Description

This moist and flavorful Lemon Poppyseed Zucchini Bread combines the freshness of grated zucchini and bright lemon zest with the delightful crunch of poppy seeds. Sweetened with brown sugar and enriched with olive oil, this quick bread offers a perfect balance of tangy and sweet, making it a delicious treat for breakfast, snack, or dessert.

Ingredients

Scale

Zucchini Mixture

3 cups grated zucchini (about 2 medium zucchini)
1/4 cup brown sugar (for draining zucchini)

Wet Ingredients

2 cups brown sugar (packed softly)
3 large eggs
Grated zest of 2 large lemons
2 teaspoons vanilla extract
1 cup extra-virgin olive oil

Dry Ingredients

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons poppy seeds
Optional: tiny pinch of nutmeg
Optional: a small grated piece of fresh ginger

Instructions

Drain Zucchini: Preheat your oven to 350°F (175°C). In a small mixing bowl, combine the grated zucchini with 1/4 cup brown sugar. Transfer this mixture to a fine-mesh strainer placed over another bowl. Place a small bowl filled with water on top of the zucchini to press down and squeeze out excess moisture. Let it drain thoroughly; the liquid will collect in the bowl beneath.
Add Wet Ingredients: Line a 9×5 inch loaf pan with parchment paper for easy removal. In a large mixing bowl, whisk together the remaining 2 cups brown sugar, eggs, lemon zest, and vanilla extract until the mixture is smooth and well blended. Gradually beat in the olive oil, whisking continuously until fully incorporated.
Add Dry Ingredients: Into the wet mixture, gently fold in the flour, salt, baking powder, baking soda, poppy seeds, and if using, the nutmeg and grated ginger. Stir just until combined to avoid overmixing. Then fold in the well-drained zucchini, ensuring it is evenly distributed throughout the batter.
Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake on the middle rack of the preheated oven for about 1 hour and 10 minutes. The bread is done when the outer crust is firm and has a dark golden-brown color. You can test by inserting a toothpick in the center; it should come out clean.
Cool and Serve: Allow the bread to cool in the pan for approximately 20 minutes. Then, transfer it to a wire rack or plate. Slice and serve warm or chilled; chilling enhances the flavor and texture, making it even more delicious.

Notes

Drain the zucchini thoroughly to prevent the bread from becoming soggy.
Using extra-virgin olive oil gives a subtle fruity flavor, but you can substitute with a neutral oil if preferred.
Adding lemon zest brightens the flavor; freshly zested lemons work best.
Optional nutmeg and ginger add a warm spice note but can be omitted if you prefer a simpler flavor.
Allowing the bread to chill before slicing improves its texture and flavor.
Store leftovers wrapped at room temperature for up to 3 days or refrigerate for up to a week.
You can freeze slices for longer storage; thaw before serving.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: Lemon Poppyseed Zucchini Bread, Zucchini Bread, Lemon Bread, Poppy Seed Bread, Quick Bread, Moist Bread