisture. You don’t have to use too much; just stick to the ½ cup.
- **Don’t Overmix:** When combining wet and dry ingredients, mix until just combined to keep the bread fluffy.
- **Check for Doneness:** Avoid overbaking; a clean toothpick means it’s done. If it bakes too long, the bread can dry out.
- **Store Properly:** Keep the bread in an airtight container at room temperature for up to three days, or refrigerate for longer shelf life.
Moist Lemon Poppy Seed Zucchini Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- 2 large eggs
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 2 tbsp poppy seeds
- ½ cup sour cream or Greek yogurt
For the Optional Glaze:
- 1 cup powdered sugar
- 2 tbsp lemon juice
How Much Time Will You Need?
This delightful zucchini bread takes about 15 minutes to prepare and around 55-65 minutes to bake. After baking, let it cool for about 10 minutes in the pan and then completely on a wire rack. You’ll have a delicious treat ready in about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Prepping the Pan:
Start by preheating your oven to 350°F (175°C). Next, grease and flour a 9×5 inch loaf pan, or you can make it even easier by lining it with parchment paper. This helps the bread to come out smoothly after baking!
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step ensures even distribution of the leavening agents for a fluffy bread.
3. Combining the Wet Ingredients:
In a large bowl, beat together the granulated sugar and eggs until the mixture is light and fluffy. Then add the vegetable oil, vanilla extract, lemon zest, and fresh lemon juice, mixing everything until well combined.
4. Adding Zucchini and Poppy Seeds:
Next, gently fold in the grated zucchini and poppy seeds into the wet mixture. This adds moisture and a lovely crunch!
5. Mixing Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet mixture. Mix gently until just combined—don’t overmix, or the bread can turn out dense!
6. Adding Creaminess:
Now stir in the sour cream or Greek yogurt. This helps keep your bread moist and adds richness. It’s the secret to a deliciously tender loaf!
7. Baking the Bread:
Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean. This is the moment to smell that lovely lemon fragrance!
8. Cooling Down:
After baking, allow the bread to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. It’s tempting to dive in while it’s warm, but it’s best to wait!
9. Making the Optional Glaze:
If you want to add a little extra sweetness, whisk together the powdered sugar and lemon juice until smooth. Drizzle this delicious glaze over the cooled bread just before serving.
Enjoy your moist lemon poppy seed zucchini bread as a delightful complement to coffee or tea! It’s perfect for breakfast, snacks, or any time you need a little sunshine in your day!
FAQ for Moist Lemon Poppy Seed Zucchini Bread
Can I Use a Different Type of Flour?
Yes! While all-purpose flour works best, you can use whole wheat flour for a healthier option. Keep in mind that it may change the texture slightly, making it denser.
How Do I Properly Grate Zucchini?
For the best results, use a box grater or a food processor to grate the zucchini. Make sure to pat it dry with a paper towel after grating to reduce excess moisture, which helps prevent the bread from becoming soggy.
Can I Make This Bread Ahead of Time?
Absolutely! You can bake the bread a day or two in advance. Just make sure to store it in an airtight container at room temperature. You can also freeze it for up to 3 months; just wrap it tightly in plastic wrap and foil.
What’s the Best Way to Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week, or freeze slices individually for easy snacking later.
